Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crawfish Étouffée Recipe

  • Author: cooks with soul
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: main course, dinner
  • Method: stovetop
  • Cuisine: creole, cajun

Description

This crawfish étouffée recipe features meaty crawfish tails that are smothered in a flavorful, rich gravy made with a roux, the”holy trinity”, herbs, and spices. Serve it over a bed of steamed rice and garnish with green onions and parsley for a complete dish! 


Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 3 tablespoons canola oil
  • 3 tablespoons flour
  • 1/2 yellow onion, diced
  • 1/4 cup green bell pepper
  • 1/4 cup red bell pepper
  • 1 tablespoon fresh minced garlic
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup fire-roasted tomatoes
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Creole seasoning
  • 2 cups seafood stock
  • 1 pound crawfish tail meat (pre-packaged, thawed)
  • 1 teaspoon cayenne pepper puree (or hot sauce)
  • fresh parsley, chopped (for garnish) 
  • fresh green onions, chopped (for garnish)
  • Diamond Crystal Kosher Salt, to taste (start with a small amount and adjust to taste if using any other type of salt)


Instructions

  1. Combine butter, oil, and flour in a large cast-iron skillet over medium heat.
  2. Use a cooking utensil such as a wooden (or silicone) spoon or spatula to stir the mixture until it forms a roux and the desired color is achieved. Golden to peanut butter color is most preferred.
  3. Add onion, green and red bell peppers, and celery to the skillet and cook, stirring frequently until softened, about 10 minutes. The roux will appear to have been absorbed by the vegetables (see images for references).
  4. Next, stir in garlic, thyme, and bay leaf; cook for 2 minutes more.
  5. Add fire-roasted diced tomatoes (including liquid from the can) and Worcestershire sauce, and continue cooking for 5 minutes. 
  6. Add seafood stock and stir to combine.
  7. Stir in cleaned crawfish tail meat and simmer for 5 to 7 minutes, or until the crawfish is heated through.
  8. Adjust for flavor and consistency if desired.
  9. Spoon crawfish étouffée in a bowl a top with warm cooked rice. Garnish with chopped flat-leaf parsley and sliced green onions before serving.

Notes

This recipe is adapted from the Immaculate Bites Crawfish Etouffee recipe. 

Keywords: crawfish étouffée, creole, crawfish, roux