Featuring meaty crawfish tails smothered in a flavorful, rich gravy made with a roux, the ”holy trinity”, herbs, and spices.
Crawfish étouffée is a classic Cajun dish prepared with meaty crawfish tails smothered in a thick and flavorful gravy made from a traditional roux.
- Crawfish - Oil and butter - Flour - The holy trinity - Garlic, thyme, bay leaf - Tomatoes - Seasonings - Seafood stock - Garnishes
Stir butter, oil, and flour in a large cast-iron skillet until it forms a roux and the desired color is achieved. Golden to peanut butter color is most preferred.
Add the holy trinity. The roux will appear to have been absorbed by the vegetables.
Add your favorite Cajun seasoning. Stir to combine and thoroughly incorporate the seasonings.
Pour in seafood stock and stir to combine. Add cleaned crawfish tails.
Simmer for around 5 to 7 minutes, or until the crawfish is heated through. Adjust for flavor and consistency if desired.
Time to eat! Spoon crawfish étouffée in a bowl a top with warm cooked rice. Garnish with chopped flat-leaf parsley and sliced green onions.