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
1
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.
2
Add the holy trinity. The roux will appear to have been absorbed by the vegetables.
3
Add your favorite Cajun seasoning. Stir to combine and thoroughly incorporate the seasonings.
4
Pour in seafood stock and stir to combine. Add cleaned crawfish tails.
5
Simmer for around 5 to 7 minutes, or until the crawfish is heated through. Adjust for flavor and consistency if desired.
6
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.
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