Name: Louisiana Crawfish Étouffée
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Cajun
Ingredients: 1 lb crawfish tails (fresh or frozen, peeled and deveined); ¼ cup unsalted butter; ¼ cup vegetable oil; 1 medium onion, finely chopped; 1 medium bell pepper, finely chopped; 2 stalks celery, finely chopped; 4 cloves garlic, minced; 2 cups low-sodium chicken broth (or seafood broth); 1 ½ tablespoons all-purpose flour; 2 teaspoons Cajun seasoning; 1 teaspoon smoked paprika; ½ teaspoon thyme; 1 bay leaf; ½ teaspoon salt (or to taste); ¼ teaspoon black pepper (or to taste); 1 teaspoon hot sauce (optional, for extra heat); 1 tablespoon Worcestershire sauce (ensure it’s alcohol-free); 2 green onions, sliced (for garnish); Cooked white rice (for serving); Fresh parsley (for garnish, optional)

Description

Louisiana Crawfish Étouffée is a vibrant and flavorful dish that captures the essence of Cajun cuisine. This comforting stew features succulent crawfish tails enveloped in a rich, savory sauce made from a delicious roux and aromatic vegetables, served over fluffy white rice. Ideal for family gatherings or intimate dinners, this dish brings warmth and satisfaction to any table. Plus, it’s easy to make, allowing you to enjoy authentic Louisiana flavors right at home. With the option to substitute other seafood like shrimp, this recipe offers versatility without sacrificing taste.

Ingredients

Scale

1 lb crawfish tails (fresh or frozen, peeled and deveined)
¼ cup unsalted butter
¼ cup vegetable oil
1 medium onion, finely chopped
1 medium bell pepper, finely chopped
2 stalks celery, finely chopped
4 cloves garlic, minced
2 cups low-sodium chicken broth (or seafood broth)
1 ½ tablespoons all-purpose flour
2 teaspoons Cajun seasoning
1 teaspoon smoked paprika
½ teaspoon thyme
1 bay leaf
½ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
1 teaspoon hot sauce (optional, for extra heat)
1 tablespoon Worcestershire sauce (ensure it’s alcohol-free)
2 green onions, sliced (for garnish)
Cooked white rice (for serving)
Fresh parsley (for garnish, optional)

Instructions

In a large skillet or Dutch oven, heat butter and vegetable oil over medium heat. Whisk in flour to create a roux; cook for about 5-7 minutes until it turns light brown.
Add chopped onion, bell pepper, and celery; cook for about 5 minutes until softened. Stir in garlic and cook for an additional minute.
Gradually add chicken broth, stirring to combine with the roux and vegetables. Add Cajun seasoning and bring to a simmer; cook for 10-15 minutes until thickened.
Stir in crawfish tails and simmer for an additional 5-7 minutes until heated through.
Serve over cooked white rice and garnish with sliced green onions.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main
Method: Stovetop
Cuisine: Cajun

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 790mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 25g
Cholesterol: 90mg

Keywords: For added flavor depth, let the étouffée sit in the refrigerator overnight before serving. Substitute crawfish with shrimp or other shellfish as available.