Crawfish Étouffée

spoon of Crawfish Etouffée with rice and green onions.

This dish consists of a rich Cajun seafood stew made with crawfish.

Course Main Course

Cuisine American, cajun

Prep Time 10

Cook Time 40

Servings

Calories 308kcal

Author Kylie Mazon-Chambers

Equipment

Dutch oven or heavy bottomed pot

Ingredients

¼ cup canola oil
⅓ cup all-purpose flour
1 medium yellow onion, diced
3 medium celery stalks, diced
1 green bell pepper
1 medium jalapeño, seeded and diced
3 cloves garlic
2 medium Roma tomatoes, cored and diced
1 teaspoon chopped fresh thyme
1 teaspoon smoked paprika
¼ cayenne pepper
3 cups seafood stock
1½ pounds peeled cooked crawfish tails
1 teaspoon Worcestershire
1½ teaspoons Louisiana hot sauce
2 tablespoons heavy cream
Kosher salt, as needed
Freshly ground black pepper, as needed
4 cups cooked white rice, for serving
3 green onions, thinly sliced
2 tablespoons chopped flat-leaf parsley

US Customary - Metric

Instructions

Heat a large heavy-bottomed pot or Dutch oven over high heat, add the oil and heat through. Whisk the flour into the hot oil to make the roux. Lower the heat to medium-low and continue to whisk until the roux becomes a deep brown color, about 10 minutes.
Add the onions, celery, bell pepper, jalapeño and garlic, cooking until the vegetables become soft, about 6 minutes.
Add the tomato then add the thyme, paprika, and cayenne, stirring to combine and cooking for about 1 minute.
Stir in the shellfish stock, stirring to combine. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the mixture thickens, about 10 minutes.
Add the crawfish tails and stir in the Worcestershire, hot sauce and cream. Season with salt and pepper.
Ladle the mixture into soup bowls and top with a scoop of the rice. Garnish with green onions and parsley.

Notes

For a smoother sauce, strain the roux and sautéed vegetables through a fine-mesh sieve before adding the crawfish and stock; this removes lumps and ensures a silky, restaurant-style texture without altering flavor.

Nutrition