Authentic Crawfish (or Shrimp) Étouffée
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
8
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Calories
392 kcal
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Course
Main Course
Authentic Crawfish (or Shrimp) Étouffée
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This is a classic Cajun and Creole dish that is deep in tradition and incredible in taste. Use shrimp if you can't get crawfish. This dish is even better the next day!
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Ingredients
- ½ cup vegetable oil or unsalted butter
- ½ cup all-purpose flour
- 1 cup onion chopped
- 1 cup celery chopped
- 1 cup green bell pepper chopped
- 3 cloves garlic minced
- 1 poblano pepper seeded and chopped
- 1 Jalapeño seeded and chopped
- 2 tablespoon flat-leaf parsley chopped
- 3 cups seafood stock heated in a large pot
- 1 teaspoon white pepper
- ½ teaspoon black pepper
- 1 teaspoon cayenne pepper
- 2 teaspoon smoked paprika
- 1½ teaspoon thyme leaves dried
- 1 tablespoon kosher salt
- 3 bay leaves
- ½ cup unsalted butter 1 stick
- 2 lbs crawfish meat tails, or shrimp, skins and tails removed and deveined
- 1 cup green onions scallions, chopped, plus more for garnish
- Juice ½ lemon
- 4 cups steamed white rice cooked
- cayenne hot sauce for garnish, optional
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Instructions
- Heat the oil and flour in a heavy-duty skillet (i.e., cast-iron) over medium-low heat. Whisk continuously until a dark roux has form, about 15 to 25 minutes. Remove from heat.
- Carefully, to the roux, add the onions, celery, bell pepper, garlic, poblano, jalapeno, and parsley. Stir until well coated and slightly softened about 2 minutes.
- Add the roux/veggie mixture to the heated seafood stock in a large pot, preferably a Dutch oven. Stir in the peppers, paprika, thyme, salt, and bay leaves. Bring to a simmer and stir frequently. The etouffee will begin to thicken as you stir.
- Meanwhile, melt the butter in a large skillet. Add the crawfish (or shrimp) and green onions and cook for 5 minutes, stirring occasionally.
- Transfer the crawfish mixture to the large pot along with the lemon juice and simmer for another 5 minutes.
- Serve warm over steamed white rice and garnish with chopped green onions. Passing cayenne hot sauce at the table.
Notes
- We use a medium-dark roux for this dish. It should turn the color of milk chocolate. If dark specks or streaks appear, the flour has begun to burn and will cause a very bitter/acrid taste. You'll need to discard and start again. It's better to keep the heat low when whisking the roux. It may take a little longer, but you won't run the risk of burning, and you WILL eventually get there.
- If using shrimp, go with medium to medium-large (36/40 count or 41/50 count).
- If purchasing frozen crawfish, we recommend allowing it to defrost in the refrigerator, rather than out on the counter. This usually takes no more than 48 hours.
- This étouffée has low to medium spiciness. To reduce the heat, omit the jalapeno and cut the cayenne pepper in half (or omit).
- This dish is even better the next day!
- Étouffé can be kept in the refrigerator for up to 1 week and it freezes beautifully for up to 2 months.
Nutrition Information
Show Details
Calories
392kcal
(20%)
Carbohydrates
35g
(12%)
Protein
6g
(12%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Cholesterol
31mg
(10%)
Sodium
1181mg
(49%)
Potassium
296mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1131IU
(23%)
Vitamin C
36mg
(40%)
Calcium
66mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 31mg | 10% |
| Sodium | 1181mg | 49% |
| Potassium | 296mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1131IU | 23% |
| Vitamin C | 36mg | 40% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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