Crawfish Étouffée
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
7
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Calories
370 kcal
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Course
Main Course
Crawfish Étouffée
Description
Crawfish Étouffée begins with sautéing diced onion, celery, bell pepper, and minced garlic in butter until translucent, forming the aromatic base known as the "Holy Trinity". A roux made from flour cooked in butter until golden peanut butter color provides thickness and depth. Seafood stock is whisked in gradually with lobster bouillon to build a smooth gravy, into which vegetables and seasonings like Cajun spice, thyme, black pepper, cayenne pepper, and salt are incorporated. The mixture simmers to marry flavors and achieve gravy-like consistency.
Pre-cooked Louisiana crawfish tails are folded in the final minutes of cooking, preserving their delicate texture and sweetness. The dish is traditionally served over steaming rice or grits, with hot sauce as an optional accompaniment to enhance heat and flavor complexity.
Care in choosing high-quality Louisiana crawfish tails is emphasized for authentic flavor. Broth can be homemade from crawfish shells or substituted with chicken or vegetable stock. The dish can be made ahead and reheated, and freezes well for storage. Variations include adding tomatoes and tomato paste for Creole etouffée.
Ingredients
- 1 yellow onion , diced
- 1 green bell pepper , diced
- 2 ribs celery , diced
- 5 cloves garlic , minced
- 12 Tablespoons butter , divided
- 1/2 cup all-purpose flour
- 4 cups seafood stock or a little more as needed
- 2 teaspoons lobster base Better than bouillon
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon thyme dried
- 1/4 teaspoon cayenne pepper , ground, or more to taste
- 1 bunch green onions , chopped
- 1 lb crawfish tails Louisiana
For Serving:
- 4 cups rice or grits, hot cooked
- hot sauce (I like Crystal)
Instructions
- Sauté "Holy Trinity" Veggies: Add 3-4 tablespoons butter or oil to a 12’’ cast iron skillet, or dutch oven over medium heat. Once melted, add onion, celery, bell pepper and garlic and cook for 5 minutes, until translucent. Remove veggies to a bowl.
- Roux: Reduce heat to medium low. Add 8 tablespoons (1 stick) butter to the pan. Once melted, add flour, and whisk to combine. Cook, whisking continuously, for about 10-15 minutes, or until it turns golden, the color of peanut butter. Be careful not to let it burn.
- Finish Gravy: Reduce heat to low and slowly add the seafood broth, using a whisk to constantly stir as you pour a slow and steady stream into the pot. Whisk until completely smooth. Add veggies back to the sauce, along with seasonings and bouillon. Simmer on low heat for 10 minutes. You want the consistency of gravy. If needed, add 1 - 2 tablespoons more flour by ladling out a big spoonful of the broth into a cup, stir in the flour until smooth, and return to the pot. Cook until thickened.
- Crawfish: Add cooked crawfish tails and cook until warmed through. Taste and adjust seasonings as needed.
- Serve over hot cooked white rice, or cooked grits. Garnish with green onion, and serve with hot sauce.
Notes
- Use high-quality Louisiana crawfish tails, pre-cooked, for authentic flavor.
- Homemade seafood stock from crawfish shells enhances depth but chicken or vegetable stock can substitute.
- Better than bouillon lobster base adds essential umami depth to the gravy.
- The dish can be prepared ahead and refrigerated or frozen; reheat gently before serving.
- Creole variation includes adding diced roma tomato and tomato paste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 37g | 12% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 837mg | 35% |
| Potassium | 298mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 931IU | 19% |
| Vitamin C | 17mg | 19% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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