Crawfish Etouffee
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
223 kcal
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Course
Main Course
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Cuisine
Cajun
Crawfish Etouffee
Description
This Crawfish Etouffee recipe starts with a golden roux made from butter, olive oil, and flour, to which chopped onions, green bell peppers, celery, and garlic are added and cooked until tender. The crawfish fat is incorporated for extra flavor, followed by vegetable stock resulting in a thickened, savory sauce. Seasoned crawfish tails are stirred in last and gently simmered to meld the flavors.
The etouffee carries a rich texture from the roux and a balance of spices including kosher salt, black pepper, and Creole seasoning. The dish’s flavor and mouthfeel rely on the unique crawfish fat and the blend of fresh vegetables imparting aromatic depth.
Served hot over cooked white rice, this dish makes a filling meal that showcases classic Cajun and Creole influences. It can be adapted using shrimp if crawfish are unavailable, though additional butter is recommended when substituting to compensate for the lost richness.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter unsalted
- 4 tablespoons all-purpose flour
- 1 yellow onion about 1 ½ - 1 ¾ cup chopped, medium
- 1 green bell pepper about 1 ¼ cup chopped, medium
- 4 celery ribs chopped
- 3 garlic minced, pods
- 1 lb. crawfish tails peeled
- 1 lb. crawfish fat peeled
- 2 cups vegetable stock
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon Tony Chachere's Salt-Free Creole Seasoning
- green onion chopped, tops
- parsley chopped
- white rice for serving, cooked
Instructions
- Drain the liquid (fat) from the crawfish packaging into a separate small container. Set aside. (Do not get rid of this! It's important for the flavor!)
- Remove the crawfish tails from their packaging and place into a medium-sized bowl. Season with the Salt-Free Creole Seasoning, and toss before setting aside.
- In a large-bottomed saucepan or a Dutch oven, melt the butter and drizzle in the olive oil over medium-high heat.
- When the butter and olive oil are hot, add the flour to the pan.
- Stir the flour constantly as it cooks, moving it around the pan. It will begin to darken just slightly to a golden/wheat color. When this happens, it’s time to add the vegetables.
- Add the onion, bell pepper, celery and garlic to the pan. Cook until tender, about 5-8 minutes.
- Add the crawfish fat and vegetable stock, and cook until the mixture has thickened, stirring occasionally, about 10 minutes.)
- Add the seasoned crawfish tails. Lower the heat, and cover.
- Season with salt and pepper, green onions and parsley, and cover, simmering for 5-10 minutes, or until the crawfish tails have curled.
- Serve over rice, sprinkle parsley and green onions on top of the each individual serving, and enjoy.
Notes
- This recipe can be scaled up for larger groups, but expect longer cooking times to develop flavors and reduce sauce.
- If crawfish tails are unavailable, peeled shrimp can substitute; add an extra 2 tablespoons of butter to maintain richness.
- Retain and use the crawfish fat drained from packaging as it enhances the dish's flavor significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 223kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 113mg | 38% |
| Sodium | 1285mg | 54% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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