0 from 9 votes
Crawfish etouffee
A classic Louisiana dish, this is easy to make and packed with delicious, comforting flavor.
Prep Time
8 mins
Cook Time
8 mins
Total Time
30 mins
Servings: 4 approx
Calories: 129 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- ½ onion large, or 1 small
- ½ green pepper
- 1 stick celery
- 2 cloves garlic
- 3 tablespoon butter
- 1 teaspoon paprika
- ¼ teaspoon dried thyme
- ¼ teaspoon oregano
- ¼ teaspoon pepper
- ¼ teaspoon cayenne pepper (can reduce or omit if you prefer)
- 1 pinch salt or more, to taste
- 1 teaspoon tomato paste tomato puree
- 2 tablespoon flour
- 1 cup fish or seafood stock or chicken (possibly 1-2tbsp more, as needed)
- 1 teaspoon Worcestershire sauce
- 1 lb crawfish tails (pre-frozen is fine but ensure defrosted and don't rinse)
- 2 scallions/spring onions to garnish, or use parsley
Instructions
- Finely dice the onion, pepper and celery and finely dice the garlic. Finely slice the white and pale green part of the scallions and set aside for later.
- Warm the butter in a pan over a medium heat and add all of the chopped vegetables (apart from scallions). Cook for a few minutes until they are all softening, add garlic, then continue to cook a couple minutes until the onions are translucent.
- Stir through the paprika, thyme, oregano, pepper, cayenne, salt and tomato paste. Mix in and cook a minute then add the flour. Stir through and cook, stirring now and then, for a couple minutes. You should notice a slight nutty smell and it darkening slightly, but take care that the mixture doesn't burn. You may need to reduce the heat a little.
- Add the stock, mix well and scrape away anything that is stuck to the bottom of the pan. Bring to a simmer. Reduce the heat and simmer for 10 minutes or so to thicken a little. Add the Worcestershire sauce and crawfish, cook for another 2-3 minutes to warm the crawfish through (assuming pre-cooked, as is more common - give a bit longer if they are raw to ensure cooked). Check and adjust seasoning, if needed, then serve over rice, garnished with scallions.
Cup of Yum
Notes
- If you find whole, shell-on crawfish, the shells make a great stock for this (and any extra is delicious in seafood soups like chowder). But be aware that you lose a lot of weight to the part you remove - I typically find around ¼ of the weight of whole crawfish is the actual meat, or potentially more/less depending on size. Also, allow extra time for separating/making stock. Note if you get raw crawfish, they likely need extra cleaning as well.
- If crawfish are not available, shrimp also work well instead (or use a mix of both, as in the video). Medium/small are probably best fit size-wise.
Nutrition Information
Calories
129kcal
(6%)
Carbohydrates
7g
(2%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
42mg
(14%)
Sodium
330mg
(14%)
Potassium
216mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
708IU
(14%)
Vitamin C
14mg
(16%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4approx
Amount Per Serving
Calories 129
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 330mg | 14% |
| Potassium | 216mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 708IU | 14% |
| Vitamin C | 14mg | 16% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.