Easy Crawfish Etouffee Recipe
User Reviews
4.8
12 reviews
Excellent
Easy Crawfish Etouffee Recipe
Report
This Crawfish Etouffe is loaded with succulent crawfish tail meat spiced with Cajun seasonings, and simmered in a rich, buttery roux. Like gumbo and jambalaya, this Southern seafood delight originated in Louisiana, a region known for its flavorful cuisine.
Share:
Ingredients
For the Roux:
- 4 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 tablespoons olive oil
For the Etouffee:
- 1 pound crawfish tail meat
- 2 cups chicken broth
- 1 cup onion diced
- 1/2 cup celery diced
- 1/2 cup green bell pepper diced
- 1 teaspoon thyme chopped fresh
- 3 cloves garlic minced
- 1 bay leaf
- 1 tablespoon Cajun seasoning or creole seasoning
- salt to taste
- hot sauce to taste
- parsley chopped, for garnish
Instructions
- Make the Roux: In a large heavy-bottom pot over medium-low heat, add butter and oil. Once melted, whisk in flour, stir until combined. Continue to cook, stirring constantly for about 10 to 15 minutes until the mixture reaches a brown color as milk chocolate. Keep a close eye on the roux and not to let it burn, adjusting the heat if needed. You can add more flour or oil if necessary.
- Cook the veggies: Add onions, celery, bell peppers, garlic, thyme, and bay leaf. Then add chicken broth to the roux. Turn the heat to medium and stir well. Bring to a boil and cook for 5-6 minutes or until the veggies are slightly tender.
- Season the broth: Add Cajun seasoning, hot sauce, and salt. Taste and add more if needed. Simmer for about 5 minutes.
- Add crawfish meat: Add crawfish tail meat, and simmer for 2-3 minutes until the crawfish is cooked through. Serve warm over rice and enjoy!
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
Other Recipes
You'll Also Love
