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Crawfish Étouffée Recipe

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★★★★★

4.8 from 127 reviews

Crawfish Étouffée is a classic Cajun dish featuring tender crawfish tails simmered in a rich, buttery roux with sautéed onions, celery, and bell peppers, seasoned with traditional Cajun spices. This flavorful stew is perfectly served over white rice for a comforting and authentic taste of Louisiana cuisine.

Ingredients

Scale

Seafood

  • 1 pound crawfish tails

Vegetables

  • 1 medium onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 green bell pepper, finely chopped

Seasonings and Fats

  • 4 tablespoons unsalted butter
  • 2 teaspoons Cajun seasoning
  • Salt, to taste
  • Black pepper, to taste

To Serve

  • Cooked white rice

Instructions

  1. Sauté Vegetables: In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion, celery, and bell pepper (the “holy trinity” of Cajun cooking) and cook, stirring occasionally, until the vegetables are soft and translucent, about 5 to 7 minutes.
  2. Add Crawfish and Seasoning: Stir in the crawfish tails and sprinkle the Cajun seasoning evenly over the mixture. Stir well to combine and allow the crawfish to heat through, approximately 3 to 5 minutes.
  3. Simmer the Étouffée: Reduce the heat to low and let the mixture simmer gently for about 10 minutes to allow the flavors to meld together. Add salt and pepper to taste.
  4. Serve: Spoon the crawfish étouffée over freshly cooked white rice and serve warm for a hearty, flavorful meal.

Notes

  • Use fresh or thawed crawfish tails for best flavor and texture.
  • Adjust Cajun seasoning according to your preferred spice level.
  • For a thicker sauce, you can add a small amount of flour during the butter melting stage to make a roux.
  • Serve with crusty bread or a side salad to complement the dish.

Keywords: Crawfish Étouffée, Cajun Recipe, Louisiana Crawfish Stew, Seafood Stew, Cajun Seasoning, Southern Cooking

Find it online: https://cookwithyana.com/crawfish-etouffee-recipe/