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Crawfish Etouffee

A quick and comforting Cajun dish featuring tender crawfish tails in a rich, silky sauce over white rice.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cajun
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Roux
  • 4 tablespoons unsalted butter Use fresh butter for the best flavor.
  • 4 tablespoons all-purpose flour For gluten-free, substitute 4 tablespoons cornstarch but skip browning.
For the Etouffee Base
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 stalks celery, finely diced (about 3/4 cup)
  • 3 cloves garlic, minced
  • 2 teaspoons Cajun seasoning (adjust to taste)
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon tomato paste (optional, for color and depth)
  • 2 cups low-sodium seafood or chicken stock (preferably homemade or low-sodium)
  • 1 bay leaf
  • Salt and black pepper to taste
For the Crawfish and Finish
  • 1 pound cooked crawfish tails, drained and patted dry (fresh or thawed frozen)
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley
  • 3 green onions, sliced on bias
  • 1 tablespoon fresh lemon juice
  • 4 cups cooked white rice for serving

Method
 

Preparation
  1. Chop the onion, bell pepper, celery, garlic, parsley, and green onions. Have your stock and spices measured and ready.
Cooking the Roux
  1. In a heavy-bottomed saucepan over medium heat, melt 4 tablespoons butter. Add 4 tablespoons flour and whisk constantly until the mixture is a smooth, peanut-butter color, about 7 to 9 minutes. Watch carefully so it does not burn.
Sautéing the Vegetables
  1. Add 2 tablespoons vegetable oil to thin the roux slightly, then stir in the chopped onion, bell pepper, and celery. Cook until the vegetables are softened and translucent, 3 to 4 minutes. Add garlic and cook another 30 seconds until fragrant.
Building the Sauce
  1. Stir in 1 tablespoon tomato paste, 2 teaspoons Cajun seasoning, and 1/2 teaspoon smoked paprika. Cook for 1 minute to toast the spices.
Simmering
  1. Gradually whisk in 2 cups stock until smooth. Add 1 bay leaf. Bring to a gentle simmer, lower heat, and cook uncovered for 12 to 15 minutes until the sauce thickens slightly and flavors meld.
Finishing Touches
  1. Stir in 1 pound crawfish tails and 2 tablespoons butter. Cook just until heated through, about 3 to 5 minutes. Overcooking will make the crawfish tough. Remove the bay leaf, then stir in 1 tablespoon lemon juice, 2 tablespoons parsley, and the sliced green onions. Taste and adjust salt and pepper.
Serving
  1. Spoon the etouffee over hot cooked white rice and garnish with extra parsley and green onion. Serve immediately while steaming hot.

Notes

Use medium heat when making the roux and whisk constantly to prevent burning. For a spicier etouffee, add cayenne or sliced jalapeño. If using frozen crawfish tails, thaw and pat dry to avoid watering down the sauce. Refrigerate leftovers in an airtight container up to 3 days.