Easy Crawfish Etouffee Recipe
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.
Servings: 8
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 chopped fresh thyme
- 3 cloves garlic minced
- 1 bay leaf
- 1 tablespoon Cajun seasoning or creole seasoning
- salt to taste
- hot sauce to taste
- chopped parsley 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!