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Crawfish Etouffee
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Savor the bold flavors of Cajun cuisine with this stew featuring the Holy Trinity of onions, green bell peppers, and celery, enhanced with savory Cajun spices for a thick and satisfying dish reminiscent of gumbo.
Ingredients:
  • 5 tablespoons Butter or Vegetable Oil
  • 5 tablespoons Flour
  • 1 Yellow onion (chopped)
  • 1 Green bell pepper (chopped)
  • 2 Stalks Celery (chopped)
  • 4 Cloves garlic (chopped)
  • 2 tablespoons Cajun Seasoning
  • Salt and pepper (to taste)
  • 1 teaspoon Cayenne Pepper (optional)
  • 2 Cups of Fish or Chicken Stock
  • 1lb Crawfish Tails (meat only & pre-cooked)
Instructions:
  • In a Dutch oven over medium heat, melt butter. Add flour to create a roux, stirring constantly until it turns the color of peanut butter, approximately 10 minutes for lighter roux or 15-20 minutes for a deeper color.
  • Sauté onions, bell pepper, celery, and garlic for 5 to 7 minutes. Mix in half of the Cajun seasoning, cayenne pepper, and stock. Season with salt and pepper, then simmer on low heat for 15 minutes.
  • Add in the succulent crawfish, switch off the heat, and gently cover the dish. Allow the flavors to mingle until the crawfish are warmed. Taste and sprinkle the remaining half of the tantalizing Cajun seasoning if desired.

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