This authentic Crawfish Etouffee recipe is a classic Louisiana dish that will transport you straight to the heart of Cajun country. Made with plump and juicy crawfish tails, smothered in a rich and flavorful roux, and served over a bed of fluffy rice, this dish is a true taste of the South. With the perfect combination of spices and a touch of heat, this Crawfish Etouffee is sure to become a family favorite. Whip up a batch and enjoy a little taste of Louisiana right in your own home.
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 large onion, finely chopped
- 1 large green bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups seafood or chicken stock
- 2 pounds crawfish tails, peeled and deveined
- 1/4 cup chopped green onions, for garnish
- 1/4 cup chopped fresh parsley, for garnish
- Cooked rice, for serving
Directions
- Melt the butter in a large skillet over medium heat.
- Add the flour to the melted butter and cook, stirring constantly, until the mixture turns a dark golden brown (about 15-20 minutes).
- Add the chopped onion, bell pepper, celery, and garlic to the skillet. Cook, stirring occasionally, until the vegetables are soft and translucent (about 5 minutes).
- Stir in the paprika, cayenne pepper, dried thyme, dried oregano, salt, and black pepper. Cook for an additional 2 minutes to toast the spices.
- Gradually whisk in the seafood or chicken stock, making sure to scrape any bits off the bottom of the skillet. Bring the mixture to a simmer and cook for 10 minutes.
- Add the crawfish tails to the skillet and cook for an additional 5 minutes, or until the crawfish tails are heated through.
- Serve the Crawfish Etouffee over a bed of cooked rice, garnished with chopped green onions and fresh parsley.
