Traditional Cajun Crawfish Etouffee

Experience the flavors of Louisiana with this traditional Crawfish Etouffee recipe. Made with fresh crawfish tails, sautéed vegetables, and a flavorful roux, this dish is rich, creamy, and packed with bold Cajun spices. Serve it over a bed of steamed rice for a satisfying and comforting meal that will transport you to the heart of the bayou.

Ingredients

• 1/2 cup unsalted butter
• 1 onion, diced
• 4 stalks celery, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 2 cups seafood stock
• 2 pounds crawfish tails
• 1 tablespoon Cajun seasoning
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1/4 cup green onions, chopped
• 1/4 cup parsley, chopped
• Cooked rice, for serving

Directions

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the diced onion, celery, and green bell pepper. Sauté until the vegetables are tender, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Sprinkle the flour over the vegetables and stir well to combine. Cook for 2-3 minutes, stirring constantly, to make a roux.
5. Slowly pour in the seafood stock, stirring constantly to prevent lumps.
6. Add the crawfish tails to the pot, along with the Cajun seasoning, paprika, dried thyme, cayenne pepper, and black pepper. Stir to coat the crawfish in the spices and bring the mixture to a simmer.
7. Reduce the heat to low and let the etouffee simmer for 20-25 minutes, stirring occasionally.
8. Just before serving, stir in the chopped green onions and parsley.
9. Serve the crawfish etouffee over cooked rice, garnished with additional green onions and parsley if desired.

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