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Louisiana Crawfish Étouffée

Louisiana Crawfish Étouffée
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Indulge in the rich and comforting flavors of Louisiana Crawfish Étouffée, a quintessential Southern dish that brings together tender crawfish tails and a savory sauce made from a perfectly cooked roux. This delightful recipe is perfect for family gatherings or a cozy weeknight meal, showcasing the essence of Cajun cuisine with its aromatic blend of spices and vegetables. Served over fluffy rice, each bite promises warmth and satisfaction, making it an ideal choice for any occasion. Discover how easy it is to create this classic dish at home while enjoying the depth of flavors that will have everyone asking for seconds!

Ingredients

Scale
  • 1 lb crawfish tails (fresh or frozen, peeled and deveined)
  • ¼ cup unsalted butter
  • ¼ cup vegetable oil
  • 1 medium onion, finely chopped
  • 1 medium bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 4 cloves garlic, minced
  • 2 cups low-sodium chicken broth (or seafood broth)
  • 1 ½ tablespoons all-purpose flour
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • ½ teaspoon thyme
  • 1 bay leaf
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • 1 teaspoon hot sauce (optional, for extra heat)
  • 1 tablespoon Worcestershire sauce (ensure it’s alcohol-free)
  • 2 green onions, sliced (for garnish)
  • Cooked white rice (for serving)
  • Fresh parsley (for garnish, optional)

Instructions

  1. In a large skillet or Dutch oven, heat the butter and vegetable oil over medium heat. Once melted, whisk in the flour to create a roux.
  2. Stir constantly for about 5–7 minutes until it turns light brown like peanut butter.
  3. Add the chopped onion, bell pepper, and celery to the roux and cook for about 5 minutes until softened.
  4. Add minced garlic and cook for an additional 1–2 minutes while stirring constantly.
  5. Gradually pour in the chicken broth while stirring, incorporating it into the roux mixture.
  6. Stir in Cajun seasoning, smoked paprika, thyme, bay leaf, salt, and pepper. Bring to a simmer and let cook for 10–15 minutes until thickened.
  7. Once thickened, stir in crawfish tails and simmer for an additional 5–7 minutes until heated through; add hot sauce if desired.
  8. Stir in Worcestershire sauce, adjusting seasoning with salt or pepper as needed, and remove bay leaf before serving.
  9. Spoon a generous portion over cooked white rice and garnish with sliced green onions and fresh parsley if desired.

Nutrition

Find it online: https://allcrockpots.com/louisiana-crawfish-etouffee/