Crawfish Étouffée is a classic Cajun dish, rich in flavor and steeped in tradition. This recipe brings together the succulent taste of crawfish with a blend of spices and vegetables, creating a hearty and satisfying meal.
Ingredients List
- 1 1⁄2 cups Butter, divided
- 1⁄2 cup Flour
- 2 Small Onions, finely diced
- 1⁄2 cup Finely Diced Bell Pepper
- 3⁄4 cup Finely Diced Celery
- 1⁄4 cup Chopped Green Onion (bottoms)
- 2 tablespoons Paprika
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Black Pepper
- 3⁄4 teaspoon Garlic Powder
- 3 tablespoons Chicken Bouillon Powder
- 1 quart Water
- 2 lbs Crawfish Tails
- 1⁄2 cup Chopped Green Onion Tops
- 2 tablespoons Chopped Fresh Parsley
Preparation Steps
- Start by making the roux: Combine 1/2 cup butter and 1/2 cup flour in a small saucepan. Stir constantly while cooking for 3 minutes over medium-high heat; keep the roux warm.
- In a 4-quart saucepan, melt another 1/2 cup of butter. Add onions, bell pepper, celery, and green onion bottoms. Cook over medium heat, stirring frequently, for 8 minutes.
- Stir in paprika, cayenne pepper, black pepper, garlic powder, and chicken bouillon. Cook for an additional 2 minutes while stirring.
- Add 1 quart of water to the saucepan and bring the mixture to a boil for 5 minutes.
- Incorporate the reserved roux into the boiling mixture, whisking well to avoid lumps. Reduce heat to medium and continue to boil for 3 minutes.
- Add the crawfish tails, green onion tops, and parsley to the saucepan. Mix well.
- Stir in the remaining 1/2 cup butter. Reduce the heat to low and let the étouffée simmer until ready to serve.
Preparation and Cooking Time
- Total Time: Approximately 45 minutes
Serving Information
- Serves: 6-8 people
- Traditionally served over rice, this dish is a staple in Cajun cuisine.
Tips or Variations
- For a less spicy étouffée, reduce the amount of cayenne pepper.
- Consider adding a splash of white wine for added depth of flavor.
Last Modified: 12/18/2023