Crawfish Etouffee
This crawfish etouffee is so rich and delicious. It's one of the most popular Cajun foods that anyone can make at home. It takes some time to prepare, but all can be done in easy cooking steps. It's definitely much faster and cheaper than take-out.
Ingredients
- 1 pound crawfish tail meat , (fresh boiled or frozen)
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 tablespoon canola or vegetable oil
- 1 cup diced onion
- ⅓ cup diced green bell pepper
- ½ cup diced celery
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 teaspoon creole seasoning , (or cajun seasoning)
- 2 small garlic cloves, (minced)
- 2 teaspoon Worcestershire sauce, (or use 1 teaspoon low-sodium soy sauce)
- ¼ cup tomato sauce, (please see notes*)
- 2 cups low-sodium chicken broth, (you can also use seafood or crawfish broth)
- ½ cup chopped green onions
- 2 bay leaves
- 1 teaspoon Louisiana hot sauce , (use more or less according to your liking)
Instructions
- In a large Dutch oven, melt butter then add oil, and flour. Cook over medium-heat and stirring often until it turns a very brown roux for 6-8 minutes.
- Stir in onion, green bell pepper, and celery. Cook for 5 minutes or until tender.
- Add garlic, thyme, paprika, creole seasoning, and stir for 30 seconds. Add Worcestershire sauce and tomato sauce. Stir for 2 minutes.
- Add low-sodium broth, green onion, Louisiana hot sauce, and bay leaves into the pot. Bring to a boil then lower the heat, let it simmer for 2 minutes. Add crawfish into the pot and let the mixture simmer, uncovered, for 4 minutes or longer until the meat is warm throughout, and the sauce is thickened, stirring occasionally. Adjust seasoning with salt, black pepper, or creole seasoning if needed. Turn off the heat and serve over rice.
Notes
Crawfish Tail Meat. If you are using frozen crawfish tail meat, thaw it first before cooking.
Louisana Hot Sauce. Such as Crystal Louisiana's Pure Hot Sauce.
Tomato Sauce: The true Cajun style etouffee doesn’t use but I found that a small amount of tomatoes help creates an extra layer of flavors... a creole style influence. You may skip it as you wish. If you decide to skip the tomato product, cover the pot, and cook the broth longer (10-15 minutes on low heat) to build an intense and rich flavor before adding the crawfish.
Storing. Place the leftover crawfish etouffee in an airtight container. Properly stored, the leftover will last up to 2 days in the fridge or up to 3 months in the freezer.
Nutrition
Calories: 246kcalCarbohydrates: 13gProtein: 7gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 49mgSodium: 201mgPotassium: 405mgFiber: 2gSugar: 4gVitamin A: 1335IUVitamin C: 19mgCalcium: 56mgIron: 2mg
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