Crawfish Etouffee
This crawfish etouffee is perfectly rich and buttery with a thick and delicious flavor packed spicy sauce served over steamed rice.
Servings 6 servings
Calories 132kcal
Ingredients
- ¼ cup flour
- ¼ cup oil
- ½ onion diced
- 1 green pepper diced
- 1 celery stalk diced
- 2 teaspoons Cajun seasoning
- ½ teaspoon paprika
- 1 ½ tablespoons Worcestershire sauce
- 1 ½ cups chicken stock
- 1 pound crawfish tails
- Green onions for serving
- Steamed white rice for serving
- Hot sauce for serving
Instructions
- Heat the oil and flour in a skillet over medium heat, whisking constantly for about 5-10 minutes. The roux should be a light brown color.
- Add the onions, green peppers and celery and mix to coat with the roux.
- Add the spices and Worcestershire sauce and stir together.
- Slowly pour in the stock while whisking constantly (to avoid clumps). If mixture is too thick, continue adding stock while whisking until it resembles a very thick stew.
- Simmer for 10 minutes.
- Add the crawfish tails, cook 1-2 minutes, until heated through and remove from heat.
- Serve with steamed white rice, green onions and Louisiana hot sauce (optional).
Notes
- Add additional Cajun seasoning for more flavor.
- Amp up the spice factor by adding ¼ to ½ teaspoon of cayenne pepper or using hot paprika instead of regular.
- ALWAYS watch the roux while cooking it. It can burn quickly then you have to start over again. It should be a golden brown when done.
- Substitute shrimp for the crawfish tails if you can't find them. You can also use chicken or fish.
- You can also use seafood stock instead of chicken if you prefer a more seafood forward flavor.
Nutrition
Serving: 1cup | Calories: 132kcal | Carbohydrates: 8g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 12mg | Sodium: 84mg | Potassium: 181mg | Fiber: 1g | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 17mg | Calcium: 19mg | Iron: 1mg