Crawfish Etouffee

This crawfish etouffee is perfectly rich and buttery with a thick and delicious flavor packed spicy sauce served over steamed rice.

Course Main Course

Cuisine Cajun/Creole

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 132kcal

Heat the oil and flour in a skillet over medium heat, whisking constantly for about 5-10 minutes. The roux should be a golden 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 20 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).

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.

You can also use whole, fresh crawfish and just remove the tails. Make sure the clean the crawfish thoroughly before using,

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.

To make a creole version, add a can of diced tomatoes (drained) when adding the stock.

Thicken: Add 1 tablespoon of flour or cornstarch to water and then slowly pour the mixture into the etouffee, whisking constantly. Repeat to get the desired results.