Description
A delicious crawfish étouffée that’s rich in flavor and perfect for serving over rice.
Ingredients
Scale
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- ½ cup chopped onions
- 2 tablespoons chopped green bell peppers
- 1 clove garlic (minced)
- ¼ teaspoon dried thyme
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 ¼ cups seafood stock (or chicken broth)
- ¼ cup chopped tomatoes (about 1 medium roma tomato)
- ¼ teaspoon Worcestershire sauce
- ⅛ teaspoon hot sauce (add more if you like a spicier étouffée)
- 3 ounces crawfish tails
- 1 teaspoon lemon juice
- 2 tablespoons chopped green onions
- 1 cup cooked white rice (for serving)
Instructions
- Make the Roux: Melt the butter in a medium skillet over medium heat. Stir in the flour and cook, stirring constantly, until the roux turns the color of peanut butter, about 2 to 3 minutes.
- Cook the Vegetables: Add the onion and bell pepper. Cook, stirring often, until slightly softened, about 1 minute.
- Add the Garlic and Seasonings: Stir in the garlic, thyme, salt, and pepper. Cook for 1 minute, stirring constantly.
- Add the Liquids: Pour in the stock, tomatoes, Worcestershire sauce, and hot sauce. Bring to a boil.
- Simmer the Sauce: Reduce the heat to low and simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
- Add the Crawfish: Stir in the crawfish tails and lemon juice. Simmer for 10 minutes, just until the crawfish are heated through.
- Finish: Stir in the green onions. Taste and adjust seasoning if needed.
- Serve: Spoon over hot cooked rice and serve immediately.
Notes
- For a spicier étouffée, adjust the amount of hot sauce to your preference.
- This dish pairs beautifully with crusty bread or a simple salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg