Etoufee

Crawfish Étouffée is a classic Cajun dish from New Orleans featuring tender crawfish tails smothered in a rich, buttery roux-based sauce made with onion, celery, bell pepper, garlic, and bold Cajun spices. Slow-simmered in seafood stock for deep, savory flavor with a hint of heat, it’s served over fluffy white rice for a comforting, deeply satisfying Southern meal.

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Prep Time 10

Cook Time 45

Total Time 55

Course Comfort Food, dinner, Main Course, Seafood Dinner

Cuisine Cajun, Creole, Louisiana, Southern

Servings Servings

Calories 320 kcal

Equipment

Ingredients

4 tbsp Butter
1 cup Yellow onion, chopped
3 celery ribs, chopped
1 Green bell pepper, chopped
4 cloves Garlic, minced
4 tbsp Flour
2 tsp Cajun seasoning
1/2 tsp Cayenne pepper
1/2 tsp Sea salt
1/2 tsp Black pepper
3 cups Seafood stock
1 pound Crawfish tails

Instructions

Melt the butter in a large cast iron pan over medium heat.
Add the chopped onion, celery, and bell pepper to the skillet and sauté until softened.
Add the garlic and continue to cook for another minute.
Stir in the flour and continue to cook for 3-4 minutes.
Add the cajun, cayenne, sea salt, and black pepper to the pan.
Pour the seafood stock into the pan one cup at a time, stirring and scraping the bottom of the pan to release any brown bits.
Reduce heat and allow to simmer for 30 minutes.
Add the crawfish tails to the pan, stir, and allow to continue to simmer for 5 minutes to heat the crawfish.
Serve in a bowl with 1/2 cup of white rice.

Nutrition

Serving: 1cupCalories: 320kcal

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