Crawfish Etoufee

Enjoy the flavors of Louisiana with this soothing Crawfish Etouffee dish! Ideal for a quiet Sunday supper.

Ingredients

– 1 pound crawfish tails, peeled

– 1/4 cup butter

– 1/4 cup all-purpose flour

– 1 cup onion, chopped

– 1/2 cup green bell pepper, chopped

– 1/4 cup celery, chopped

– 2 cloves garlic, minced

– 1 cup chicken broth

– 1 cup water

– 1 teaspoon Cajun seasoning

– 1/2 teaspoon paprika

– 1/2 teaspoon dried thyme

– 1/4 teaspoon cayenne pepper (optional)

– Salt and black pepper to taste

– 2 tablespoons green onions, chopped

– 2 tablespoons fresh parsley, chopped

– Cooked rice, for serving

Directions

1. In a large skillet over medium heat, melt the butter.

2. Add flour to the skillet, stirring continuously to create a roux. Cook until the roux turns a light brown color, about 5 minutes.

3. Add the onion, green bell pepper, celery, and garlic to the skillet. Cook until vegetables are soft, about 5 minutes.

4. Gradually stir in chicken broth and water, followed by Cajun seasoning, paprika, thyme, and cayenne pepper. Bring to a simmer.

5. Add the crawfish tails to the skillet and simmer for about 10 minutes, or until the sauce thickens.

6. Season with salt and black pepper to taste. Stir in the green onions and parsley.

7. Serve the etouffee over cooked rice.

Recipe Card

Crawfish Etoufee

Enjoy the flavors of Louisiana with this soothing Crawfish Etouffee dish! Ideal for a quiet Sunday supper.

  • – 1 pound crawfish tails (peeled)
  • – 1/4 cup butter
  • – 1/4 cup all-purpose flour
  • – 1 cup onion (chopped)
  • – 1/2 cup green bell pepper (chopped)
  • – 1/4 cup celery (chopped)
  • – 2 cloves garlic (minced)
  • – 1 cup chicken broth
  • – 1 cup water
  • – 1 teaspoon Cajun seasoning
  • – 1/2 teaspoon paprika
  • – 1/2 teaspoon dried thyme
  • – 1/4 teaspoon cayenne pepper (optional)
  • – Salt and black pepper to taste
  • – 2 tablespoons green onions (chopped)
  • – 2 tablespoons fresh parsley (chopped)
  • – Cooked rice (for serving)
  1. In a large skillet over medium heat, melt the butter.
  2. Add flour to the skillet, stirring continuously to create a roux. Cook until the roux turns a light brown color, about 5 minutes.
  3. Add the onion, green bell pepper, celery, and garlic to the skillet. Cook until vegetables are soft, about 5 minutes.
  4. Gradually stir in chicken broth and water, followed by Cajun seasoning, paprika, thyme, and cayenne pepper. Bring to a simmer.
  5. Add the crawfish tails to the skillet and simmer for about 10 minutes, or until the sauce thickens.
  6. Season with salt and black pepper to taste. Stir in the green onions and parsley.
  7. Serve the etouffee over cooked rice.
Main Course
American
Crawfish Etoufee

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