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Louisiana Crawfish Étouffée

Louisiana Crawfish Étouffée
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Louisiana Crawfish Étouffée is a classic Cajun and Creole dish featuring tender crawfish tails simmered in a rich, spiced roux-based sauce. This flavorful and comforting meal combines savory, spicy, and aromatic ingredients, served traditionally over white rice. It’s quick to prepare, family-friendly, and offers an authentic taste of Louisiana’s culinary heritage.

Ingredients

Scale

Main Ingredients

  • 1 lb fresh or thawed crawfish tails
  • 4 tbsp butter
  • 2 tbsp vegetable oil
  • 4 tbsp all-purpose flour
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped bell pepper
  • 3 cloves garlic, minced
  • 1 tbsp Cajun or Creole seasoning
  • 2 1/2 cups chicken broth
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh parsley
  • 4 cups cooked white rice

Instructions

  1. Prepare the Roux: Melt the butter with oil in a heavy skillet over medium heat. Gradually whisk in the flour, stirring constantly until the mixture turns golden brown, about 5-7 minutes. This roux is the flavorful thickening base for your étouffée.
  2. Sauté the Holy Trinity: Add chopped onion, celery, and bell pepper to the roux. Cook until the vegetables become translucent and fragrant, about 5 minutes, creating the signature Cajun aroma and texture.
  3. Add Garlic and Seasonings: Stir in the minced garlic and Cajun or Creole seasoning. Let them toast lightly in the pan to release their essential oils and deepen the flavors.
  4. Stir in Broth and Simmer: Slowly pour in the chicken broth while stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until the sauce thickens, about 10 minutes, allowing flavors to meld.
  5. Incorporate the Crawfish Tails: Gently fold in the crawfish tails. Cook just until heated through, about 5 minutes or less, to keep them tender and juicy without overcooking.
  6. Finish with Herbs: Remove from heat and stir in chopped green onions and parsley to add fresh color and brightness to the dish.

Notes

  • Patience with the roux: take your time browning the roux for the perfect nutty base.
  • Use the freshest crawfish possible for the best flavor.
  • Keep stirring continuously when adding flour and broth to prevent lumps.
  • Add crawfish tails at the end to avoid overcooking and rubbery texture.
  • Adjust seasoning gradually and taste as you go to balance heat and salt perfectly.

Nutrition

Keywords: Louisiana Crawfish Étouffée, Cajun recipe, Creole dish, crawfish étouffée, seafood étouffée, roux-based sauce, Cajun spices, comfort food

Find it online: https://mealsbymary.com/louisiana-crawfish-touffe/