Crawfish Étouffée

Crawfish Étouffée is a classic Cajun dish from Louisiana featuring tender crawfish tails simmered in a flavorful roux-based sauce with vegetables and spices.

Étouffée, meaning “smothered” in French, originated from French culinary influences brought to Louisiana by Acadian settlers (Cajuns) and French colonists. These groups adapted their cooking techniques to local ingredients.

Crawfish Étouffée

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Crawfish Étouffée is a classic Cajun dish from Louisiana featuring tender crawfish tails simmered in a flavorful roux-based sauce with vegetables and spices.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Units USM Scale 1x2x3x

4 tablespoons unsalted butter 1/4 cup all-purpose flour for light brown roux 1 cup chopped onion 1 bell pepper, chopped 2 tablespoons minced garlic 1/2 cup chopped celery (optional) 1 1/2 cups seafood/fish broth or vegetable broth 1 1/2 pounds cooked crawfish tails Cajun seasoning 1 bunch green onions, chopped Rice (for serving)

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Instructions

1. Make a light brown roux with the butter and flour.
2. Stir onion, bell pepper, garlic and celery, if using, into roux for 3 to 5 minutes
3. Add 1 1/2 cups seafood/fish broth or vegetable broth.
4. Add crawfish tails and green onions. Season with Cajun seasoning to taste. Simmer for 20 minutes.
5. Serve over rice.

Notes

Photo credit: jeffreyw on VisualHunt.com