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Crawfish Etouffée

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Ingredients

Warning0 allergens identified

Crawfish Etouffée

4 tablespoons ghee

2 tablespoons cassava flour

1 oniondiced

1 green bell pepperdiced

2 stalks celerydiced

1 14.5- ounce can diced tomatoesdrained

2 cups vegetable broth

2 tablespoons Cajun seasoning

12 ounces crawfish tails

Green onionschopped

Fresh parsleychopped

Louisiana hot sauce

In a large skillet heated over medium-high, melt ghee. Whisk in cassava flour and reduce heat to medium, cooking and stirring occasionally, to make a roux. You want it to be just lighter than peanut butter.

Add in onion, bell pepper and celery, and cook for about 8 minutes, until vegetables are softened. Stir frequently with a wooden spoon and scrap the bottom of the pan to keep roux from burning or clumping.

Add in drained, diced tomatoes, vegetable broth and Cajun seasoning. Bring to a boil then reduce to a simmer. Cook for about 5 minutes, until etouffee starts to thicken. Drain excess water off crawfish tails, as needed, and add the tails into the pan. Stir and continue simmering for about 15 minutes.

Taste and adjust seasoning – you might want to add extra salt, pepper or smoked paprika. Serve over riced cauliflower for Whole30 or cooked rice, as desired. Garnish with chopped green onions and fresh parsley. Increase the heat with a few dashes of Louisiana hot sauce.

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Nutrition

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Tips & Tricks (5)

Build Your Flavor Base First 🧅
Sauté the onion, celery, and green bell pepper in ghee for 5-7 minutes until softened and fragrant before adding other ingredients—this creates the essential Cajun flavor foundation that makes etouffée authentic.
Toast Your Cassava Flour Roux 🌾
Whisk cassava flour into the ghee and vegetables, stirring constantly for 2-3 minutes to achieve a light golden color—this removes the raw flour taste and creates a silkier sauce texture than rushing the process.
Don't Overcook the Crawfish 🦞
Add crawfish tails in the final 3-4 minutes of cooking only; these delicate proteins become rubbery and tough if simmered longer, so add them just before serving for optimal tenderness.
Layer Your Heat and Seasoning 🌶️
Add Cajun seasoning early to bloom its spices in the fat, then adjust with Louisiana hot sauce at the end—this two-step approach gives you deep heat and control over the final spice level.
Reserve Fresh Herbs for the Finish ✨
Stir in fresh parsley and green onions just before serving to preserve their vibrant color and fresh brightness, which contrasts beautifully with the rich, cooked flavors of the etouffée base.