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Crawfish Étouffée
Crawfish Étouffée is a Louisiana favorite in the Cajun-Creole tradition. Here, crawfish (also known as crayfish, crawdads, or mudbugs) are smothered in a spicy Cajun sauce before being served over a hot bowl of rice. If you can't find crawfish, you can substitute lobster or shrimp.
Crawfish Étouffée
By
OnlineCookIngredients
Instructions
- Step 1
Start by making a roux: In a large, heavy saucepan over medium-high heat, melt the butter and whisk in flour to combine. Cook until the roux is a shade darker than peanut butter and you smell a faint nutty aroma.
- Step 2
Add onions and cook for 2 minutes, then add celery, bell pepper, jalapeño, garlic, and thyme. Cook until vegetables are soft, about 3 minutes.
- Step 3
Add tomatoes, stock, crab boil, Worcestershire sauce, cayenne pepper, Creole seasoning, granulated garlic, and kosher salt. Bring to a boil and then reduce the heat to a simmer, and cook uncovered for 20-25 minutes, stirring occasionally.
- Step 4
Add crawfish tails, juice of half a lemon, hot sauce, green onions, and parsley and cook for 15 minutes over medium heat, stirring often. Remove from heat and add remaining butter until combined.
Tips & Tricks
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Per serving
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