Crawfish Étouffée
Crawfish Étouffée is a quintessential New Orleans dish that brings together the vibrant flavors of Cajun cuisine in a rich and comforting stew. This delightful recipe features tender crawfish simmered in a spicy, tomato-based sauce, served over fluffy rice for a dish that is both satisfying and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Sautéing
- Cuisine: Cajun
Ingredients
Scale
- 3 tablespoons butter
- 1 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup chopped celery
- 1 tablespoon Cajun spice seasoning
- 2 tablespoons all-purpose flour
- 1/2 cup diced tomatoes
- 2 cups chicken stock
- 1 bay leaf
- 12 ounces cooked crawfish (or langostino)
- 1/2 teaspoon salt
- Cooked medium or long grain white rice
- 1/4 cup sliced green onions
Instructions
- Sauté 1 cup diced onion, 1/2 cup chopped celery, and 1/2 cup diced green bell pepper in 3 tablespoons melted butter in a large skillet until softened.
- Add 1 tablespoon Cajun spice seasoning and sprinkle in 2 tablespoons flour, stirring for about 4 minutes.
- Stir in 1/2 cup diced tomatoes and cook until browned; then whisk in 2 cups chicken stock and add a bay leaf. Simmer until thickened.
- Incorporate cooked crawfish, heating just until warmed through. Season with salt as needed.
- Serve over cooked rice and garnish with sliced green onions.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Find it online: https://weeknightdish.com/crawfish-etouffee/