Simple Crawfish Étouffée

Simple Crawfish Étouffée

Ingredients:

-10-25 live crawfish
-2 tbsp butter
-1 small onion, finely chopped
-1/2 bell pepper, finely chopped
-1 stalk celery, finely chopped
-2 cloves garlic, minced
-1 cup seafood stock or water
-1/2 can (7.25 oz) diced tomatoes, drained
-1/2 tsp paprika
-Salt and black pepper to taste
-2 tbsp fresh parsley, chopped
-Cooked white rice, for serving

Instructions:

Prepare the Crawfish:

  • Bring a pot of water to a boil. Add the live crawfish and boil for about 3-5 minutes until they turn bright red. Remove from the pot and let them cool. Once cooled, peel the tails and set them aside.

Cook the Vegetables:

  • In a large skillet, melt the butter over medium heat. Add the onion, bell pepper, and celery. Cook until the vegetables are soft and translucent, about 5-7 minutes.

Add the Garlic and Tomatoes:

  • Add the minced garlic to the skillet and cook for about 1 minute until fragrant. Stir in the diced tomatoes and cook for another 2-3 minutes.

Add the Stock:

  • Pour in the seafood stock or water. Bring to a simmer and cook for about 5 minutes.

Add the Crawfish:

  • Add the peeled crawfish tails to the skillet. Cook for another 5 minutes until the crawfish are heated through.

Season and Garnish:

  • Stir in the paprika, and season with salt and black pepper to taste. Stir in the fresh parsley.

Serve:

  • Serve the crawfish étouffée over a bed of cooked white rice.

Enjoy this simple and delicious crawfish étouffée!

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