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Simple Crawfish Étouffée

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Main Course
Calories: 750
Ingredients Equipment Method

Ingredients
  

  • 1½ lbs Crawfish Tail Meat thawed if frozen
  • 1½ sticks butter 12 tbsp
  • 1 Large Onion diced
  • 1 Large Green Bell Pepper diced
  • 4 cloves Garlic minced
  • ¼ cup Flour
  • 2½ cups Seafood Stock or Chicken Broth
  • 1½ tbsp Cajun seasoning to taste
  • 1½ tsp Paprika
  • ¾ tsp Black Pepper
  • ½ tsp Cayenne optional, heat to taste
  • Salt to taste
  • 2 tsp Hot sauce optional
  • Chopped Green Onions or Parsley optional
  • 6 cups Cooked White Rice

Equipment

  • Large Skillet
  • Cutting Board
  • Sharp Knife
  • Wooden Spoon
  • Measuring Cups
  • Rice Pot Optional

Method
 

Butter & heat
  1. Melt butter in a large skillet or pot over medium heat.
Veggies (the trinity)
  1. Add onion and bell pepper. Cook 7–8 minutes until soft.
  2. Add garlic, stir 30 seconds.
Roux (light)
  1. Sprinkle in flour. Stir constantly 2–3 minutes.
  2. Keep it blonde — don’t brown it.
Sauce
  1. Slowly whisk in stock.
  2. Simmer 8–10 minutes until thickened.
Season
  1. Add Cajun seasoning, paprika, black pepper, cayenne, hot sauce, and salt.
Taste and adjust.
    Crawfish in last
    1. Stir in crawfish. Simmer gently 5–7 minutes.
    2. Do not boil hard.
    3. Finish
    4. Remove from heat. Stir in green onions or parsley if using.
    Serve
    1. Ladle over hot rice.
    2. Feeds 4 solid portions, or 5 smaller bowls.