Name: Crawfish Étouffée
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Cajun
Ingredients: 2 tablespoons salted butter; 2 tablespoons all-purpose flour; ½ cup chopped onions; 2 tablespoons chopped green bell peppers; 1 clove garlic (minced); ¼ teaspoon dried thyme; ¼ teaspoon kosher salt; ⅛ teaspoon coarsely ground black pepper; 1 ¼ cups seafood stock (or chicken broth); ¼ cup chopped tomatoes (about 1 medium roma tomato); ¼ teaspoon Worcestershire sauce; ⅛ teaspoon hot sauce (add more if you like a spicier étouffée); 3 ounces crawfish tails; 1 teaspoon lemon juice; 2 tablespoons chopped green onions; 1 cup cooked white rice (for serving)

Description

A rich and flavorful crawfish étouffée perfect for serving over rice.

Ingredients

Scale

2 tablespoons salted butter
2 tablespoons all-purpose flour
½ cup chopped onions
2 tablespoons chopped green bell peppers
1 clove garlic (minced)
¼ teaspoon dried thyme
¼ teaspoon kosher salt
⅛ teaspoon coarsely ground black pepper
1 ¼ cups seafood stock (or chicken broth)
¼ cup chopped tomatoes (about 1 medium roma tomato)
¼ teaspoon Worcestershire sauce
⅛ teaspoon hot sauce (add more if you like a spicier étouffée)
3 ounces crawfish tails
1 teaspoon lemon juice
2 tablespoons chopped green onions
1 cup cooked white rice (for serving)

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Instructions

Make the Roux: Melt the butter in a medium skillet over medium heat. Stir in the flour and cook, stirring constantly, until the roux turns the color of peanut butter, about 2 to 3 minutes.
Cook the Vegetables: Add the onion and bell pepper. Cook, stirring often, until slightly softened, about 1 minute.
Add the Garlic and Seasonings: Stir in the garlic, thyme, salt, and pepper. Cook for 1 minute, stirring constantly.
Add the Liquids: Pour in the stock, tomatoes, Worcestershire sauce, and hot sauce. Bring to a boil.
Simmer the Sauce: Reduce the heat to low and simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
Add the Crawfish: Stir in the crawfish tails and lemon juice. Simmer for 10 minutes, just until the crawfish are heated through.
Finish: Stir in the green onions. Taste and adjust seasoning if needed.
Serve: Spoon over hot cooked rice and serve immediately.

Notes

Adjust the hot sauce according to your spice preference.
This dish can be made with shrimp or crawfish depending on availability.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Cajun

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 3g
Sodium: 800mg
Fat: 15g
Saturated Fat: 10g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 10g
Cholesterol: 75mg