Description
A classic Louisiana dish featuring tender crawfish tails simmered with vegetables in a rich, spicy Cajun roux. Perfect for a hearty and flavorful dinner.
Ingredients
Scale
- 1 pound crawfish tails, peeled and cleaned
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups seafood stock
- 1 (14.5 oz) can diced tomatoes
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 green onions, sliced (for garnish)
- Cooked white rice, for serving
Instructions
- In a large heavy-bottomed skillet, melt the butter over medium heat. Gradually whisk in the flour to form a roux. Stir constantly for 5-7 minutes or until the mixture becomes a medium brown color.
- Add the diced onion, bell pepper, and celery to the roux. Cook, stirring frequently, for about 5 minutes until the vegetables have softened.
- Stir in the garlic and cook for another 1 minute. Pour in the seafood stock and diced tomatoes, stirring well to combine.
- Season with Cajun seasoning, smoked paprika, salt, and pepper. Bring to a gentle simmer and cook for 15-20 minutes, allowing the flavors to develop and the sauce to thicken.
- Add the crawfish tails to the skillet and cook for 5-7 minutes, just until heated through. Stir in chopped parsley.
- Serve the etouffee over hot cooked rice and garnish with sliced green onions.
Notes
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Louisiana
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg