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Authentic Crawfish Étouffée

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 100

Ingredients

  • 2 cups chicken stock
  • 1 pound cooked crawfish tail meat
  • 4 tablespoons all-purpose flour
  • 4 tablespoons butter
  • 1 chopped bell pepper
  • 1 chopped celery stalk
  • 1 chopped yellow onion
  • 2 teaspoons Cajun seasoning
  • 4 chopped garlic cloves
  • 1 teaspoon cayenne pepper optional
  • 1 tablespoon chopped parsley
  • Salt and black pepper to taste
  • Cooked rice to serve
  • Hot sauce chili flakes and chopped parsley, to garnish (optional)

Instructions

  • Melt the butter in a large pot then stir in the flour to create a roux.
  • Keep cooking and stirring for a few minutes until the roux is copper in color (make sure it doesn’t burn!)
  • Next add the peppers, celery, garlic, and onion, and cook for 5 minutes.
  • Add in the Cajun seasoning, salt, pepper, and cayenne if using.
  • Add the stock, turn the heat down and gently simmer for 20 minutes, stirring occasionally.
  • Add the crawfish tail meat and cook for a minute to warm it through.
  • Stir in the parsley.
  • Serve over cooked rice with your choice of garnishes.

Nutrition

Calories: 100kcal | Carbohydrates: 15g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 216mg | Potassium: 241mg | Fiber: 1g | Sugar: 4g | Vitamin A: 731IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg