Description
A rich and buttery Louisiana Crawfish Étouffée with bold Cajun flavors, served over rice for the ultimate Southern comfort dish.
Ingredients
Butter
Flour
Onion
Bell pepper
Celery
Garlic
Crawfish tails
Cajun seasoning
Paprika
Thyme
Chicken broth
Tomato paste
Worcestershire sauce
Hot sauce (optional)
Green onions
Parsley
Cooked white rice
Instructions
Melt butter in a large skillet over medium heat
Stir in flour and cook, stirring constantly, until the roux turns deep golden brown (about 10-15 minutes)
Add onion, bell pepper, and celery, then cook until softened
Stir in garlic, Cajun seasoning, paprika, thyme, and tomato paste
Slowly pour in chicken broth while stirring, then add Worcestershire sauce and hot sauce if using
Let the sauce simmer until thickened
Gently fold in the crawfish tails and cook for 5 minutes until heated through
Serve hot over white rice, garnished with green onions and parsley
Notes
For a milder version, reduce Cajun seasoning or omit hot sauce
For extra heat, add cayenne pepper or more hot sauce
Leftovers taste even better the next day as the flavors meld
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, Southern
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: ~350 kcal
- Sugar: ~3g
- Sodium: ~750mg
- Fat: ~18g
- Saturated Fat: ~9g
- Unsaturated Fat: ~7g
- Trans Fat: ~0g
- Carbohydrates: ~25g
- Fiber: ~2g
- Protein: ~22g
- Cholesterol: ~130mg
Keywords: Louisiana Crawfish Étouffée, Crawfish Étouffée, Cajun Crawfish Recipe, Southern Seafood