Description
This Crawfish Étouffée is a rich and comforting Cajun classic made with tender crawfish, buttery sauce, and flavorful vegetables. Served over fluffy white rice, it delivers bold Louisiana flavor in every warm and satisfying bite.
Ingredients
3 tablespoons butter
1 cup diced onion
1/2 cup diced green bell pepper
1/2 cup chopped celery
1 tablespoon Cajun spice seasoning
2 tablespoons all-purpose flour
1/2 cup diced tomatoes
2 cups chicken stock
1 bay leaf
12 ounces cooked crawfish or langostino
Cooked medium or long grain white rice for serving
Green onions for garnish, optional
Instructions
- Melt the butter in a large skillet over medium-high heat.
- Sauté the onion, celery, and green bell pepper for about 5 minutes until softened and fragrant.
- Stir in the Cajun spice seasoning to coat the vegetables evenly.
- Sprinkle the flour into the skillet and cook for 3 to 4 minutes until lightly golden.
- Add the diced tomatoes and continue cooking until they begin to brown slightly.
- Gradually whisk in the chicken stock and add the bay leaf.
- Simmer the sauce for 3 to 5 minutes until slightly thickened.
- Gently fold in the crawfish and heat through without overcooking the seafood.
- Remove the bay leaf before serving.
- Spoon the étouffée over warm white rice and garnish with green onions if desired.
Notes
Use shrimp or langostino instead of crawfish if needed.
Add cayenne pepper or hot sauce for extra heat.
Store leftovers in the refrigerator for up to 3 days.
Reheat gently on the stovetop with a splash of stock if needed.
Freeze the étouffée sauce without rice for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 760 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 115 mg
