Crawfish Étouffée Recipe
A classic Louisiana Crawfish Étouffée recipe featuring tender crawfish tails simmered in a rich and flavorful roux-based sauce with the holy trinity of Cajun cooking: onions, celery, and bell pepper. Served over fluffy white rice, this comforting dish captures the essence of Southern Cajun cuisine with simple ingredients and hearty seasoning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Ingredients
Scale
Seafood
- 1 pound crawfish tails
Vegetables
- 1 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 1/2 cup green bell pepper, finely chopped
Other
- 4 tablespoons butter
- 2 teaspoons Cajun seasoning
- Cooked white rice, for serving
Instructions
- Prepare the Vegetables: Finely chop the onion, celery, and green bell pepper to create the classic Cajun “holy trinity” that forms the flavor base of the étouffée.
- Sauté Vegetables: In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion, celery, and bell pepper, cooking until the vegetables are tender and translucent, about 5-7 minutes. This step helps develop the rich flavor base.
- Add Crawfish and Seasoning: Stir in the crawfish tails and sprinkle the Cajun seasoning evenly over the mixture. Mix well to combine all the flavors thoroughly.
- Simmer the Étouffée: Reduce the heat to low and let the mixture simmer gently for 10-15 minutes, allowing the crawfish to absorb the seasonings and the sauce to slightly thicken. Stir occasionally to prevent sticking.
- Serve: Spoon the finished crawfish étouffée over cooked white rice and serve hot for a satisfying Cajun meal.
Notes
- Use fresh or thawed crawfish tails for best flavor and texture.
- Adjust the amount of Cajun seasoning to taste, depending on your preferred spice level.
- For a thicker sauce, you can make a light roux with flour and butter before adding vegetables, or simply simmer longer.
- Serve with crusty French bread to soak up the flavorful sauce.
- Can be made ahead and reheated; flavors often improve after resting.
Keywords: Crawfish étouffée, Cajun recipe, Louisiana seafood, crawfish tails, étouffée, Cajun seasoning, Cajun cooking
Find it online: https://cookedbycleo.com/crawfish-etouffee-recipe/
