Crawfish Étouffée

A rich, buttery Louisiana classic loaded with tender crawfish tails, sautéed vegetables, and a light roux-based sauce. Bold Cajun flavor with a smooth, comforting finish, perfect over white rice.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30-40 minutes
Special Equipment: Large Skillet

Ingredients

• ½ onion, small diced

• 1 stalk celery, small diced

• 1 green bell pepper, small diced

• 2 scallions, sliced

• 3 garlic cloves, minced

• 1 sprig fresh thyme

• 1 bay leaf

• 1 tablespoon Cajun seasoning

• 1 teaspoon paprika

• ½ teaspoon gumbo filé

• 4 tablespoons butter, divided

• 3 tablespoons flour

• 2 tablespoons tomato paste

• 2 cups seafood stock

• 12 oz peeled cooked crawfish tails

• 1 lemon

Directions

1. In a large pan melt 2 tablespoons butter over medium heat. Add onion, celery, and bell pepper and cook until softened.

2. Stir in scallions and garlic and cook 1 to 2 minutes until fragrant. Add Cajun seasoning, paprika, gumbo filé, thyme, bay leaf, and tomato paste and cook a few minutes, stirring so nothing burns.

3. Add remaining butter, then stir in flour to form a roux. Cook, stirring constantly, until lightly browned.

4. Slowly pour in seafood stock while stirring. Bring to a gentle simmer, then add crawfish tails and let simmer 20 to 30 minutes until thickened.

5. Remove thyme and bay leaf. Squeeze fresh lemon juice over the top and serve hot over white rice.