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Louisiana Crawfish Étouffée

Louisiana Crawfish Étouffée
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Experience the vibrant flavors of Louisiana with this easy-to-make Crawfish Étouffée! This hearty dish features tender crawfish tails simmered in a rich, savory sauce that embodies the essence of Cajun cuisine. Perfect for cozy family dinners or festive gatherings, it’s served over fluffy white rice to soak up every delicious drop.

Ingredients

Scale
  • 1 lb crawfish tails (fresh or frozen, peeled and deveined)
  • ¼ cup unsalted butter
  • ¼ cup vegetable oil
  • 1 medium onion, finely chopped
  • 1 medium bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 4 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1 ½ tablespoons all-purpose flour
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • ½ teaspoon thyme
  • 1 bay leaf
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • 1 teaspoon hot sauce (optional, for extra heat)
  • 1 tablespoon Worcestershire sauce (ensure it's alcohol-free)
  • 2 green onions, sliced (for garnish)
  • Cooked white rice (for serving)
  • Fresh parsley (for garnish, optional)

Instructions

  1. In a large skillet or Dutch oven, heat the butter and vegetable oil over medium heat.
  2. Whisk in the flour to create a roux and stir constantly for about 5-7 minutes until it turns a light brown color resembling peanut butter.
  3. Add the chopped onion, bell pepper, and celery to the roux and cook for about 5 minutes until softened and aromatic.
  4. Add the minced garlic and cook for an additional 1-2 minutes while stirring constantly to avoid burning.
  5. Gradually pour in the chicken broth while stirring to incorporate it into the roux and vegetables.
  6. Stir in Cajun seasoning, smoked paprika, thyme, bay leaf, salt, and pepper, then bring to a simmer and let cook for 10-15 minutes until thickened.
  7. Stir in the crawfish tails and simmer for an additional 5-7 minutes to heat through and absorb flavors.
  8. Stir in Worcestershire sauce and adjust seasoning with salt or pepper as needed.
  9. Remove bay leaf before serving and spoon a generous portion over freshly cooked white rice.
  10. Garnish with sliced green onions and fresh parsley if desired.

Nutrition

Find it online: https://yummycookbase.com/louisiana-crawfish-etouffee/