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–+ servings
Crawfish Étouffée in a cast iron pan with a blue silicone spoon

Easy and Delicious Crawfish Étouffée!

Grace
This elegant Cajun dish is super easy to make using precooked crawfish tailmeat! Delight your family with this incredible taste of Louisiana!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Cajun, louisiana
Servings 3 people
Calories 97 kcal

Equipment

  • Large skillet or Dutch oven
  • whisk

Ingredients
  

  • 6 tablespoon butter split (use 4 tablespoon for the roux, and 2 tablespoon extra added at the end of cooking)
  • 4 tablespoon flour
  • 12-16 oz crawfish tailmeat fully cooked
  • 1 small onion diced
  • 1 celery stalk diced
  • 1 small green bell pepper diced
  • 1 bay leaf
  • 3 ts garlic minced
  • 1 tablespoon tomato paste can sub ¼ cup tomato sauce
  • 1.5-2 cups chicken broth or stock Start with 1.5 cups and add additional if needed to loosen up the Étouffée (you could also make your own crawfish stock, or use seafood stock if you wish!)
  • salt to taste
  • pepper to taste
  • cayenne pepper to taste ((can sub your favorite Creole seasoning or Cajun seasoning)
  • green onions sliced/chopped as optional garnish
  • Tabasco splash on your favorite Tabasco at the end!

Instructions
 

  • Place your skillet on your stove and turn it to med heat. Once hot, melt the butter. Then add the flour tablespoon by tablespoon, whisking the entire time. Continue to whisk for around 3 minutes, or until you get a nice white Roux.
    Roux in a cast iron pan with a whisk
  • Now add the bay leaf, diced onion, celery, and green bell pepper. Stir and continue to cook until the vegetables are softened, around 6 minutes or so. It may take you a little less or more time, but cook until you see the onions are translucent and the vegetables are soft.
    Diced green bell pepper, onion, and celery in a cast iron pan coated with roux and a wooden spoon on the side
  • Add the minced garlic and tomato paste. Stir to incorporate and continue to cook for around 2 minutes, stirring occasionally.
    Diced green bell pepper, onion, and celery with bay leaf, minced garlic, and tomato paste
  • Now turn the heat up (medium high heat) and add the chicken broth. Start with 1.5 cups and add additional broth to loosen up the Étouffée if needed. Bring to the boil, and then turn the heat down and allow to simmer for a minute or so.
    Crawfish Étouffée in a skillet with a black spoon
  • Now add the cooked crawfish and remaining 2 tablespoon of butter. Melt the butter, then add salt, pepper, and cayenne pepper to taste. If you have a favorite Creole seasoning or Cajun seasoning then sprinkle some on now to taste!
    Crawfish Étouffée with a black spoon on the side
  • The dish is now ready to serve!!
    Crawfish Étouffée in a black spoon

Notes

Serve this delicious Crawfish Étouffée with white rice.  Garnish with green onions, and add a few splashes of your favorite Tabasco Sauce!  Bon Appetit! 

Nutrition

Calories: 97kcalCarbohydrates: 15gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 24mgSodium: 526mgPotassium: 251mgFiber: 1gSugar: 4gVitamin A: 240IUVitamin C: 24mgCalcium: 63mgIron: 1mg
Keyword cajun food, crawfish, crawfish Étouffée
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