Crawfish Etouffee

Name: Crawfish Etouffee
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1 lb crawfish tail meat (fresh or frozen/thawed); 6 tbsp unsalted butter; 1 cup yellow onion, finely diced; 2 celery stalks, finely diced; 1/2 cup green bell pepper, finely diced; 4 garlic cloves, minced; 4 tbsp all-purpose flour; 2 cups shrimp stock (or chicken stock); 2 tsp Cajun seasoning; 1 tsp Louisiana-style hot sauce; 2 tsp Worcestershire sauce; 4 green onions, sliced; 1/4 cup fresh flat-leaf parsley, chopped; 2 tbsp fresh lemon juice; 2 cups long-grain white rice, cooked; 1/2 tsp kosher salt

Louisiana's crown jewel: plump crawfish tails smothered in a buttery, golden roux-based sauce with the Cajun trinity, served over steamed white rice for the ultimate Southern comfort dish.

50 minMediumServes 4540 cal/serving

CajunDinnerStovetopStandardHigh ProteinLow CarbNut-FreeAlcohol-FreeCorn-Free

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Ingredients

1 lb crawfish tail meat (fresh or frozen/thawed)
6 tbsp unsalted butter
1 cup yellow onion, finely diced
2 celery stalks, finely diced
1/2 cup green bell pepper, finely diced
4 garlic cloves, minced
4 tbsp all-purpose flour
2 cups shrimp stock (or chicken stock)
2 tsp Cajun seasoning
1 tsp Louisiana-style hot sauce
2 tsp Worcestershire sauce
4 green onions, sliced
1/4 cup fresh flat-leaf parsley, chopped
2 tbsp fresh lemon juice
2 cups long-grain white rice, cooked
1/2 tsp kosher salt

Instructions

1

Cook 2 cups cooked long-grain white rice according to package instructions and keep warm.
2

Melt 6 tbsp unsalted butter in a large heavy skillet or Dutch oven over medium heat. Add 1 cup finely diced yellow onion, 2 finely diced celery stalks, and 1/2 cup finely diced green bell pepper (the Cajun trinity) and cook, stirring often, until softened and starting to turn golden, about 8 minutes.
3

Add 4 minced garlic cloves and cook 1 minute. Sprinkle 4 tbsp all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste, forming a light roux.
4

Gradually whisk in 2 cups shrimp stock (or chicken stock), scraping up any browned bits. Stir in 2 tsp Cajun seasoning, 1 tsp Louisiana-style hot sauce, 2 tsp Worcestershire sauce, and 1/2 tsp kosher salt. Bring to a simmer and cook until slightly thickened, about 5 minutes.
5

Add 1 lb crawfish tail meat (fresh or frozen/thawed) and simmer gently until heated through and just cooked, about 4 to 5 minutes. Do not overcook or the crawfish will turn rubbery. Crawfish tail meat should be opaque throughout.
6

Stir in 2 tbsp fresh lemon juice, 4 sliced green onions, and 1/4 cup chopped fresh flat-leaf parsley. Taste and adjust seasoning.
7

Serve immediately over long-grain white rice.

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Questions

What is Crawfish Etouffee?

Louisiana's crown jewel: plump crawfish tails smothered in a buttery, golden roux-based sauce with the Cajun trinity, served over steamed white rice for the ultimate Southern comfort dish. This reference files it under Cajun dinner: made on the stovetop, rated medium and about 50 minutes start to finish.

What can I use instead of Worcestershire sauce in Crawfish Etouffee?

The entry for Crawfish Etouffee calls for 2 tsp Worcestershire sauce. In its place: Soy sauce with a few drops of vinegar and a pinch of sugar.

How hot is Crawfish Etouffee?

Moderately. The heat in Crawfish Etouffee comes from 1 tsp Louisiana-style hot sauce. For a milder plate, start with half the hot sauce and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Crawfish Etouffee contain shellfish?

Yes: 1 lb crawfish tail meat (fresh or frozen/thawed) and 2 cups shrimp stock (or chicken stock). The full allergen list for this entry is gluten, dairy, shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Crawfish Etouffee?

Refrigerate what is left of Crawfish Etouffee within two hours and eat it within two days (seafood turns fast). Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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