A classic Louisiana dish featuring tender crawfish tails simmered in a rich, flavorful roux-based sauce, perfect for a hearty and comforting meal.
Preparation time
20min
Cooking time
50min
Ingredients
4 Servings
- 60 g all-purpose flour
- 0.5 tsp black pepper
- 2 tbsp cajun seasoning
- 2 celery stalks
- 4 cups cooked white rice
- 480 ml crawfish stock
- 450 g crawfish tails
- 2 tbsp fresh parsley
- 4 garlic cloves
- 1 green bell pepper
- 3 green onions
- 1 tsp salt
- 115 g unsalted butter
- 1 yellow onion
Directions
Step 1
Melt the butter in a large skillet over medium heat.
Step 2
Add the flour and stir constantly to make a roux, cooking until it turns a light brown color, about 10 minutes.
Step 3
Add the chopped onion, bell pepper, and celery to the roux. Cook until the vegetables are tender, about 5 minutes.
Step 4
Stir in the minced garlic and cook for another 1-2 minutes.
Step 5
Add the crawfish tails and cook for 5 minutes, stirring occasionally.
Step 6
Pour in the crawfish stock and add the Cajun seasoning, salt, and black pepper. Stir well to combine.
Step 7
Bring the mixture to a simmer and cook for 15-20 minutes, until the sauce thickens.
Step 8
Stir in the sliced green onions and chopped parsley.
Step 9
Serve the étouffée hot over cooked white rice.