How To Make Crawfish Étouffée
Hello friends! Today, I am excited to share with you my recipe for Cajun Crawfish Etouffee. This dish is not only delicious it is incredibly simple to make, but don't be fooled by its appearance, the taste is truly outstanding. Please be sure to share your comments. I always look forward to hearing your thoughts in the comments section below!
Recipe Video
Recipe Ingredients
- ½ cup Clarified Butter
- 3/4 cup Flour
- 2 cups Onion diced
- 2 cups Celery diced
- 1 Green Bell Pepper diced
- 3 tablespoons Creole Seasoning
- 1 Scallion diced into ¼-inch pieces (white separated from green parts)
- 1 cup Tomatoes chopped
- 1 ½ tablespoons Garlic chopped
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Hot Sauce (the Chef used Louisiana Hot Sauce)
- 24 ounces Stock (Shrimp or Chicken)
- 1 pound Crawfish Tails
Recipe Instructions
- In a Dutch oven, at medium heat, add the clarified butter, and when hot, add the flour and cook until light golden brown, keep mixing and cook until golden brown.
- Add the onion and sauté for a couple of minutes.
- Add the Creole seasoning, celery, bell pepper, and the white part of the scallions. Add the tomatoes, garlic, Worcestershire sauce, hot sauce, salt, and pepper to taste.
- Cook at a very low temperature for about 45 minutes until all the vegetables are tender.
- After 45 minutes, add the reserved green part of the scallions and Crawfish Tails.
- Serve with Cooked Rice.
- Note: Adjust the seasoning according to your taste preferences. Enjoy your Crawfish Etouffee!
