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Easy Crawfish Etouffee

A rich and savory dish that combines tender crawfish, creamy roux, and a medley of spices for a comforting favorite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Cajun
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 1 onion finely chopped
  • 1 green bell pepper finely chopped
  • 1 celery stalk finely chopped
  • 3 cloves garlic minced
  • 2 cups crawfish tails cooked
  • 2 cups seafood stock or chicken broth
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Worcestershire sauce
  • 2 green onions sliced (for garnish)
  • Cooked rice for serving

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Chopping board
  • Sharp knife

Method
 

  1. In a large pot, heat the vegetable oil over medium heat.
  2. Gradually whisk in the flour, stirring constantly until it turns a rich brown color, about 10-15 minutes.
  3. Add the onion, bell pepper, and celery to the roux. Cook for about 5 minutes until the vegetables soften and become fragrant.
  4. Stir in the minced garlic and cook for an additional minute.
  5. Add the crawfish tails to the pot, stirring to combine.
  6. Gradually add the seafood stock while stirring constantly to prevent lumps.
  7. Add the Cajun seasoning, salt, black pepper, and Worcestershire sauce.
  8. Reduce the heat to low and let the mixture simmer for about 15 minutes.
  9. Serve the etouffee over cooked rice and garnish with sliced green onions.

Notes

Pair with crispy garlic bread and a fresh green salad.