Go Back

Louisiana Crawfish Etouffee

A comforting dish from Louisiana featuring tender crawfish in a rich, creamy sauce served over rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Cajun, Creole
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 3 cloves garlic minced
  • 2 cups low-sodium chicken broth
  • 1 pound cooked crawfish tails
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper adjust to taste
  • 1 tablespoon Worcestershire sauce
  • 2 green onions sliced (for garnish)
  • Cooked rice for serving

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board and knife
  • Rice cooker or pot for cooking rice

Method
 

  1. In a large skillet, heat the vegetable oil over medium heat.
  2. Gradually whisk in the flour, stirring constantly until it turns a rich brown color, about 15 minutes.
  3. Add the chopped onion, bell pepper, celery, and garlic to the roux. Cook for about 5 minutes, until the vegetables are soft and fragrant.
  4. Slowly pour in the chicken broth while stirring to combine.
  5. Add the cooked crawfish tails along with the Cajun seasoning, salt, black pepper, and cayenne pepper.
  6. Reduce the heat to low and let the etouffee simmer for about 15 minutes.
  7. Taste the etouffee and adjust the seasonings if necessary. Add Worcestershire sauce for extra depth if desired.
  8. While the etouffee is finishing, cook the rice according to package instructions.
  9. Serve the etouffee over a generous scoop of rice and garnish with sliced green onions.

Notes

Serve with crusty French bread to soak up the sauce.