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Flavorful Crawfish Etouffee Recipe Easy Homemade Cajun Dish

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A rich, creamy, and soulful Cajun crawfish etouffee featuring a perfectly cooked roux and fresh crawfish tails, ideal for cozy dinners and family gatherings.

Ingredients

Scale
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 cup onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 1/2 cup green bell pepper, finely chopped
  • 1 pound fresh or thawed crawfish tails
  • 3 cloves garlic, minced
  • 2 cups seafood stock or chicken broth (low sodium preferred)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 2 green onions, sliced (for garnish)
  • Cooked white rice (for serving)

Instructions

  1. Finely chop 1 cup onion, 1/2 cup celery, and 1/2 cup green bell pepper; set aside.
  2. In a heavy-bottomed pan, melt 1/2 cup unsalted butter over medium heat.
  3. Gradually whisk in 1/2 cup all-purpose flour, stirring constantly with a wooden spoon to prevent lumps.
  4. Cook the roux for 10-15 minutes until it reaches a rich peanut-butter color, stirring continuously.
  5. Stir in the chopped Holy Trinity vegetables and 3 minced garlic cloves; cook for 5-7 minutes until softened and fragrant.
  6. Add 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1 teaspoon dried thyme, and 2 bay leaves; stir well.
  7. Slowly pour in 2 cups seafood stock or chicken broth while whisking to smooth out lumps.
  8. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.
  9. Fold in 1 pound crawfish tails and simmer for 5-7 minutes until heated through but still tender.
  10. Remove bay leaves and stir in 2 tablespoons chopped fresh parsley.
  11. Taste and adjust salt and pepper as needed.
  12. Serve the etouffee over cooked white rice and garnish with sliced green onions.

Notes

Cook the roux slowly to avoid burning; it should be a peanut-butter color. Use fresh or thawed crawfish tails for best texture and flavor. Adjust cayenne pepper to control spice level. For gluten-free, substitute flour with gluten-free or almond flour and watch roux closely. For dairy-free, replace butter with coconut oil or vegan margarine. Leftovers keep refrigerated up to 3 days or frozen up to 2 months. Reheat gently and add stock or water if sauce thickens.

Nutrition

Keywords: crawfish etouffee, Cajun recipe, seafood etouffee, homemade etouffee, crawfish recipe, Southern cooking, comfort food

Find it online: https://blixfood.com/flavorful-crawfish-etouffee-recipe-easy-homemade-cajun-dish/