|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 50g||63%|
|Saturated Fat 29g||146%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 2g||8%|
|Total Sugars 3g|
|Vitamin C 24mg||118%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Cajun-style crawfish étouffée starts with a buttery rich, dark roux. The ingredients are added and simmered creating a thick hearty stew type dish. While it takes a little bit of effort and time to make, it is totally worth the time. Its roots are derived from Cajun and Creole cuisine and this étouffée is a classic Louisiana dish. It is delicious with hot cooked rice and crusty French bread.
A French word, étouffée, means "smothered" and this crawfish recipe lives up to its name as it is filled with veggies and crawfish, which are just covered in a delicious and tasty sauce.
Feel free to make this tasty étouffée with shrimp instead of crawfish. This Creole shrimp étouffée is made with a tomato base.
8 ounces (1 cup) unsalted butter, divided
1/2 cup all-purpose flour
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
2 cloves garlic, minced
1 teaspoon kosher salt, or to taste
1/2 to 1 teaspoon cayenne pepper, or to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried leaf thyme
2 cups fish stock
2 pounds crawfish tails, peeled
1 cup chopped green onions with tops
2 to 3 tablespoons dry sherry, optional
Fresh parsley, chopped, for garnish
Gather the ingredients.
In a Dutch oven over medium-low heat, melt 1/2 cup of the butter. Add the flour and reduce the heat to low.
Cook, stirring constantly until the mixture is a deep brown. Keep the heat low and stir constantly to prevent scorching, creating a Louisiana roux.
Add the chopped vegetables and seasonings; cook until vegetables are softened.
Gradually stir in the fish stock and let simmer for 15 minutes or until thickened.
Add crawfish, green onions, remaining butter, and sherry; bring to a simmer. Simmer for 4 to 5 minutes.
Cover the pan, remove from heat, and let stand for 15 minutes.
Serve the crawfish étouffée hot around a mound of rice. Sprinkle with a little parsley before serving.
It all comes down to taste, so feel free to add a bit more of the spices if you desire.
- Use shrimp stock instead of fish stock.
- Use shrimp instead of crawfish.
- A good brandy is a nice substitute for the dry sherry.
- Add some mushrooms into the mixture.
How to Store
- Leftover étouffée can be stored in an airtight container in the refrigerator for up to three days.
Étouffée vs. Gumbo
Étouffée is typically served as a main dish and is usually placed over cooked white rice. Gumbo is a stew or soup. Both are Cajun and Creole cuisine.