Louisiana Crawfish Etouffee
Make Louisiana Cajun style crawfish etouffee with all the flavors of New Orleans using simple ingredients.
Ingredients
- 1/4 cup butter unsalted
- 1/4 cup all-purpose flour
- 1 small yellow onion chopped
- 1/2 cup green bell pepper chopped (that's about 1/4 of the pepper)
- 1 celery stalk chopped
- 2 cloves garlic minced
- 2 cups broth (chicken or shrimp)
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound Louisiana crawfish with fat
- 1 green onion chopped for garnish if desired
- Hot cooked long grain rice (for this recipe I made 1 cup dry rice)
Instructions
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Prepare Roux
In a large skillet melt 1/4 cup of butter then add 1/4 cup flour. Stir with a fork to combine and continue cooking over medium heat for about 2-minutes or until the mixture begins to slightly change color.
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Saute Veggies
Add the Cajun Holy Trinity to the roux; 1 small yellow onion chopped, 1 celery stalk chopped, and 1/4 chopped green bell pepper. Stir to combine and continue cooking for about 2-minutes then add 2 minced garlic cloves and cook for an additional minute. After that, slowly add 2 cups broth to the roux/veggie mixture and simmer for approx 15-minutes or until celery is softened.
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Add Seasonings and Crawfish
Now, add 1/2 teaspoon Cajun seasoning, 1/2 teaspoon salt, 1/4 teaspoon pepper and crawfish. Continue simmering for about 10 more minutes. Serve the Etouffee over a bed of cooked long grain rice or make a rice pillow and spoon the etouffee around the rice. I hope you enjoy this recipe. My husband went back for seconds and thirds! 😘