Description
This authentic Louisiana crawfish étouffée recipe brings together the rich traditions of Cajun cooking with straightforward preparation methods. A beloved dish that originated in Breaux Bridge, Louisiana, this recipe perfectly balances simplicity with flavor.
A luxurious combination of tender crawfish tails smothered in a copper-colored roux-based sauce, enriched with the Cajun holy trinity and aromatic seasonings. This recipe yields a dish that’s both comforting and sophisticated, ideal for both weeknight dinners and special occasions.
Ingredients
Scale
- 1 pound Louisiana crawfish tails with fat
- 12 tablespoons butter, divided
- 1/2 cup all-purpose flour
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 5 cloves garlic, minced
- 4 cups seafood stock
- 1 tablespoon Cajun seasoning
- 1/4 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- Fresh parsley and green onions for garnish
Instructions
- Initially, melt 4 tablespoons butter in a Dutch oven over medium heat. Add the holy trinity (onion, celery, bell pepper) and garlic, cooking until translucent – approximately 5 minutes.
- Remove vegetables and, in the same pot, create your roux by combining remaining butter and flour. Cook, whisking continuously, for 10-15 minutes until it reaches a peanut butter color.
- Next, gradually whisk in the seafood stock until smooth. Return vegetables to the pot, adding seasonings. Simmer on low heat for 10 minutes or until sauce thickens to gravy consistency.
- Afterward, add crawfish tails and cook until thoroughly heated, generally 3-4 minutes. Avoid overcooking to maintain the crawfish’s tender texture.
- Finally, adjust seasonings to taste and garnish with fresh parsley and green onions.
Notes
- Clean crawfish thoroughly before use – they’re nicknamed mudbugs for good reason
- Frozen crawfish tails work well when fresh aren’t available
- Look specifically for Louisiana crawfish – imported varieties won’t provide authentic flavor
- The sauce should coat the back of a spoon when ready
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Seafood
- Method: Étouffée
- Cuisine: American