Description
Creamy Crawfish Etouffee whispers Louisiana’s soulful culinary heritage, blending Cajun spices with rich, buttery goodness. Hearty seafood lovers will savor each spoonful of this classic southern comfort dish that warms hearts and satisfies deeply.
Ingredients
Scale
Main Proteins:
- 1.5 pounds peeled crawfish
Vegetable Base:
- 0.5 cup chopped yellow onion
- 0.5 cup chopped celery
- 0.5 cup chopped green bell pepper
- 4 garlic cloves, minced
Cooking Base and Seasonings:
- 4 tablespoons (57 grams) salted butter
- 4 tablespoons (30 grams) all-purpose flour
- 0.5 cup white wine
- 1 (14.5 ounces/411 grams) can diced tomatoes
- 1.5 cups vegetable broth
- 1 tablespoon lemon juice
- 1 tablespoon hot sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Cajun seasoning
- 1 teaspoon chopped fresh thyme
- 2 bay leaves
- Salt and black pepper, to taste
Serving Accompaniments:
- 2 cups cooked white rice
- 2 tablespoons chopped fresh chives, for garnish
Instructions
- Craft a rich, golden-hued roux by melting butter in a large pot over medium heat, gradually whisking in flour and stirring constantly until the mixture transforms into a light caramel color, approximately 7-8 minutes.
- Introduce a vibrant medley of diced onions, crisp celery, colorful bell peppers, and minced garlic into the roux, sautéing the aromatic vegetables until they become translucent and fragrant, stirring frequently to prevent burning.
- Deglaze the pot with a splash of white wine, allowing the liquid to reduce and intensify the flavor profile, then incorporate diced tomatoes, vegetable broth, zesty lemon juice, fiery hot sauce, tangy Worcestershire sauce, robust Cajun seasoning, earthy thyme, and fragrant bay leaves.
- Simmer the sauce gently for 20 minutes, allowing the vegetables to soften and the flavors to meld together, creating a harmonious and complex base for the étouffée.
- Carefully fold tender crawfish into the simmering sauce, allowing them to heat through and absorb the rich, spicy essence of the dish, seasoning with salt and black pepper to enhance the natural sweetness of the seafood.
- Serve the luxurious étouffée over a bed of fluffy white rice, garnishing with a sprinkle of fresh, delicate chives to add a bright, herbal note to this classic Cajun comfort dish.
Notes
- Roux Mastery: Take your time developing a light golden roux, which creates the rich, nutty foundation for authentic Cajun flavor without burning.
- Vegetable Prep: Dice vegetables uniformly to ensure even cooking and balanced texture throughout the dish.
- Crawfish Selection: Use fresh or high-quality frozen crawfish for the most authentic and delicious results, ensuring they’re not overcooked to maintain tender texture.
- Dietary
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg