Name: Crawfish Étouffée (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Cajun
Ingredients: 2 pounds Crawfish tails, peeled; 1 cup Onion, diced; 1 cup Bell pepper, diced; 1 cup Celery, diced; 1/2 cup Butter; 1/2 cup All-purpose flour; 4 cups Chicken broth; 1 tbsp Creole seasoning; 1 tsp Paprika; 1/2 tsp Cayenne pepper; 1/4 cup Chopped green onions; 2 tbsp Chopped parsley; 2 cups Long-grain rice

Recipe tier

A hearty and flavorful Louisiana crawfish stew, perfect for a comforting meal. This version uses readily available ingredients and straightforward techniques.

Total 1h 15m

Serves 6

Steps 9

Ingredients 13

Crawfish
2 pounds 907 g Crawfish tails, peeled
Holy Trinity
1 cup 140 g Onion, diced
1 cup 140 g Bell pepper, diced
1 cup 140 g Celery, diced
Sauce
cup 113 g Butter
cup 60 g All-purpose flour
4 cups 946 mL Chicken broth
1 tbsp 15 mL Creole seasoning
1 tsp 5 mL Paprika
tsp 2.5 mL Cayenne pepper
cup 60 mL Chopped green onions
2 tbsp 30 mL Chopped parsley
Rice
2 cups 340 g Long-grain rice

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Equipment

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Instructions

🎙️ Cook with voice coach

Cook rice according to package directions.
In a large pot or Dutch oven, melt all Butter from the Sauce group over medium heat.
Whisk in all All-purpose flour from the Sauce group and cook for 5-7 minutes, stirring constantly, to create a roux.
Add all Onion, Bell pepper, and Celery from the Holy Trinity group to the roux and cook until softened, about 5-7 minutes.
Gradually whisk in all Chicken broth from the Sauce group, ensuring no lumps form.
Stir in all Creole seasoning, Paprika, and Cayenne pepper from the Sauce group. Bring to a simmer.
Add Crawfish tails and cook for 5-7 minutes, or until heated through.
Stir in all Chopped green onions and Chopped parsley from the Sauce group.
Serve étouffée over cooked rice.