Name: Louisiana Crawfish Étouffée Pasta (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6
Cuisine: Cajun
Ingredients: 1 pound Crawfish tails-peeled; 1 cup Onion-diced; 1 cup Bell pepper-diced; 1/2 cup Celery-diced; 1/2 cup Butter; 1/4 cup All-purpose flour; 2 cups Chicken broth; 1 tbsp Tomato paste; 1 tsp Creole seasoning; 1/2 tsp Cayenne pepper; 1/4 tsp Black pepper; 1/4 tsp Garlic powder; 1/4 cup Chopped green onions; 1 pound Pasta-your choice (penne, rotini, or rice noodles); 2 tbsp Chopped fresh parsley

Recipe tier

A classic Louisiana comfort food featuring tender crawfish simmered in a rich, flavorful étouffée sauce served over pasta.

Total 1h

Serves 6

Steps 9

Ingredients 15

Soundtrack the cook

Dinner party · 75 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Crawfish
1 pound 450 g Crawfish tails-peeled
Holy Trinity
1 cup 120 g Onion-diced
1 cup 120 g Bell pepper-diced
cup 60 g Celery-diced
Sauce
cup 115 g Butter
cup 30 g All-purpose flour
2 cups 480 mL Chicken broth
1 tbsp 15 mL Tomato paste
1 tsp 5 mL Creole seasoning
tsp 2.5 mL Cayenne pepper
tsp 1.25 mL Black pepper
tsp 1.25 mL Garlic powder
cup 60 mL Chopped green onions
Pasta
1 pound 450 g Pasta-your choice (penne, rotini, or rice noodles)
Garnish
2 tbsp 30 mL Chopped fresh parsley

Equipment

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Instructions

🎙️ Cook with voice coach

Cook Pasta according to package directions. Drain and set aside.
In a large pot or Dutch oven, melt all Butter from the Sauce group over medium heat.
Whisk in all-purpose flour from the Sauce group and cook for 3-5 minutes, stirring constantly, to create a roux.
Gradually whisk in Chicken broth from the Sauce group, ensuring no lumps form. Bring to a simmer.
Stir in Tomato paste, Creole seasoning, Cayenne pepper, Black pepper, and Garlic powder from the Sauce group. Reduce heat and simmer for 15 minutes, stirring occasionally.
Add Crawfish tails to the sauce and cook for 5-7 minutes, or until heated through.
Stir in Chopped green onions from the Sauce group.
Add cooked Pasta to the étouffée sauce and toss to coat.
Garnish with Chopped fresh parsley and serve immediately.