Creole Crawfish Étouffée
A Louisiana Creole classic, crawfish tails smothered in a rich buttery roux sauce with the holy trinity and Cajun spices over steamed white rice.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice onion, celery, and green bell pepper into small pieces. Mince garlic cloves finely. Slice scallions and chop parsley. Have crawfish tails and cooked rice ready. Measure all spices: Cajun seasoning, smoked paprika, thyme, cayenne, salt, and stock.
Saute
Melt butter in a medium saucepan over medium heat. Add onion, celery, and pepper; cook 6–7 minutes until softened and translucent. Stir occasionally until edges begin to caramelize slightly.
Bloom
Add minced garlic, Cajun seasoning, smoked paprika, thyme, cayenne, and salt. Cook 1 minute over medium heat, stirring constantly until fragrant and spices coat the vegetables evenly.
Simmer
Pour in stock and bring to a gentle simmer over medium heat. Simmer 10–12 minutes until sauce reduces by one-third and thickens slightly, coating the back of a spoon.
Build
Gently add crawfish tails to the simmering sauce, stirring carefully to coat evenly. Cook 3–4 minutes over medium-low heat until crawfish are heated through; they should be opaque and warm but still tender.
Plate
Spoon rice into two deep bowls, ladle étouffée over the top, then garnish with scallions and parsley. Serve immediately while steam rises from the dishes.
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