Cajun Crawfish Etouffee

Name: Cajun Crawfish Etouffee
Cook time: 33 min
Total time: 33 min
Cuisine: Southern
Ingredients: 2 tablespoons (28g) butter; 2 tablespoons (30ml) canola oil; 3 tablespoons (45g) flour; ½ medium onion, (diced); ½ cup (90g) green bell pepper, (diced); ⅓ cup (1-2 stalks) celery, (chopped); 2 teaspoons (10g) minced garlic; 1 teaspoon (1g) thyme, (fresh or dried); 1 bay leaf; 1 cup (200g) tomato, (chopped); 2 teaspoon (10ml) Worcestershire sauce; 1 teaspoon (2-3g) paprika; 2 teaspoon (2-4g) Creole seasoning; 1-2 cups (237-470ml) crawfish stock (or chicken stock (adjust to desired consistency)); 1 pound (450g) fresh crawfish; 2-3 tablespoons (8-12g) parsley, (chopped); 2 green onions, (chopped); 1 teaspoon (5g) hot sauce ((optional)); salt (to taste)

Instructions

Cook:33min

A Louisiana classic with an intense buttery sauce with succulent crawfish, herbs, and spices. The secret is a good roux and the holy trinity with extra garlic thrown in. Everyone will be asking for seconds or even thirds!

Updated at: Wed, 23 Apr 2025 10:57:15 GMT