How to Make Crawfish Etouffee Recipe
This classic Cajun Crawfish Étouffée is a rich, savory stew made with tender crawfish tails smothered in a flavorful roux-based sauce with the holy trinity of Cajun cooking—onions, bell peppers, and celery. Served over rice, it’s a comforting Southern favorite that brings bold Louisiana flavors to your kitchen in under an hour.
- Time: 95 min
- Servings: 4
Source: recipe chef oliver
Ingredients
- Louisiana Crawfish Tails, peeled and defrosted
- Vegetable Oil or Canola Oil
- All-Purpose Flour
- large Yellow Onion, finely diced
- stalks Celery, finely diced
- large Green Bell Pepper, finely diced
- Garlic, minced
- Seafood Stock or Chicken Stock
- can Diced Tomatoes, undrained
- Heavy Cream
- Cajun Seasoning
- Dried Thyme
- Dried Oregano
- Cayenne Pepper
- Salt and Freshly Ground Black Pepper, to taste
- Fresh Parsley, chopped
- Green Onions , thinly sliced
- Hot cooked rice, for serving