Crawfish Etouffee

 

 

 

 

 

 

 

 

Ingredients:

1 lb crawfish tails, peeled and deveined
1/4 cup olive oil
1/4 cup all-purpose flour
1 medium onion, finely chopped
1 bell pepper, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
1 cup diced tomatoes (fresh or canned)
1 1/2 cups seafood stock (or chicken broth)
1/4 cup white wine (optional)
1/2 tsp Cajun seasoning
1/4 tsp thyme
1/4 tsp paprika
1/4 tsp cayenne pepper (optional)
Salt and pepper, to taste
2 tbsp fresh parsley, chopped
Cooked rice, for serving

 

Instructions:

Make the roux: In a large skillet or saucepan, heat the olive oil over medium heat. Add the flour, whisking constantly to form a smooth roux. Cook for 3-5 minutes, allowing it to brown slightly but not burn.

Cook the vegetables: Add the onion, bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring occasionally until softened. Add the garlic and cook for an additional 1 minute.

Add the tomatoes and stock: Stir in the diced tomatoes, seafood stock, and white wine (if using). Add the Cajun seasoning, paprika, thyme, and cayenne pepper (if using), and bring the mixture to a simmer. Cook for 5 minutes to allow the flavors to meld.

Add crawfish: Stir in the crawfish tails and let them cook in the sauce for about 5-7 minutes, until fully heated through. Season with salt and pepper to taste.

Serve: Spoon the crawfish etouffee over cooked rice and garnish with fresh parsley for a flavorful, tangy twist on this classic dish!