Crawfish etouffee is a Cajun classic that's loaded with meaty crawfish tails smothered in a buttery sauce with a little kick! It's a rich, dark stew that is started with a good old-fashioned roux and sauteed veggies then served over a steaming bed of white rice. Crawfish etouffee is a prime example of why Cajun and Creole cooking are so delicious!
1dashhot sauce(or more to taste, your favorite brand)
¼cupgreen onion(optional- sliced for garnish)
Place the crawfish meat in a colander in the sink and let it drain for at least 15 minutes. Then, transfer it to a paper towel-lined bowl and set aside.
2 lbs crawfish
In a large heavy skillet, heat the vegetable oil over medium-high heat until the oil is shimmering. Saute the onion, bell pepper, and celery for 2-3 minutes. Add the butter and let it melt, then continue sauteing the vegetables until softened (about 5 minutes). Stir in the Cajun seasoning and herbes de provence.
1 tablespoon vegetable oil, ½ cup onion, ½ cup green bell pepper, ½ cup celery, 3 tablespoon butter, ½ teaspoon herbes de provence, 2 teaspoon Cajun seasoning
Sprinkle the flour into the mixed vegetables and saute for 3-4 minutes, or until combined. Then add the tomatoes and continue to saute for about 3 minutes, or until the juices just begin to brown.
2 tablespoon all-purpose flour, ½ cup tomatoes
Whisk in the chicken stock until smooth. Bring to a boil, then reduce the heat and allow it to simmer until thickened to a gravy-like consistency, 3-5 minutes. Stir in the Worcestershire sauce and hot sauce. Taste and add salt if needed.
1 ¾ cups chicken stock, ½ teaspoon Worcestershire sauce, 1 dash hot sauce, salt
Stir the crawfish meat into your etouffee sauce and let heat through for 1 minute.
Remove from heat, pour over rice, and serve immediately. Garnish with sliced green onions, if desired.