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!
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Instructions
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.
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.
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.
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.
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.
Notes
Make a slurry of cold water and additional flour to thicken the gravy sauce as needed until it reaches your desired consistency.
If using raw crawfish, cook the peeled tails along with the onions, bell pepper, and celery. Crawfish cooks quickly and will cook the remainder of the way while simmering.
This recipe can also be made with shrimp or cooked chunks of browned pork or chicken.