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Crawfish Étouffée
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Crawfish Étouffée

1 h 15 minServes 9Nutri-Score D€€€
from @gellecomeaux1 import0 cooked
Adapt this recipe

what you need

Ingredients

9 people
  • butterDairy226 g
  • all-purpose flourPantry110 g
  • crawfish tails (peeled)Fish1.4 kg
  • onion (chopped)Produce2 pieces
  • bell pepper (chopped)Produce1 piece
  • celery (chopped)Produce100 g
  • garlic (minced)Produce4 pieces
  • seafood stockPantry960 ml
  • green onions (chopped)Produce4 pieces
  • garlic powderSpices3 g
  • onion powderSpices3 g
  • Cajun seasoningSpices8 g
  • saltSpices4 g
  • black pepperSpices2 g
  • white rice (cooked, for serving)Grains600 g

per serving

Nutrition

574kcal

Carbs
58 g
Proteins
33 g
Fat
23 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Whisk
  • Mixing bowl

step by step

Method

  1. Chop the vegetables

    • Chop the onions, bell pepper and celery.
    • Mince the garlic.
    Step 1

  2. Make the roux

    • Melt the butter in a large pot over medium heat.
    • Slowly whisk in the flour.
    • Keep stirring until the roux reaches a peanut-butter color, not too dark.
    Step 2

  3. Add the vegetables

    • Add the onions, bell pepper and celery to the roux.
    • Stir well and let the vegetables sweat until softened.
    Step 3

  4. Add the garlic

    • Stir in the garlic.
    • Cook, stirring occasionally.
    Step 4

  5. Add the stock and seasonings

    • Slowly pour in the seafood stock, stirring constantly to avoid lumps.
    • Season with garlic powder, onion powder, Cajun seasoning, salt and pepper.
    Step 5

  6. Simmer the gravy

    • Bring to a gentle simmer.
    • Cook until the gravy thickens and the flavors come together.
    Step 6

  7. Add the crawfish

    • Stir in the crawfish tails and green onions.
    • Cook, without overcooking so the crawfish stay tender.
    Step 7

  8. Serve

    • Spoon the étouffée over hot white rice.
    • Serve with corn or potato salad on the side.
    Step 8
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