Creamy Crawfish Etouffee is a Louisiana favorite. Crawfish Etouffee is packed full of crawfish tails and smothered in a thick, rich seasoned gravy.
What’s the difference between Crawfish Etoufee, Jambalaya, and Gumbo?
Tips for making Crawfish Etouffee: It’s all in the Roux!
- Have all of your ingredients chopped and measured so that you can complete the recipe.
- Make sure to have enough time to give your undivided attention to making your roux from start to finish, as it can burn easily.
- Start with a clean, heavy-bottom skillet that is at least 2 inches deep. I usually use a cast-iron skillet or cast iron dutch oven.
- Use a long-handled metal whisk for stirring. This will smooth out the roux and keep your hands a safe distance away.
- Keep the roux moving at all times to avoid burning, being careful to whisk all the way to the outer rim of the skillet where the roux is most likely to burn. I like to use a flat whisk.
- If you see black specs floating in the oil, you have accidentally burned the roux. Discard the burnt roux and start over. Cool it in a dish before you throw it in the trash.
- Most recipes that use a roux will include chopped seasoning vegetables consisting of onions, celery, and green bell pepper. Before you begin your roux, make sure all the vegetables are chopped and measured. These vegetables are added to the roux to stop it from browning any further, so it’s crucial that the vegetables are fully prepped before beginning the roux.
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Creamy Crawfish Etouffee
- 1 stick unsalted butter
- 1 cup celery diced
- 1 onion diced
- 1 bell pepper diced
- 1 Creole seasoning used: Tony Chachere
- 2 teaspoons seafood seasoning used: Old Bay
- 1 tablespoon minced garlic
- 1/2 cup all-purpose flour
- 4 cups crawfish stock chicken broth or water
- 1 cup heavy cream
- 1 tablespoon fresh lemon juice
- 2 pounds freshly picked steamed crawfish tail meat
- 1 tablespoon freshly chopped parsley leaves for garnish
- 6 cups cooked long grain white rice
- French bread or Garlic bread for serving
- In a heavy bottomed sauce pan (like an iron skillet), melt the butter over medium-high heat. Next, whisk in the flour to form a roux. Continue whisking and cooking until the roux begins to change color.
- When the roux has turned a light golden brown, add the trinity: celery, bell pepper, and onion and saute until the vegetables become tender.
- Once the vegetables are tender, add the spice and garlic and saute for about 30 seconds.
- Add the broth a little at a time, stirring to bring all the ingredients together to form a thickened gravy.
- Stir in the crawfish tail meat, and then the cream and lemon juice.
- Simmer on low heat for about 20 minutes.
- Serve over hot cooked rice and garnish with parsley.