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Creamy Crawfish Etouffee
Creamy crawfish étouffée with a buttery roux, creole seasoning, and louisiana crawfish tails served over hot cooked rice.
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Servings: 6 servings
Calories: 702kcal
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Ingredients
- 1 stick salted butter
- 1 cup celery diced
- 1 onion diced
- 1 bell pepper diced
- 1 teaspoon Slap Ya Mama Cajun seasoning
- 2 teaspoons Old Bay seafood seasoning used: Old Bay
- 1 tablespoon garlic minced
- ½ cup all-purpose flour
- 4 cups crawfish stock chicken broth or water
- 1 cup heavy cream
- 1 tablespoon fresh lemon juice
- 2 pounds Crawfish Tail Meat
- 1 tablespoon fresh parsley for garnish
- 6 cups parboiled rice
- Garlic Bread for serving
Instructions
Prep
- Dice the celery, onion, and bell pepper.1 cup celery, 1 onion, 1 bell pepper
- Mince the garlic.1 tablespoon garlic
- Warm the stock or broth in a separate saucepan or in the microwave so it blends more smoothly into the roux.4 cups crawfish stock
- Cook the rice and keep it hot for serving.6 cups parboiled rice
Cook
- Melt the butter in a large heavy saucepan or deep skillet over medium heat.1 stick salted butter
- Sprinkle in the flour and whisk continuously until the mixture is smooth.½ cup all-purpose flour
- Cook the roux, stirring or whisking often, until it turns light brown and smells toasted.
- Add the celery, onion, and bell pepper to the roux and stir well to coat.
- Cook the vegetables until softened, about 5 to 7 minutes.
- Stir in the Cajun seasoning, seafood seasoning, and garlic.1 teaspoon Slap Ya Mama Cajun seasoning, 2 teaspoons Old Bay seafood seasoning
- Cook for about 30 seconds, just until the garlic is fragrant.
- Gradually pour in the warm stock, stirring well after each addition so the sauce stays smooth.
- Bring the mixture to a gentle simmer and cook until slightly thickened.
Assemble
- Add the crawfish tail meat and stir to combine.2 pounds Crawfish Tail Meat
- Pour in the heavy cream and lemon juice.1 cup heavy cream, 1 tablespoon fresh lemon juice
- Reduce the heat to low and simmer for about 20 minutes, stirring occasionally, until the sauce is rich and heated through.
- Taste and adjust seasoning if needed.
- Spoon the étouffée over hot rice.
- Top with chopped parsley and serve with garlic bread on the side.1 tablespoon fresh parsley, Garlic Bread
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Notes
Substitutions
- Shrimp can be used instead of crawfish tail meat. Add it toward the end and cook just until pink and opaque.
- Chicken broth works well if crawfish stock is not available. Water can also be used, though the finished dish will have a lighter flavor.
- Regular long-grain white rice can be served in place of parboiled rice.
- Serve over hot cooked rice with garlic bread on the side.
- A simple green salad or green beans make an easy side dish.
- For a fuller meal, add roasted corn or sautéed okra.
- Store leftover étouffée in an airtight container in the refrigerator for up to 3 days.
- Store the rice separately when possible so it does not absorb too much sauce.
- Let the étouffée cool completely before freezing.
- Transfer to a freezer-safe container and freeze for up to 2 months.
- Freeze the sauce without the rice for the best texture.
- Reheat in a saucepan over low heat, stirring occasionally, until warmed through.
- Add a splash of broth or cream if the sauce has thickened too much.
Nutrition
Serving: 1 serving plus 1 cup rice | Calories: 702kcal | Carbohydrates: 87g | Protein: 16g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 568mg | Potassium: 463mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2161IU | Vitamin C: 35mg | Calcium: 136mg | Iron: 2mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.