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Creamy Crawfish Etouffee
Rich, creamy, and full of bold Cajun flavor, this easy Crawfish Étouffée brings Louisiana comfort to your table—serve it over rice with garlic bread for a true Southern classic.
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Servings: 6 servings
Calories: 702kcal
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Ingredients
- 1 stick unsalted 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
- 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.1 stick unsalted butter, ½ cup all-purpose flour
- When the roux has turned a light golden brown, add the trinity: celery, bell pepper, and onion and saute until the vegetables become tender.1 cup celery, 1 onion, 1 bell pepper
- Once the vegetables are tender, add the spice and garlic and saute for about 30 seconds.1 teaspoon Slap Ya Mama Cajun seasoning, 2 teaspoons Old Bay seafood seasoning, 1 tablespoon garlic
- Add the broth a little at a time, stirring to bring all the ingredients together to form a thickened gravy.4 cups crawfish stock
- Stir in the crawfish tail meat, and then the cream and lemon juice.1 cup heavy cream, 2 pounds Crawfish Tail Meat, 1 tablespoon fresh lemon juice
- Simmer on low heat for about 20 minutes.
- Serve over hot cooked rice and garnish with parsley.1 tablespoon fresh parsley, 6 cups parboiled rice
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Notes
Ingredient Substitutions:
- Crawfish: Substitute with peeled shrimp or lump crab meat if crawfish is unavailable.
- Stock: Use seafood stock or chicken broth in place of crawfish stock.
- Cream: Half-and-half may be used for a lighter consistency.
- Serve over hot cooked white rice with a sprinkle of fresh parsley.
- Pair with warm garlic bread or crusty French bread for dipping.
- Add a crisp green salad or sautéed greens on the side for a balanced meal.
- Offer hot sauce or extra Creole seasoning at the table for those who like more heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of broth or cream if needed.
- Cool completely before transferring to freezer-safe containers.
- Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop.
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.