Cajun Crawfish Etouffee Dinner (Printable Version)
# What You’ll Need:
01 -
1 pound crawfish tails, peeled and cleaned, thawed if frozen
02 -
0.25 cup unsalted butter
03 -
0.25 cup all-purpose flour
04 -
1 small yellow onion, finely chopped
05 -
1 green bell pepper, diced
06 -
2 celery stalks, diced
07 -
3 cloves garlic, minced
08 -
1.5 cups seafood or chicken stock, warm
09 -
1 teaspoon Cajun seasoning
10 -
0.5 teaspoon smoked paprika
11 -
0.25 teaspoon dried thyme
12 -
0.5 teaspoon black pepper
13 -
Salt, to taste
14 -
0.5 cup diced tomatoes (optional)
15 -
0.5 cup frozen peas (optional)
16 -
2 tablespoons chopped parsley
17 -
2 teaspoons lemon juice
18 -
Cooked white rice, for serving
19 -
Hot sauce (optional)
20 -
1 bay leaf (optional)
21 -
Green onions, sliced (optional garnish)
# Steps to Follow:
01 -
In a large heavy-bottomed skillet or Dutch oven, melt the butter over medium heat. Gradually whisk in the flour and stir constantly for 8–10 minutes until the roux turns a golden brown.
02 -
Add the onion, bell pepper, and celery. Cook for 5–6 minutes until softened. Add garlic and cook for another 30 seconds.
03 -
Stir in Cajun seasoning, smoked paprika, thyme, black pepper, and salt.
04 -
Slowly whisk in warm stock to prevent lumps.
05 -
Add tomatoes and bay leaf, then simmer on low for 10–15 minutes until thickened.
06 -
Add crawfish tails and peas. Simmer for 5–7 minutes.
07 -
Stir in lemon juice and parsley. Serve over warm white rice. Garnish with green onions and hot sauce if desired.
# Additional Notes:
01 -
Let the roux develop slowly—don’t rush it or turn the heat too high.
02 -
Always use warm stock to prevent the sauce from separating.
03 -
Add lemon juice at the end to brighten the flavor and balance the richness.