Name: Crawfish Étouffée
Prep time: 15 min
Cook time: 60 min
Ingredients: 1 lb(s) Louisiana crawfish tails (peeled); 8 Tbsp butter (unsalted); 8 Tbsp flour; 1 yellow onion (chopped); 1 bell pepper (chopped); 3 stalk(s) celery (chopped); 3 cloves garlic (minced); 2-3 Tbsp Cajun Blaze Seasoning (all purpose); 2-3 Tbsp shrimp bouillon powder; 1-2 cup(s) water; 2 cup(s) rice (cooked)

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Crawfish Étouffée

Braxton Moody

Étouffée is a dish found in both Cajun and Creole cuisine that is typically served with shellfish over rice.

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Prep Time 15

Cook Time 1

Course Main Course

Cuisine American, Cajun, Creole, Louisiana

Servings 6

Ingredients

1 lb(s) Louisiana crawfish tails peeled
8 Tbsp butter unsalted
8 Tbsp flour
1 yellow onion chopped
1 bell pepper chopped
3 stalk(s) celery chopped
3 cloves garlic minced
2-3 Tbsp Cajun Blaze Seasoning all purpose
2-3 Tbsp shrimp bouillon powder
1-2 cup(s) water
2 cup(s) rice cooked

Instructions

Melt butter over a med-low heat
Incorporate flour and stir until desired color (caramel brown, approx. 20 minutes). Stir regularly to ensure roux does not stick to the pot and burn.
Add onion, bell pepper, celery, garlic, water, Cajun Blaze Seasoning, and Shrimp Bouillon Powder. Once ingredients are fully incorporated, cover and simmer on low for 40 minutes, or until vegetables are soft.
NOTE: Slowly add water and stir to prohibit clumping.
Check seasoning level and adjust as needed.
Add crawfish tails and cook uncovered for 15-20 minutes.
Serve over rice (with a side of fried catfish) and enjoy.