Crawfish Étouffée
Étouffée is a dish found in both Cajun and Creole cuisine, typically served with shellfish over rice. This buttery, slow-simmered étouffée smothers tender Louisiana crawfish tails in a rich, seasoned sauce that'll have you scraping the pot.
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.
Notes
