Crawfish Etouffee
Transport the rich and buttery flavors of Crawfish Etouffee from New Orleans to your dinner table tonight with this easy, no-fuss Crawfish Etouffee recipe!
Servings: 6
Calories: 195kcal
Ingredients
- 6 tablespoons unsalted butter
- 1 yellow onion, finely diced
- 1 green bell pepper, seeded and finely diced
- 3 stalks of celery, finely diced
- 3 cloves of garlic
- ½ cup all-purpose flour
- 1 tablespoon tomato paste
- 4 cups unsalted chicken broth or unsalted seafood broth
- 2 ½ teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
- 2 teaspoons Cajun or Creole seasoning
- ½ teaspoon Kosher salt
- Generous pinch black pepper
- 1 bay leaf
- 1 large tomato (seeds and pulp removed), diced
- 12 ounces fresh or frozen cooked crawfish tails, thawed
Instructions
- Add the butter to a large sauté pan or Dutch oven over medium-high heat. Do not allow the butter to burn. Add the onion, bell pepper, and celery as soon as the butter has melted and sauté until softened, 6-8 minutes. Add the garlic and sauté 1 minute more.
- Sprinkle the flour over the mixture, and stir for about 1 - 2 minutes.
- Stir in the tomato paste, and begin adding the first 2 cups of chicken broth one big splash at a time, stirring well after each addition. Add the remaining chicken broth and stir to combine.
- Stir in the Worcestershire, hot sauce, Cajun seasoning, salt, black pepper, bay leaf, and diced tomato.
- Reduce the heat to maintain a simmer, and simmer for 6-8 minutes, until the mixture is slightly thickened. Stir occasionally. Add the crawfish tails and simmer an additional 5 minutes, stirring occasionally. Serve with a heaping serving of fluffy white rice, and enjoy!
Video
Notes
Makes about 7 cups of etouffee.
Nutrition
Calories: 195kcal | Carbohydrates: 15g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 331mg | Potassium: 392mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1055IU | Vitamin C: 22.6mg | Calcium: 35mg | Iron: 1.4mg