Name: Louisiana Crawfish Étouffée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 1 lb shrimp tails (or crawfish); ¼ cup unsalted butter; ¼ cup vegetable oil; 1 medium onion, finely chopped; 1 medium bell pepper, finely chopped; 2 stalks celery, finely chopped; 4 cloves garlic, minced; 2 cups low-sodium chicken broth; 1 ½ tablespoons all-purpose flour; 2 teaspoons Cajun seasoning; 1 teaspoon smoked paprika; ½ teaspoon thyme; 1 bay leaf; ½ teaspoon salt (or to taste); ¼ teaspoon black pepper (or to taste); 1 teaspoon hot sauce (optional, for extra heat); 1 tablespoon Worcestershire sauce (ensure it's alcohol-free); 2 green onions, sliced (for garnish); Cooked white rice (for serving); Fresh parsley (for garnish, optional)

Louisiana Crawfish Étouffée

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Louisiana Crawfish Étouffée is a delightful Southern classic that brings together the robust flavors of Cajun cuisine in a rich, savory sauce. This dish perfectly showcases the tender sweetness of crawfish, enveloped in a creamy roux made from butter and flour, combined with aromatic vegetables and spices. Whether you’re hosting a family gathering or enjoying a cozy night in, this comforting meal is sure to impress. The versatility of this recipe allows you to swap out crawfish for shrimp or other seafood based on your preference. It’s easy to prepare and ideal for meal prep, making it a go-to favorite in any recipe collection.

Author: aurora
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves approximately 4 people 1x
Category: Main
Method: Stovetop
Cuisine: Southern

Ingredients

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1 lb shrimp tails (or crawfish)
¼ cup unsalted butter
¼ cup vegetable oil
1 medium onion, finely chopped
1 medium bell pepper, finely chopped
2 stalks celery, finely chopped
4 cloves garlic, minced
2 cups low-sodium chicken broth
1 ½ tablespoons all-purpose flour
2 teaspoons Cajun seasoning
1 teaspoon smoked paprika
½ teaspoon thyme
1 bay leaf
½ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
1 teaspoon hot sauce (optional, for extra heat)
1 tablespoon Worcestershire sauce (ensure it's alcohol-free)
2 green onions, sliced (for garnish)
Cooked white rice (for serving)
Fresh parsley (for garnish, optional)

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Instructions

In a large skillet over medium heat, melt butter and vegetable oil. Whisk in flour until it turns light brown (about 5-7 minutes).
Add the chopped onion, bell pepper, and celery to the roux. Cook for about 5 minutes until vegetables soften; then add garlic and stir for another minute.
Gradually pour in chicken broth while stirring continuously. Mix in the spices and bring to a simmer for 10-15 minutes until thickened.
Stir in shrimp tails and simmer an additional 5-7 minutes to heat through.
Adjust seasoning as needed before serving over white rice with garnishes like green onions and parsley.

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 3g
Sodium: 850mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 20g
Cholesterol: 80mg

Find it online: https://myrecipesbook.com/louisiana-crawfish-etouffee/