Crawfish Étouffée
×Category: International Ingredients | Type: Cajun | Servings: 4 | By: The Mikey
Crawfish étouffée is an easy one-pot Creole and Cajun dinner made with a simple roux, veggies, and fresh seafood.
Ingredients
- Low-Sodium Seafood Or Chicken Stock: 2 Cup
- Unsalted Butter: 4 TBSP
- All-Purpose Flour: 5 TBSP
- Yellow Onion (Chopped, Finely, Medium): 1
- Red Bell Pepper (Chopped, seeds and ribs removed seeds and ribs removed seeds and ribs removed, seeds and ribs removed, Medium): 1
- Celery (Chopped, Finely): 2 Stalks
- Garlic (Chopped, Finely): 3 Clove
- Cajun Seasoning: 1 TBSP
- Kosher Salt: 1/2 TSP
- Cayenne Pepper: 1/4 TSP
- Cooked Crawfish Tail Meat (Cooked, Frozen, Thawed, if if if, if): 1 Lbs.
- Cooked White Rice And Chopped Fresh Parsley (Chopped, Cooked, for serving for serving for serving, for serving)
Instructions
- In a small saucepan over medium-low heat, warm stock with pot covered.
- Once stock starts to steam, remove from heat and let sit, covered, until ready to use.
- Meanwhile, in a large cast-iron skillet or Dutch oven over low heat, melt butter.
- Add flour and cook, whisking constantly, until roux is a medium-brown caramel color, 5 to 6 minutes.
- Do not let roux burn.
- Add onion, bell peppers, and celery and cook, stirring occasionally, until softened, about 7 minutes.
- Add garlic, Cajun seasoning, salt, and cayenne cook, stirring, until fragrant, about 1 minute more.
- Add warmed stock and bring to a simmer.
- Partially cover skillet, reduce heat to low, and simmer, stirring occasionally, until liquid is slightly reduced and flavors have melded, 15 to 20 minutes.
- Stir in crawfish and cook, tossing, until warmed through, about 2 minutes.
- Divide rice among bowls or plates.
- Spoon étouffée over, then top with parsley.
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