How To Make Arnaud’s Crawfish Etouffee Recipe
This classic Cajun dish is a hearty and flavorful mix of crawfish, vegetables, and spices, served over rice.
Serves:
Ingredients
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 1 bell pepper, diced
- 2 stalks of celery, diced
- 3 cloves garlic, minced
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 cups seafood stock
- 1 lb crawfish tails
- 2 tbsp chopped fresh parsley
- Hot cooked rice, for serving
Instructions
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Melt butter in a large dutch oven or skillet over medium heat. Add flour and whisk to combine. Continue cooking and whisking until roux is the color of milk chocolate, about 20 minutes.
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Add onion, bell pepper, celery, and garlic to the roux and stir to coat vegetables. Cook for 5-7 minutes or until vegetables begin to soften.
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Add cayenne, paprika, thyme, oregano, salt, and pepper to the pot and stir to combine.
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Slowly pour in the seafood stock, whisking constantly to incorporate the roux and vegetables into the liquid. Bring to a simmer and cook for 20-25 minutes or until sauce thickens.
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Add crawfish tails to the pot and cook for an additional 5-10 minutes or until crawfish are heated through.
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Stir in parsley.
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Serve over hot cooked rice.
Nutrition
- Calories : 496kcal
- Total Fat : 30g
- Saturated Fat : 17g
- Cholesterol : 216mg
- Sodium : 1717mg
- Total Carbohydrates : 22g
- Dietary Fiber : 2g
- Sugar : 5g
- Protein : 36g
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