Crawfish Étouffée
“A spicy, rich crawfish stew served over rice.”
Butter
Flour
crawfish
Onion
Capsicum
CeleryWhere it comes from
This dish is a staple of both Cajun and Creole cuisines, highlighting the abundance of crawfish in Louisiana.
On the Palate
How it's made
4 steps · Show ↓22 min active
How it's made
4 steps · Show ↓- 15 min
Melt the butter in a large skillet over medium heat, letting it foam gently. Sprinkle in the flour, stirring constantly, until the mixture turns a golden brown and smells nutty, about 5 minutes.
Watch outKeep stirring to avoid burning the roux — a burnt roux tastes bitter.
- 27 min
Add the onion, capsicum, celery, and bell pepper to the roux. Stir frequently as the vegetables soften and the aroma becomes sweet and savory, about 7 minutes.
- 35 min
Stir in the garlic and cook until fragrant, about 1 minute. Add the tomato and cajun seasoning, stirring to combine, and let the mixture simmer until it thickens slightly.
- 45 min
Gently fold in the crawfish, ensuring they are coated in the sauce. Cook until the crawfish are heated through, their texture tender and juicy, about 5 minutes.
