Crawfish Étouffée
35 mins
4 servings
Description
A classic Louisiana dish made with succulent crawfish, aromatic spices, and a rich, flavorful roux.
Ingredients
- 1 tsp paprika
- 0.5 tsp salt
- 1 cup water
- 2 tbsp vegetable oil
- 1 lb crawfish tails
- 1 large onion
- 0.5 tsp cayenne pepper
- 3 stalks celery
- rice
- 1 cup all-purpose flour
- 2 cups chicken broth
- 3 cloves garlic
- 2 tbsp filé powder
- 1 tsp thyme
- 2 tbsp scallions
- 0.25 tsp black pepper
Instructions
- Step 1: Heat oil in a large cast-iron pot over medium heat.
- Step 2: Add onion, celery, and garlic; cook until tender, about 5 minutes.
- Step 3: Add flour; cook, stirring constantly, for 1 minute.
- Step 4: Gradually add broth and water, whisking continuously; bring to a boil.
- Step 5: Reduce heat to low; simmer for 5 minutes.
- Step 6: Stir in thyme, paprika, cayenne, salt, and pepper.
- Step 7: Add crawfish; cook, stirring occasionally, until heated through, about 5 minutes.
- Step 8: Stir in filé powder; cook for 1 minute.
- Step 9: Serve over cooked rice, garnished with scallions.
Nutrition Information
Per serving
365
Calories
25.9g
Protein
9.72g
Fat
44.95g
Carbs
Recipe Details
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins