Classic Cajun Crawfish Étouffée

Name: Classic Cajun Crawfish Étouffée
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: American,Cajun,Creole
Ingredients: 8 ounces (1 cup) unsalted butter, divided; 1/2 cup all-purpose flour; 1/2 cup chopped onion; 1/2 cup chopped green pepper; 1/2 cup chopped celery; 2 cloves garlic, minced; 1 teaspoon kosher salt, or to taste; 1/2 to 1 teaspoon cayenne pepper, or to taste; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon dried leaf thyme; 2 cups fish stock; 2 pounds crawfish tails, peeled; 1 cup chopped green onions with tops; 2 to 3 tablespoons dry sherry, optional; Fresh parsley, chopped, for garnish

A rich Cajun crawfish étouffée, featuring crawfish tails, sherry, fish stock, and a dark roux, can also be adapted with shrimp.

⭐ 4.2 (63 reviews) Prep: 20 minCook: 45 minTotal: 65 minYields: 4 servings

Category Tags:

Entree Dinner

Cuisine Tags:

American Cajun Creole

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Instructions

Melt 1/2 cup butter in a Dutch oven over medium-low heat. Add flour, reduce heat to low, and stir constantly until a deep brown roux forms.
Add chopped vegetables and seasonings, cooking until softened.
Gradually stir in fish stock and simmer for 15 minutes or until thickened.
Stir in crawfish, green onions, remaining butter, and sherry; simmer for 4 to 5 minutes.
Cover the pan, remove from heat, and let stand for 15 minutes.
Serve hot with rice, garnished with parsley.

Nutritional Info (per serving)

Calories: 691 kcal

Carbohydrate: 20 g

Cholesterol: 382 mg

Fiber: 3 g

Protein: 42 g

Saturated Fat: 29 g

Sodium: 660 mg

Sugar: 3 g

Fat: 50 g

Unsaturated Fat: 0 g