Crawfish Étouffée
Louisiana crawfish étouffée of crawfish tails smothered in a golden roux with the holy trinity and cayenne, spooned over white rice and topped with scallions.
American
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Chop the onion, pepper, celery, and garlic finely. Rinse the rice ready to cook. Pat the crawfish tails fully dry.
Toast
Melt the butter and stir in the flour over medium heat 8-9 minutes, stirring constantly, until the roux turns golden-brown.
Saute
Add the onion, pepper, celery, and garlic over medium heat 6 minutes until softened and glossy in the roux base.
Simmer
Stir in cayenne, paprika, and seafood stock. Simmer over low heat 12-15 minutes until thickened into a glossy sauce.
Finish
Add the crawfish tails and simmer over low heat 4-5 minutes until heated through and tender. Cook the rice separately until fluffy.
Plate
Spoon the fluffy rice into deep bowls and ladle the étouffée over. Scatter with sliced scallions to serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.