Creole Crawfish Étouffée

Author: Annette (•‿•)

This Creole Crawfish Étouffée features tender Louisiana crawfish tails, the traditional Cajun holy trinity, and savory seasonings smothered in a rich, buttery tomato-based sauce. Served over white rice, it's a flavorful Louisiana seafood dinner that's surprisingly easy to prepare.

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Prep Time:15

Cook Time:25

Total Time:40

Course: Condiments, Main Course, Soups & Stews

Cuisine: American, Cajun, Southern

Keyword: Comfort Food, Easy to Make, Quick, Spicy

Servings:

Calories: 408cal

Equipment

Louisiana Crawfish Tail Meat for trusted and authentic tail meat.
Tony Chachere’s Creole Seasoning has the perfect combination of Creole and Cajun flavors.
Tabasco Original Red Pepper Sauce adds incredible and intense flavors.
Ajinomoto Hondashi Bonito Soup Stock best stock for its fantastic flavors that work so well with this recipe.
Ro-Tel Diced Tomatoes & Green Chiles adds a little extra flavor to the sauce
Nishiki Premium Rice is my preferred choice to soak up the sauce.
Crystal Hot Sauce is a must have for any Cajun meal.

Ingredients

8 tablespoons butter
1 large white onion chopped
¼ cup all-purpose flour
½ cup celery chopped
2 large green bell peppers chopped
3 tablespoons tomato paste
1½ cups seafood stock
1 10-ounce can diced tomatoes with green chiles undrained
1 clove garlic minced
½ tablespoon Tabasco Red Pepper Sauce
1½ teaspoons Tony Chachere's Creole Seasoning
¼ cup fresh parsley minced
1 pound cooked crawfish tail meat cleaned and thawed if frozen
6 cups cooked white rice
Salt and freshly ground black pepper to taste

Instructions

Melt the butter in a large, heavy-bottomed skillet or Cajun cooking pot over medium heat. Add the chopped onion and cook for approximately 5 minutes, stirring occasionally, until softened and translucent.
Reduce the heat to medium-low and stir in the flour until thoroughly combined with the butter and onions. Cook for approximately 2 minutes, stirring constantly, until the mixture is smooth and lightly golden.
Add the chopped bell peppers, celery, and tomato paste. Cook for another 3 to 4 minutes, stirring frequently, until the vegetables begin to soften.
Gradually pour in the seafood stock, stirring constantly to incorporate the roux and create a smooth sauce.
Add the diced tomatoes with its juices and stir until thoroughly combined.
Stir in the garlic, Tabasco, Creole seasoning, salt, and black pepper. Reduce the heat to low and simmer gently for approximately 5 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.
Add the cooked crawfish tails and minced parsley. Stir gently and simmer for approximately 5 minutes, until the crawfish are thoroughly heated. Avoid overcooking.
Taste and adjust the seasonings as desired. Add a small amount of seafood stock if the sauce is thicker than you prefer.
Spoon the crawfish étouffée over individual portions of cooked white rice.
Garnish with additional chopped parsley or sliced green onion tops, if desired. Serve warm with hot sauce on the side.

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