Louisiana Crawfish Etouffee Recipe
Discover Louisiana’s iconic Crawfish Etouffee, blending crawfish, vegetables and spices in a rich, buttery broth. Easy recipe for beginners.
Servings
4-6
Ready In:
30min
Calories:
420
Good For:
Lunch, Dinner
Inroduction
About this Recipe
By: Louisiana Flavor
Louisiana Jambalaya blends French, Spanish, African and Native American flavors, showcasing the state’s cultural diversity. This hearty dish combines sausage, chicken, seafood and rice for a flavorful, satisfying meal.
Ingredients
- 1 lb crawfish tails (Louisiana crawfish)
- 2 tbsp unsalted butter (Cajun Country Butter)
- 1 large onion, chopped
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 1 cup all-purpose flour (King Arthur)
- 1 tsp paprika
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (Tabasco)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup chicken broth
- 1/2 cup water
- 2 tbsp filé powder (optional)
- 2 lemons, cut into wedges (for serving)
- Cooked rice or crackers (for serving)
Nutrition
Percent of Daily Suggested Intake
- Protien 52%
- Carbs 6%
- Fat 37%
Step by Step Instructions
Step 1: Prepare Ingredients
- Chop onion, celery and garlic.
- Rinse crawfish tails.
Step 2: Make Roux
- Melt butter in saucepan over medium.
- Gradually add flour, whisking until smooth.
- Cook until lightly browned, about 5 minutes.
Step 3: Add Vegetables and Spices
- Add onion, celery and garlic. Cook until tender.
- Add paprika, thyme, cayenne, salt and pepper.
Step 4: Add Crawfish and Broth
- Add crawfish, chicken broth and water.
- Bring to a boil, then reduce heat and simmer 10-12 minutes.
- Stir in filé powder (if using).
Step 5: Serve
- Serve over cooked rice or with crackers.
- Garnish with lemon wedges.
Tips and Variations
- Use fresh Louisiana crawfish for optimal flavor.
- Adjust spice level with Tabasco.
- Add diced bell peppers for extra flavor.
