Cathe’S Crawfish Etouffe

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Servings: 1 Difficulty: Intermediate
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A rich, spicy Cajun stew loaded with crawfish tails and aromatic vegetables.
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This classic Louisiana crawfish étouffée is a comforting, soul-warming dish that captures the essence of Cajun cooking. The recipe builds a deep, flavorful roux base infused with the “holy trinity” of onions, celery, and bell peppers, along with garlic and robust spices like red pepper flakes and Tabasco. Plump, tender crawfish tails are simmered in a savory chicken broth until the sauce thickens to a luxurious consistency. It is best served spooned over fluffy white rice, which soaks up the delicious, spicy gravy. Perfect for a hearty weeknight dinner or a festive Southern gathering, this dish delivers bold flavor and rich texture in every bite. It’s a timeless favorite that brings the warmth of the bayou straight to your dining table.

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Cathe’S Crawfish Etouffe

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 232.8

Description

This classic Louisiana crawfish &# 195;©touffée is a comforting, soul-warming dish that captures the essence of Cajun cooking. The recipe builds a deep, flavorful roux base infused with the "holy trinity" of onions, celery, and bell peppers, along with garlic and robust spices like red pepper flakes and Tabasco. Plump, tender crawfish tails are simmered in a savory chicken broth until the sauce thickens to a luxurious consistency. It is best served spooned over fluffy white rice, which soaks up the delicious, spicy gravy. Perfect for a hearty weeknight dinner or a festive Southern gathering, this dish delivers bold flavor and rich texture in every bite. It’s a timeless favorite that brings the warmth of the bayou straight to your dining table.

Ingredients

Directions

  1. In a large skillet or Dutch oven, melt the butter over medium heat.
  2. Add the finely chopped onion, bell pepper, celery, and green onions; sauté until the vegetables are softened and translucent, about 5 minutes.
  3. Stir in the finely chopped garlic cloves, Lowry's garlic salt, dried parsley, red pepper flakes, black pepper, and Tabasco sauce; cook for another minute until fragrant.
  4. Add the cleaned crawfish tails to the pan and sauté gently for 1 minute to coat them in the seasoning.
  5. Sprinkle the flour over the mixture and stir constantly to create a roux, cooking for 3 minutes until the flour is fully incorporated and lightly golden.
  6. Gradually pour in the chicken broth while stirring continuously to prevent lumps; bring the mixture to a simmer.
  7. Reduce heat to low and let the étouffée simmer for 15 minutes, stirring occasionally, until the sauce has thickened to a gravy-like consistency.
  8. Serve hot, spooned generously over cooked white rice.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 232.8kcal
% Daily Value *
Total Fat 24.4g38%
Saturated Fat 15.3g77%
Cholesterol 64.5mg22%
Sodium 194.9mg9%
Total Carbohydrate 4.1g2%
Dietary Fiber 1.1g5%
Sugars 2.1g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crawfish, etouffee, cajun, seafood, stew, rice, roux, spicy, louisiana, comfort food, creole, dinner, main course, garlic, onion, bell pepper, celery, tabasco, red pepper, flour
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