Crawfish Etouffee Frank’s Perfect

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Servings: 6 Difficulty: Advanced
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A rich, spicy Cajun stew with tender crawfish tails in a creamy, flavorful gravy.
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This classic Crawfish Etouffee is a quintessential Louisiana comfort food, featuring tender crawfish tails swimming in a rich, aromatic gravy. The sauce is built on a foundation of sautéed onions, celery, and bell peppers, enriched with crawfish fat and stock for deep, authentic seafood flavor. Spiced with paprika, cayenne, and white pepper, it offers a perfect balance of heat and savory depth. Traditionally served over steamed white rice, this dish is perfect for a hearty dinner or a festive gathering.

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Crawfish Etouffee Frank’s Perfect

Author: chefs-mate Cooking Method: Cuisine: , , Courses:
Difficulty: Advanced
Servings: 6 Calories: 854.7

Description

This classic Crawfish Etouffee is a quintessential Louisiana comfort food, featuring tender crawfish tails swimming in a rich, aromatic gravy. The sauce is built on a foundation of sautéed onions, celery, and bell peppers, enriched with crawfish fat and stock for deep, authentic seafood flavor. Spiced with paprika, cayenne, and white pepper, it offers a perfect balance of heat and savory depth. Traditionally served over steamed white rice, this dish is perfect for a hearty dinner or a festive gathering.

Ingredients

Directions

  1. Boil live crawfish in lightly salted water until cooked, about 4 minutes after water returns to boil.
  2. Remove crawfish and strain the cooking liquid through cheesecloth to create stock; reserve 4 cups for the sauce.
  3. Peel crawfish tails, devein them, and scoop fat from the heads.
  4. Divide the peeled tails into two equal portions; keep one portion whole and grind the other finely.
  5. In a heavy skillet, melt butter over medium heat.
  6. Sauté onions, celery, bell pepper, garlic, and green onions until wilted and tender, about 7 minutes.
  7. Stir in tomato paste and cook for 2-3 minutes to deepen the flavor.
  8. Pour in the reserved crawfish stock and stir in the crawfish fat.
  9. Cover and simmer the mixture over low heat for 10 minutes.
  10. Dissolve cornstarch in a small amount of water to create a slurry.
  11. Uncover the skillet and gradually stir in the cornstarch slurry.
  12. Cover again and simmer for 5 minutes until the sauce thickens to a creamy consistency.
  13. Add the ground crawfish meat to the gravy.
  14. Season with paprika, salt, cayenne, white pepper, black pepper, thyme, basil, and Worcestershire sauce.
  15. Blend everything together well and taste to adjust seasoning if necessary.
  16. Cover the pot, bring to a near boil, then immediately remove from heat.
  17. Let the etouffee cool to room temperature with the lid on to allow flavors to meld.
  18. When ready to serve, reheat the mixture gently.
  19. Stir in the whole crawfish tails and chopped parsley.
  20. Cover and simmer for 3 minutes just to heat the tails through.
  21. Serve hot over steamed white rice.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 854.7kcal
% Daily Value *
Total Fat 24.4g38%
Saturated Fat 6.1g31%
Cholesterol 305.2mg102%
Sodium 335.8mg14%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 140.4g281%

* 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, gravy, louisiana, spicy, comfort-food, rice, shrimp, creole, dinner, traditional, homemade, stock, peppers, onions, celery, garlic
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