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Crawfish Etouffee

Crawfish Etouffee recipe image
This authentic Crawfish Etouffee is a comforting Cajun staple that brings the bold flavors of Louisiana to your dinner table. The dish features tender crawfish tails simmered in a rich, aromatic gravy made with the "holy trinity" of onions, celery, and garlic. The sauce is thickened with cornstarch and enriched with crawfish fat, creating a deep, savory profile that clings perfectly to every bite. Fresh parsley adds a bright, herbaceous finish. It is an ideal dish for cozy family dinners or potlucks, offering a satisfying and hearty meal that feels both rustic and refined. Serve it hot over a bowl of fluffy white rice for the best experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 509.1
Dietary: Gluten-free
Description
This authentic Crawfish Etouffee is a comforting Cajun staple that brings the bold flavors of Louisiana to your dinner table. The dish features tender crawfish tails simmered in a rich, aromatic gravy made with the "holy trinity" of onions, celery, and garlic. The sauce is thickened with cornstarch and enriched with crawfish fat, creating a deep, savory profile that clings perfectly to every bite. Fresh parsley adds a bright, herbaceous finish. It is an ideal dish for cozy family dinners or potlucks, offering a satisfying and hearty meal that feels both rustic and refined. Serve it hot over a bowl of fluffy white rice for the best experience.
Ingredients
  • 2 lbs Crawfish tails
  • 1/4 cups Oil
  • 1 cups Chopped onions
  • 2 tablespoons Crawfish fat (or more)
  • 2 teaspoons Cornstarch
  • 1/4 cups Parsley, chopped
  • 1/4 lbs Oleo
  • 1/2 cups Chopped celery
  • 4 cloves Garlic, chopped fine
  • 2 cups Cold water
Directions
  1. 1
    Season the crawfish tails generously with salt, red pepper, and black pepper, then set aside.
  2. 2
    In a large skillet or Dutch oven, melt the oleo over medium heat.
  3. 3
    Add the chopped onions, celery, and garlic to the melted oleo and saut&# 195;© until softened and translucent, about 5 minutes.
  4. 4
    Stir in the crawfish fat and seasonings, mixing well to combine the aromatics.
  5. 5
    Add the seasoned crawfish tails and 1 1/2 cups of cold water to the skillet.
  6. 6
    Bring the mixture to a boil, then reduce the heat to low to let it simmer gently for 30 minutes, stirring occasionally.
  7. 7
    In a small bowl, dissolve the cornstarch in the remaining 1/2 cup of cold water until smooth.
  8. 8
    Pour the cornstarch mixture into the skillet, stirring constantly to thicken the gravy.
  9. 9
    Stir in the chopped parsley and green onion tops.
  10. 10
    Continue to cook for an additional 10 minutes, stirring frequently, until the sauce is thick and glossy.
  11. 11
    Serve hot over steamed white rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 509.1kcal
% Daily Value *
Total Fat 24.5g38%
Saturated Fat 4.6g23%
Cholesterol 117.2mg40%
Sodium 143.3mg6%
Total Carbohydrate 11.1g4%
Dietary Fiber 1.8g8%
Sugars 3.6g
Protein 55.2g111%

* 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, louisiana, seafood, gravy, rice, comfort food, onions, celery, garlic, parsley, cornstarch, simmer, dinner, main course, spicy, herbs, traditional, home cooking
Read it online: https://www.chefs-mate.com/recipe/crawfish-etouffee/