Crawfish Etouffee is an authentic Cajun dish you can make in just 30 minutes for a quick and easy weeknight dinner that is remarkably simple boasting plenty of flavor. Steam the rice while making the etouffee to bring the dish together for an efficient process in making dinner. Bring the flavors of Louisiana to your kitchen using authentic Louisiana crawfish with a variety of items you are likely to have in your pantry. I used Bourdeaux’s Frozen Crawfish tails, which are sold in most areas of the country and are Louisiana grown crawfish. This recipe is versatile and shrimp could easily be substituted for the crawfish if that’s what you prefer.
While most Cajun dishes use the holy trinity of onions, celery and green pepper, this recipe focuses on aromatics such as sweet onion, garlic and green onions. The level of spiciness is completely controlled by the amount of creole seasoning you add to the dish, but the dish could also be seasoned with Tabasco sauce.
Crawfish Etouffee
A slightly spicy crawfish gravy smothering steamed rice..
Ingredients
Instructions
- Place crawfish tails in a bowl and season with salt, pepper and paprika. In a large, heavy skillet, melt butter, add crawfish tails and saute three minutes. Add onions and garlic. Cook 10 minutes, stirring frequently. Sprinkle with flour and stir into pan until absorbed. Add water, brandy, green onions, parsley, lemon zest, lemon juice and Tabasco. Simmer 10 minutes.
Nutrition Facts
Calories
301Fat
16 gSat. Fat
10 gCarbs
28 gFiber
2 gNet carbs
26 gSugar
2 gProtein
6 gSodium
923 mgCholesterol
65 mg