Crawfish Étouffée
Ingredients (6 servings)
- 1 Small Bell Pepper, Diced
- 1/3 Cup Olive Oil
- 4 Tablespoons of Butter
- 1/4 Cup Flour
- 1 Medium Onion, Chopped
- 2 Cloves Garlic, Minced
- 1 Can of Tomatoes
- 1/4 Cup of Beer
- Sprinkle of Cajun Spice
- 1/2 Teaspoon Basil
- 1/4 Teaspoon Thyme
- 1 Bay Leaf
- Nutmeg To Taste
- Freshly Ground Black Pepper
- 1 lb of crayfish tails
Follow the steps in our recipe to enjoy an unforgettable crawfish étouffée
Crawfish Étouffée Recipe
Preparation Time
15 min
Cooking Time
50 min
Level
Easy
Servings
6
Calories
250 kcal
Allergens, Diabetic, Gluten Information
Flour & Beer
How to make “Crawfish Étouffée” step by step
STEP1: Prepare the roux: Heat oil in a heavy skillet until hot. Gradually stir in the flour and stir constantly until the mixture turns brown. Be very careful as you don’t want to burn the roux.
STEP2: Sauté the onions, garlic, celery, and bell pepper in the roux for five minutes.
STEP3: Add the tomatoes, stock, basil, thyme, and bay leaf. Bring to a boil, stirring constantly. Reduce the heat and simmer for fifteen minutes or until it thickens to a sauce.
STEP4: Add the crayfish and simmer for an additional five minutes or until the crayfish are cooked. Remove the bay leaf and serve.
STEP5: For the inexperienced, making the roux can be tricky … be sure to stir the roux constantly or it will burn. “You can’t stir the roux too much” Cook the roux until it turns brown or darker.
STEP6: Serve over cooked rice.
