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Cajun crawfish etouffee in a wide bowl, a thick rust-colored stew of crawfish tails ladled over a mound of white rice, garnished with green onions, hot sauce nearby, on a rustic wood table, natural light, shallow depth of field, landscape orientation

Cajun Crawfish Etouffee

A highly developed stew that is roux-based and contains crawfish tails and is served over rice.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 0.5 cup butter
  • 0.5 cup all-purpose flour
  • 1 medium onion diced
  • 1 green bell pepper diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 3 cups seafood stock
  • 2 tsp Cajun seasoning
  • 1 lb crawfish tails peeled
  • 3 green onions sliced
  • cooked white rice for serving
  • hot sauce to taste

Method
 

  1. Melt the butter in a heavy pot, whisk in the flour, and cook over medium heat 8 to 10 minutes until the roux turns peanut-butter brown.
  2. Add the onion, bell pepper, and celery and cook 6 minutes, then stir in the garlic for 1 minute.
  3. Slowly whisk in the stock and Cajun seasoning until smooth, then simmer 12 minutes until thickened.
  4. Stir in the crawfish tails and most of the green onions and simmer gently 5 minutes (don't boil hard).
  5. Taste and adjust seasoning, adding hot sauce to your liking.
  6. Spoon over white rice and garnish with the remaining green onions.

Notes

Stir the roux constantly and keep the heat moderate, a burnt roux can't be saved.