Crawfish Étouffée Recipe

Crawfish Étouffée Recipe
Staff Writer
Crawfish Étouffée Recipe

Russ Crandall

Crawfish Étouffée Recipe

Etouffée is a Cajun dish in which a main ingredient (usually shellfish) is smothered in a chunky sauce made of stock, tomatoes, peppers, and onions. Crawfish is the most popular version of étouffée; shrimp is easier to find and equally delicious.

Cajun cuisine comes from Acadian immigrants deported from Canada to Louisiana in the 18th century who brought French culinary techniques to locally available ingredients. Crawfish étouffée is a prime example of a perfect pairing of the two cultures. Serve with white rice.

Given the number of ingredients in this dish, make sure to chop your vegetables and portion out your spices ahead of time.

8
Servings
241
Calories Per Serving
Deliver Ingredients

Ingredients

  • slices of bacon, chopped
  • 1  Teaspoon  paprika
  • 1/2  Teaspoon  cayenne pepper
  • cloves of garlic, minced
  • tomato, chopped
  • 2  Tablespoons  butter
  • onion, finely chopped
  • red or green bell pepper, chopped
  • shallot, minced
  • 1/2  Teaspoon  dried thyme
  • 1/2  Teaspoon  dried oregano
  • bay leaves
  • 1/4  Cup  white rice flour
  • 3  Cups  chicken broth
  • 1/2  Teaspoon  sea salt
  • 1/2  Teaspoon  black pepper
  • 2  Pounds  crawfish or raw shrimp
  • 1/4  Cup  heavy cream
  • 2  Teaspoons  Worcestershire sauce
  • 1  Tablespoon  hot sauce
  • small handful of fresh parsley, chopped

Directions

In a large skillet, sauté the bacon on medium heat until crispy, about 6 minutes. Add the butter, onion, celery, and bell pepper and simmer until slightly softened, about 4 minutes. Add the tomato and shallot and sauté until the tomato softens, another 5 minutes. Add the garlic, paprika, cayenne pepper, thyme, oregano, and bay leaves and sauté until fragrant, about 1 minute.

Stir in the flour and continue to sauté until the flour imparts a toasted smell, about 2 minutes. The mixture will be really dry at this point, and some of the flour may start to stick to the skillet, which is fine. Stir in the broth, salt, and pepper and simmer until the sauce thickens and reduces to the consistency of gravy, about 6 minutes.

If using crawfish tails, gently stir them in and simmer until warmed through, about 2 minutes. If using shrimp, stir them in and simmer until cooked through, gently stirring occasionally, about 3 minutes. You’ll know that the shrimp are fully cooked when they are pink and opaque and start to curl.

Remove the heat and stir in the cream, Worcestershire, hot sauce, and most of the parsley. Taste and add more salt and pepper if needed. Serve with white rice or cauliflower rice and extra hot sauce, scattering the remaining parsley on top right before serving.

Nutritional Facts

Total Fat
8g
11%
Sugar
2g
2%
Saturated Fat
2g
8%
Cholesterol
86mg
29%
Carbohydrate, by difference
15g
12%
Protein
27g
59%
Vitamin A, RAE
55µg
8%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
35mg
4%
Choline, total
76mg
18%
Fiber, total dietary
2g
8%
Folate, total
11µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
34mg
11%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
210mg
30%
Selenium, Se
18µg
33%
Sodium, Na
511mg
34%
Water
159g
6%
Zinc, Zn
2mg
25%

Crawfish Étouffée Shopping Tip

Southern food is a mixture of Native American, Creole, and European influences. Staples of this comfort food include corn (in all its forms), honey, chicken, pork, and seafood, all easily found at any neighborhood grocery store.

Crawfish Étouffée Cooking Tip

Southern and comfort food is often rich and heavy, be sure to include lots of greens and vegetables with these dishes.