Crawfish Étouffée, full of tender seafood bites smothered in a spicy Cajun tomato based sauce and served over rice, is Southern comfort food at it's best! This New Orleans classic can easily be made at home with this quick and easy recipe. I love to make a big batch and freeze it for when I crave spicy cajun food!
Servings 4 servings
- 3 tablespoons butter
- 1 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup chopped celery
- 1 tablespoon Cajun Spice Seasoning
- 2 tablespoons all-purpose flour
- 1/2 cup diced tomatoes
- 2 cups chicken stock
- 1/2 teaspoon Worcestershire sauce
- 1 dash hot sauce Tobasco
- 12 ounces cooked crawfish or substitute with langostino
- 1/2 teaspoon salt
- 1/4 cup sliced green onions
- 1 bay leaf
- cooked medium or long grain white rice for serving
Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Add cajun seasoning and stir to combine.
Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk chicken broth into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce.
Stir crawfish (or langostino) into etouffee sauce. Season with salt to taste.
Serve over rice and garnish with green onions.
Calories: 175kcal | Carbohydrates: 14g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 572mg | Potassium: 387mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1345IU | Vitamin C: 22.5mg | Calcium: 43mg | Iron: 1.4mg