Crayfish Etouffee

Dive into the rich, bold flavors of the South with this classic Crayfish Étouffée, a hearty and flavorful Creole dish that celebrates the essence of Louisiana cuisine. This recipe begins with a golden roux, which pairs perfectly with the "holy trinity" of Louisiana cooking—onion, bell pepper, and celery—creating a deeply savory base. Seasoned with a harmonious blend of cayenne, paprika, thyme, and oregano, the dish is brought to life with succulent crayfish tails in a luscious tomato-infused gravy. Serve it generously over a bed of fluffy white rice, and garnish with fresh parsley and scallions for a vibrant, restaurant-quality presentation. Perfect for weeknight dinners or as the centerpiece of a festive gathering, this Crayfish Étouffée is a must-try for anyone craving authentic Southern comfort food. Keywords: Crayfish Étouffée, Louisiana cuisine, Creole recipe, Southern comfort food, crayfish tails, rice and gravy, easy Creole dishes.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 6 tablespoons unsalted butter
• 0.25 cup all-purpose flour
• 1 medium yellow onion, finely chopped
• 1 medium green bell pepper, finely chopped
• 2 stalks celery, finely chopped
• 4 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 2 tablespoons tomato paste
• 0.5 teaspoon cayenne pepper
• 1 teaspoon paprika
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried oregano
• 1 bay leaf
• 1 pound crayfish tails (peeled and deveined, cooked or raw)
• 1 teaspoon hot sauce (e.g., Tabasco)
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (plus extra for garnish)
• 2 scallions, thinly sliced
• 4 cups cooked white rice

Directions

Step 1

In a large skillet or Dutch oven, melt the butter over medium heat.

Step 2

Add the flour and whisk constantly to create a roux. Continue cooking, whisking frequently, until the roux is a light golden brown color (about 5-7 minutes).

Step 3

Add the chopped onion, green bell pepper, and celery to the roux. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are softened.

Step 4

Stir in the garlic and cook for 1 minute, until fragrant.

Step 5

Gradually pour in the chicken broth, whisking to combine with the roux. Add the tomato paste, cayenne pepper, paprika, thyme, oregano, and the bay leaf. Stir well to incorporate.

Step 6

Reduce the heat to low and simmer the mixture for 15 minutes, stirring occasionally, until it thickens.

Step 7

Add the crayfish tails to the pot and gently stir to coat them in the sauce. Simmer for another 5-7 minutes if the crayfish are pre-cooked, or 10-12 minutes if raw, until the crayfish is fully cooked and tender.

Step 8

Stir in the hot sauce, salt, black pepper, parsley, and scallions. Adjust seasoning to taste.

Step 9

Remove the bay leaf and discard.

Step 10

Serve the crayfish étouffée hot over cooked white rice. Garnish with additional parsley and scallions, if desired.

Nutrition Facts

Serving size	(2102.9g)

Amount per serving	% Daily Value*
Calories	2118.1

Total Fat 82.0g	0%
Saturated Fat 43.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 719.6mg	0%
Sodium 3539.2mg	0%
Total Carbohydrate 241.5g	0%
Dietary Fiber 13.1g	0%
Total Sugars 16.8g
Protein 111.6g	0%

Vitamin D 0IU	0%
Calcium 405.1mg	0%
Iron 15.7mg	0%
Potassium 2566.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.3%

Protein: 20.8%

Carbs: 44.9%