Emeril Lagasse's Crawfish Etouffee

Dive into the bold flavors of the South with Emeril Lagasse's Crawfish Étouffée, a classic Cajun dish that captures the essence of Louisiana cuisine. This recipe features succulent crawfish tails simmered in a rich, velvety roux infused with aromatic veggies like onion, celery, and bell pepper, along with a medley of Creole spices for a zesty kick. The addition of chicken stock, diced tomatoes, and a touch of hot sauce creates a luscious, savory base that pairs perfectly with fluffy white rice. With its deep golden roux and vibrant layers of flavor, this étouffée is the ultimate comfort food for seafood lovers, ready to bring a taste of Louisiana to your table in 60 minutes. Garnished with fresh green onions and parsley, it’s as beautiful as it is mouthwatering—perfect for family dinners or an impressive weekend feast.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 tablespoons unsalted butter
• 1.5 cups all-purpose flour
• 1 large yellow onion, finely chopped
• 1 medium green bell pepper, finely chopped
• 2 stalks celery, finely chopped
• 4 cloves garlic, minced
• 0.5 teaspoons cayenne pepper
• 1 teaspoon paprika
• 0.5 teaspoons dried thyme
• 0.5 teaspoons dried oregano
• 1 teaspoon salt
• 0.5 teaspoons freshly ground black pepper
• 4 cups chicken stock
• 1 cup canned diced tomatoes, drained
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1.5 pounds crawfish tails (peeled and deveined, fresh or frozen)
• 0.5 cup green onions, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 4 cups cooked white rice

Directions

Step 1

In a large, heavy-bottomed skillet or Dutch oven, melt the butter over medium heat. Gradually stir in the flour to make a roux. Cook, stirring constantly, until it turns a deep golden brown, about 10 to 15 minutes.

Step 2

Add the chopped onions, bell pepper, celery, and garlic to the skillet. Stir well and cook until the vegetables are softened, about 5 to 7 minutes.

Step 3

Stir in the cayenne pepper, paprika, thyme, oregano, salt, and black pepper. Cook for an additional 2 minutes to toast the spices.

Step 4

Gradually whisk in the chicken stock, making sure there are no lumps in the roux. Add the diced tomatoes, Worcestershire sauce, and hot sauce. Reduce the heat to low and let the mixture simmer for 20 minutes, stirring occasionally.

Step 5

Add the crawfish tails to the sauce and cook for an additional 10 minutes, or until the crawfish are heated through. Stir in the green onions and parsley, then remove from heat.

Step 6

Serve the crawfish étouffée over cooked white rice, garnished with additional chopped parsley if desired.

Nutrition Facts

Serving size	(3730.4g)

Amount per serving	% Daily Value*
Calories	3241.5

Total Fat 99.6g	0%
Saturated Fat 44.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1191.7mg	0%
Sodium 5715.2mg	0%
Total Carbohydrate 373.2g	0%
Dietary Fiber 20.9g	0%
Total Sugars 27.0g
Protein 209.3g	0%

Vitamin D 0IU	0%
Calcium 766.3mg	0%
Iron 37.9mg	0%
Potassium 3711.3mg	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: 27.8%

Protein: 25.9%

Carbs: 46.3%