Franks Place Crawfish Etouffee

Dive into the heart of Louisiana with Frank's Place Crawfish Étouffée, a rich and flavorful dish that’s brimming with Creole flair. This recipe features tender, succulent crawfish tails simmered in a luscious roux-based sauce infused with the holy trinity of Cajun cuisine—onions, bell peppers, and celery—along with aromatic garlic and a medley of bold seasonings like paprika, thyme, and Cajun spice. A touch of cayenne adds optional heat, while fresh herbs and green onions brighten every bite. Served over fluffy white rice, this étouffée offers a comforting and authentic taste of Southern tradition. Perfect for a crowd-pleasing dinner or Mardi Gras celebration, this dish promises a symphony of flavors in every mouthful.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 tablespoons unsalted butter
• 0.25 cup all-purpose flour
• 1 medium yellow onion, finely diced
• 1 medium green bell pepper, finely diced
• 2 stalks celery, finely diced
• 4 cloves garlic, minced
• 2 teaspoons cajun or creole seasoning
• 1 teaspoon paprika
• 0.5 teaspoon dried thyme
• 0.25 teaspoon cayenne pepper (optional, for extra heat)
• 2 cups chicken or seafood stock
• 1 tablespoon tomato paste
• 1 pound crawfish tails (cooked and peeled)
• 3 green onions, thinly sliced (plus extra for garnish)
• 2 tablespoons fresh parsley, chopped (plus extra for garnish)
• None to taste salt
• None to taste black pepper
• 4 cups cooked white rice, for serving

Directions

Step 1

In a large skillet or heavy-bottomed pan, melt the butter over medium heat.

Step 2

Once the butter has melted, whisk in the flour to create a roux. Cook the roux, stirring constantly, until it turns a light golden brown color, about 5-7 minutes.

Step 3

Add the diced onion, bell pepper, and celery to the roux. Cook for 5-6 minutes until the vegetables soften, stirring frequently.

Step 4

Stir in the minced garlic and cook for 1-2 minutes, until fragrant.

Step 5

Add the Cajun seasoning, paprika, dried thyme, and cayenne pepper (if using). Stir to coat the vegetables and let the spices toast for 30 seconds.

Step 6

Gradually whisk in the chicken or seafood stock and add the tomato paste. Stir until the mixture is smooth and starts to thicken.

Step 7

Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally.

Step 8

Add the crawfish tails to the sauce and cook for 5-7 minutes until heated through.

Step 9

Stir in the green onions and parsley, reserving some for garnish. Season with salt and black pepper to taste.

Step 10

Serve the crawfish étouffée over a bed of hot cooked white rice. Garnish with additional green onions and parsley, if desired.

Nutrition Facts

Serving size	(2369.1g)

Amount per serving	% Daily Value*
Calories	2394.7

Total Fat 82.2g	0%
Saturated Fat 43.9g	0%
Polyunsaturated Fat g
Cholesterol 799.7mg	0%
Sodium 2403.9mg	0%
Total Carbohydrate 304.4g	0%
Dietary Fiber 15.0g	0%
Total Sugars 15.8g
Protein 110.5g	0%

Vitamin D 0IU	0%
Calcium 519.0mg	0%
Iron 22.2mg	0%
Potassium 2704.3mg	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: 30.8%

Protein: 18.4%

Carbs: 50.7%