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A classic Louisiana dish featuring tender crawfish tails smothered in a rich, savory roux-based gravy with the 'holy trinity' of Cajun cooking. Served over fluffy white rice, it's a true taste of the bayou.
For 4 servings
Create the Roux
Sauté the Holy Trinity
Build the Étouffée Sauce
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A classic Louisiana dish featuring tender crawfish tails smothered in a rich, savory roux-based gravy with the 'holy trinity' of Cajun cooking. Served over fluffy white rice, it's a true taste of the bayou.
This cajun_creole recipe takes 60 minutes to prepare and yields 4 servings. At 578.63 calories per serving with 29.32g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Simmer and Meld Flavors
Add Crawfish and Finish
Garnish and Serve
Substitute the crawfish with 1 lb of peeled and deveined shrimp. Add them at the very end and cook for just 2-3 minutes until they turn pink and opaque.
For a Creole version, add one 14.5-ounce can of diced tomatoes (drained) along with the seafood stock. This adds a slightly sweeter, tangier profile.
Use 1/2 lb of diced andouille sausage and 1/2 lb of diced chicken thigh. Brown them in the pot before starting the roux, remove, and add them back in with the stock to simmer.
Replace crawfish with 1 lb of mixed mushrooms (like cremini and shiitake) and use a rich vegetable broth instead of seafood stock. Sauté the mushrooms after the holy trinity.
Crawfish are packed with high-quality, lean protein, which is essential for building and repairing muscle tissue, as well as overall body function.
This dish provides important minerals like selenium from crawfish, which acts as a powerful antioxidant, and potassium from the vegetables, which supports heart health.
The 'holy trinity' of onion, bell pepper, and celery is a good source of B vitamins, including B6 and folate, which are crucial for energy metabolism and cell health.
A typical serving of Crawfish Étouffée, without rice, contains approximately 400-500 calories, primarily from the butter-and-flour roux and the crawfish.
While delicious, it's a rich dish due to the butter-based roux. However, it's a great source of protein from the crawfish and contains vitamins from the vegetables. It's best enjoyed in moderation as part of a balanced diet.
Patience and constant stirring. Use a flat-edged wooden spoon to scrape the bottom of the pot continuously over medium-low heat. The goal is an even, nutty brown color without any burnt specks.
Yes, frozen cooked crawfish tails work perfectly. Make sure they are fully thawed and drained of any excess water before adding them to the pot.
The main difference is tomatoes. Traditional Cajun étouffée, like this recipe, relies on a dark roux for its color and flavor. Creole versions are often lighter in color and include tomatoes in the sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock or water to loosen the sauce if it has thickened too much.