Description
Crawfish Étouffée over Rice is a rich and flavorful dish that combines tender crawfish with a savory roux and is served over fluffy rice.
Ingredients
Scale
- 1 lb crawfish tails
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 4 cloves garlic, minced
- 4 cups seafood stock
- 2 cups cooked white rice
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- In a large pot, melt the butter over medium heat.
- Add the flour and stir continuously to make a roux, cooking until it turns a dark brown color.
- Add the chopped onion, bell pepper, celery, and garlic to the roux, cooking until the vegetables are soft.
- Stir in the crawfish tails and Cajun seasoning, cooking for a few minutes.
- Gradually add the seafood stock, stirring to combine, and bring to a simmer.
- Reduce heat and let it simmer for about 20 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Serve the étouffée over cooked white rice and garnish with chopped green onions.
Notes
- For a spicier version, add diced jalapeños or hot sauce.
- Can substitute crawfish with shrimp if desired.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Crawfish Étouffée, Cajun cuisine, seafood dish, rice dish