Crawfish Étouffée Like Maw-Maw Used to Make

Crawfish Étouffée Like Maw-Maw Used to Make
  • PREP TIME
    20 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    50 mins
  • SERVING
    4 People
  • VIEWS
    162

Transport yourself to the heart of Louisiana with this rich and deeply flavorful Crawfish Étouffée. Featuring tender crawfish simmered in a luscious, homemade roux-based sauce, this dish is a true celebration of Cajun cuisine. Serve over steaming rice for a comforting and unforgettable meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    12 g
  • Cholesterol
    242 mg
  • Fiber
    2 g
  • Protein
    18 g
  • Saturated Fat
    29 g
  • Sodium
    421 mg
  • Sugar
    3 g
  • Fat
    48 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
2 mins

In a heavy-bottomed stockpot or Dutch oven, melt butter over medium heat until it begins to bubble. (2 minutes)

02

Step
5 mins

Gradually whisk in flour to form a smooth roux, ensuring no lumps remain. Cook, stirring constantly, for 5 minutes. The roux should be pale and not browned.

03

Step
13 mins

Add minced onions and diced bell pepper to the roux. Sauté for 10 minutes, or until the onions become translucent and softened. Add minced garlic and sauté for an additional 3 minutes, until fragrant.

04

Step
2 mins

Gently stir in crawfish tails. Slowly pour in vegetable broth, stirring to combine and create a sauce that is slightly thicker than soup consistency. Season with cumin, Worcestershire sauce, hot sauce, salt, and pepper to taste.

05

Step
10 mins

Reduce heat to low, cover, and simmer for 10 minutes, allowing the flavors to meld together beautifully. Adjust seasoning as needed before serving.

For a richer flavor, consider using seafood stock instead of vegetable broth.
Be careful not to burn the roux, as this will impart a bitter taste to the étouffée.
Serve hot over steamed white rice, with a side of crusty bread for soaking up the delicious sauce.

Blake Wintheiser

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 54 Ratings)
Total Reviews: (8)
  • Otis Ohara

    I found the cumin a little overpowering, so I used a bit less next time and it was perfect for my taste.

  • Palma Cummings

    This was so good! My family loved it and it was surprisingly easy to make.

  • Sylvan Gusikowski

    The roux was a little tricky for me, but once I got the hang of it, the rest was a breeze. Delicious!

  • Cara Kris

    So authentic and flavorful. Tastes just like what I had in New Orleans!

  • Jerel Stehr

    Definitely a new favorite in our house. The flavors are incredible!

  • Lyric Spinka

    My first time making étouffée and it turned out amazing. Thank you for the recipe!

  • Abbie Rolfson

    I used shrimp instead of crawfish and it was still fantastic!

  • Jessy Wisoky

    I added a pinch of cayenne pepper for a little extra heat. It was perfect!

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