Crawfish Étouffée

A Classic New Orleans Dish

Crawfish Étouffée is a beloved Louisiana classic — rich, buttery, and packed with bold Cajun flavor. This smothered crawfish dish is perfect served over steamed white rice.

Ingredients

½ C. flour 

½ C. butter (1 stick)

2 C. onions, diced

1 C. celery, diced

½ C. green bell pepper, diced

1 Tbsp. garlic, minced

Joe’s Stuff seasoning blend, to taste

1 C. chicken stock

crab boil, to taste

1 lbs. crawfish tails

parsley, chopped

green onions, sliced

Instructions

1. Add flour to hot butter to make a dark roux, stirring constantly. Add onions, celery, green bell peppers, garlic, and Joe’s Stuff to roux. Cook until softened, about 10 minutes.

2. Heat stock in another pot. Add stock to roux gradually until blended well. Cook for 20 minutes over medium heat. Adjust flavor. Add crab boil to make it hotter.

3. Add crawfish or any choice of protein and cook for an additional 5 minutes. If desired, sliced green onions and parsley may be added 5 minutes before serving over cooked rice.

Makes 5-6 Servings 

Tips

For extra depth of flavor, add a splash of hot sauce or a squeeze of lemon juice before serving. Leftovers reheat beautifully the next day!