Acadia Cooks: Crawfish Étouffée

Recipe for Crawfish Etouffee

A classic dish in Cajun culture, crawfish étouffée is the perfect way to wind down crawfish season or entertain a large group without getting the boiling equipment out. And, as long as you have the time to let it cook properly, it’s a fairly easy dish that’s sure to impress.

At Acadia Crawfish, we love this classic crawfish étouffée recipe for how quickly it all comes together. With a little bit of love (and a Cajun’s best friend: The Cajun Trinity), you’ll have an étouffée that’ll give you a nod of approval from even the most old-school grandmére. It’s a dish that’s served at a lot of family gatherings in South Louisiana, and typically makes an appearance towards the end of the season or after a boil, as it’s a great way to use up any leftover crawfish. If you don’t have leftovers, don’t worry; our packages of tails are fully seasoned and packed with flavor that perfectly complement the rest of the ingredients.

Shopping List:

  • ½ stick of unsalted butter (¼ cup)
  • ¼ cup all-purpose flour
  • 1 small white onion, chopped (approx. 1 cup)
  • ½ cup green bell pepper, chopped
  • ¼ cup celery hearts, chopped
  • 2tsp. minced garlic
  • 2 cups chicken stock/broth (can substitute seafood stock)
  • 1tsp kosher salt
  • Freshly cracked black pepper, to taste
  • ½tsp Cajun Bayou Blends seasoning
  • 1lb. Acadia Crawfish crawfish tails
  • 1tbsp. chopped fresh parsley, plus extra for garnish
  • ¼ cup sliced green onion, plus extra for garnish
  • Medium-Grain White Rice, for serving

Directions:

  1. Chop the onion, green bell pepper and celery (The Cajun Trinity); parsley and green onions; then mince garlic. Set aside.
  2. Make a roux by melting butter in a large skillet over medium heat and stirring in the flour; cook and stir constantly (this is important otherwise your flour might burn) until caramel colored (about 4-5 minutes).
  3. Add the onion, bell pepper and celery; cook until soft but not translucent (about 3-4 minutes). Then, add the garlic and cook until fragrant (about 1 minute).
  4. Slowly stir in the stock or broth until fully incorporated. Add salt, pepper and Cajun Bayou Blends seasoning.
  5. Bring mixture to a boil; reduce heat to a medium-low simmer, cover and simmer for 15 minutes, stirring occasionally.
  6. Add the crawfish tails, cook and stir until crawfish is heated through; stir in parsley and green onion, reserving a bit for garnish.
  7. Serve immediately over freshly cooked rice.