Authentic Crawfish Étouffée Recipe: A Taste
Savor the best crawfish étouffée recipe! Dive into this easy, flavorful Cajun dish perfect for weeknight dinners and special occasions.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at seafood-portal.com.
Cooking tools:
- Kitchen scale
- Measuring cup
- Measuring spoon
- Dutch oven
- Saucepan
- Pot
- Stove
- Wooden spoon
- Whisk
- Chef's knife
- Cutting board
- Mixing bowl
- Ladle
- Serving bowl
- Plate
- Airtight container
- Refrigerator
Ingredients
- ½ cup (120ml) vegetable oil
- ½ cup (60g) all-purpose flour
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 1 medium celery stalk, diced
- 4 cloves garlic, minced
- 1 teaspoon cayenne pepper (adjust to taste)
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup (120ml) chicken or seafood stock
- 1 pound (450g) crawfish tails, cleaned
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
- Cooked white rice (4 cups, or approximately 240g uncooked)
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