Crawfish Etouffe Recipe

Experience the rich flavors of Louisiana with this authentic Crawfish Etouffee recipe, passed down through generations of a Cajun family! This isn't just a recipe; it's a taste of history, a culinary journey from the bayous to your kitchen. Tender crawfish simmered in a creamy, savory sauce, bursting with the aromatic blend of bell peppers, onions, and Cajun spices. Serve over fluffy rice for a truly unforgettable Cajun feast. Perfect for a family dinner or special occasion.

Prep Time 15 mins
Cook Time 75 mins
Calories 352 kcal
Protein 70g
Rating 4.3 (4 Reviews)
Crawfish Etouffe 22

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Crawfish Etouffe

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How to Make Crawfish Etouffe

  1. Melt butter in a large pot or Dutch oven over medium heat. Add chopped onions and bell pepper; sauté until softened and translucent (about 5-7 minutes).
  2. Stir in chicken broth, water, Cajun seasoning, salt, pepper, and cayenne pepper (if using). Bring to a simmer.
  3. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
  4. Gently stir in the cooked crawfish tails. Continue to simmer uncovered for another 20 minutes, allowing the sauce to thicken slightly.
  5. Stir in the thinly sliced green onions during the last 15 minutes of cooking.
  6. Taste and adjust seasoning as needed.
  7. Serve the Crawfish Etouffee hot over a bed of cooked rice. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

23 g

Sugar

8g

Fat

53g

Carbs

2g