Cajun Crawfish Etouffee
Authentic Cajun Crawfish Étouffée made with crawfish tails, shrimp, fresh vegetables, and a rich, spicy roux. This classic Louisiana dish is flavorful, hearty, and perfect served over steamed rice.
6 Servings
Ingredients
- ⅓ cup vegetable oil
- ¼ cup all-purpose flour
- 1 small green bell pepper diced
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 stalks celery diced
- 2 medium fresh tomatoes chopped
- 2 tablespoons Louisiana-style hot sauce
- ⅓ teaspoon ground cayenne pepper optional, for added heat
- 2 tablespoons seafood seasoning
- ½ teaspoon ground black pepper
- 1 cup fish stock
- 1 pound crawfish tails peeled
- 1 pound medium shrimp peeled and deveined
Instructions
Prepare the Roux
- In a heavy-bottomed skillet, heat the vegetable oil over medium heat. Gradually add the flour while stirring continuously with a flat-edged utensil (such as a wooden spatula or fork). Continue to stir the mixture constantly for approximately 15-20 minutes, or until the roux achieves a medium to dark brown color, resembling the shade of peanut butter. If the roux becomes scorched or burnt, it is necessary to discard and start again to ensure proper flavor.
Sauté the Vegetables
- Once the roux is properly developed, add the diced onions, minced garlic, diced celery, and bell pepper to the skillet. Sauté the vegetables for approximately 5 minutes or until they are softened and fragrant.
Incorporate Tomatoes and Stock
- Stir in the chopped tomatoes and gradually pour in the fish stock. Add the seafood seasoning and ground black pepper. Reduce the heat to low and allow the mixture to simmer gently for approximately 20 minutes, stirring occasionally to prevent sticking.
Add the Crawfish and Shrimp
- Season the sauce with Louisiana-style hot sauce and cayenne pepper, according to your preference for heat. Gently fold in the crawfish tails and shrimp. Cook for approximately 10 minutes, or until the shrimp turn pink and are fully opaque.
Serve
- Remove from heat and serve the étouffée over freshly steamed white rice. Garnish with additional hot sauce or chopped green onions if desired.
Notes
To adapt this Cajun Crawfish Étouffée recipe for a gluten-free diet, substitute the all-purpose flour in the roux with a gluten-free all-purpose flour blend that includes xanthan gum or another binder. Additionally, confirm that your seafood seasoning, hot sauce, and fish stock are certified gluten-free, as some brands may contain gluten-based additives or thickeners.