Red Beans and Rice Monday who? I cannot even think about red beans with crawfish on my mind! As we leave the Mardi Gras festivities in last week and welcome the month of March, I am ready to pull out my favorite recipes: starting with this easy crawfish etoufee recipe.
What is Crawfish Étouffée?
Basically, crawfish etoufee is smothered crawfish that are poured into a creamy vegetable sauce. Both Cajun and Creole cultures lay claim to this dish with slightly varying versions of how to make it. The Cajun version of crawfish etoufee is to make a brown roux. Meanwhile, staying true to Creole cooking style, a lighter roux (butter and flour cooked in a pot for 5 minutes) is made and tomatoes are added. This recipe leans to the creole side. If you want to be fancy and go cajun, you will brown your roux for an additional 2-3 minutes, omit the tomato, and add cayenne pepper.
How to Make Crawfish Étouffée
When making this easy crawfish etoufee recipe, I like to use freshly boiled crawfish when I can. Sometimes this is not the case. Crawfish season runs from late winter and all through spring. If you are wanting to make this dish out of season that works too. You will just want to grab frozen crawfish tails from the freezer section at your local grocery store. If you do not have any access to crawfish tails or if “mudbugs” aren’t your thing, then shrimp will do.
Just like a really good gumbo, crawfish etoufee is all in the roux. Once the roux is made, add your fresh seasonings and sauté them.
Pro Tip: Alway add the crawfish to the pot last . The crawfish tails are already cooked . Heating them for an extended period of time will cause them to shrivel and be taught to chew. You want the crawfish be plump and juicy.
What Goes With Crawfish Etoufee
Crawfish Etoufee always is served with rice. What rice is up to you. Long grain parboiled rice is a good option. Lately, the family and I have been using basmati as our all purpose rice. Crawfish etoufee really isn’t one of those dishes that you serve with a lot of extras if I had to pinpoint a dish to serve alongside the etoufee I would say some type of corn or maque choux. I also like to serve garlic bread or Red Lobster biscuits out of the box. So delicious. You can also serve my Oven Roasted Ranch Potatoes with the Etoufee.
Easy Crawfish Etoufee Recipe
- 3 tbsp flour
- 4 tbsp of butter, divided
- 1 1/2 cup of half and half
- 1/2 medium onion, chopped
- 1 cup of chopped bell pepper (I like to use a mixture of red, green, and yellow)
- 1 celery stalk, finely chopped
- 1/4 cup of freshly chopped parsley (or 1 tbsp of dried parsley)
- 2 cloves of garlic finely chopped
- 3 tbsp of tomato paste
- 2 cups of water (or seafood stock)
- 1 1/2 tbsp of Cajun Seasoning (I use Tony Chachere's)
- Salt and pepper
- A half of lemon
- 1 pound (16 oz.) peeled crawfish tails
- 1 green onion stalk, sliced for garnishing
- Put flour and butter in pot and cook for 5 minutes.
- Add the onion, pepper, celery, parsley, and garlic. Saute for 2 minutes.
- Pour in half and half and whisk until there are no lumps.
- Add the tomato paste and whisk.
- Add 1 cup of the water or stock and whisk until smooth. Let cook for 2 minutes stirring often.
- Pour in the other cup of the water/stock and stir. If this is the desired consistency you would like, there is no need to add any additional water or stock. If you would like the etoufee to be thinner pour a little more water at a time.
- Add cajun seasoning. Season with salt and pepper to taste.
- Add the crawfish tails into the pot and squeeze the lemon juice on top and stir.
- Allow the crawfish to warm in the pot for about 4-5 minutes, then serve with rice and sprinkle with sliced green onions.
How Make an EASIER Crawfish Etoufee Recipe (Crawfish Etoufee with cream of mushroom soup)
If you are really short on time or don't want to make a roux, you can substitute the roux for cream of mushroom soup. You will take 2 tbsp of butter and saute the onion, pepper, celery, parsley, and garlic. Saute for 2 minutes. Then add 1 can of cream of mushroom soup. Then start with step 4 and continue the recipe as written. You may only need one cup of stock and be easy with pouring the stock in. you do not want to make the etoufee to watery.
Any seafood or chicken can be used in an etoufee. Some of my favorite varietes are shrimp and sausage or crab.
Check Out My Red Beans and Rice with Sausage Video
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 193Total Fat: 14gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 58mgSodium: 990mgCarbohydrates: 12gFiber: 2gSugar: 5gProtein: 6g