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Creamy Crawfish Etouffee Recipe

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★★★★★

4.5 from 84 reviews

This Creamy Crawfish Etouffee is a rich and flavorful Louisiana-style dish featuring tender crawfish tails simmered in a buttery, golden roux-based sauce with the classic Cajun trinity of celery, bell pepper, and onion, perfectly seasoned with Slap Ya Mama and Old Bay spices, finished with cream and lemon juice, and served over fluffy parboiled rice. It offers a comforting, creamy seafood experience that’s both traditional and indulgent.

Ingredients

Scale

Etouffee Base

  • 1 stick unsalted butter
  • 1/2 cup all-purpose flour
  • 1 cup celery, diced
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 teaspoon Slap Ya Mama Cajun seasoning
  • 2 teaspoons Old Bay seafood seasoning
  • 1 tablespoon garlic, minced
  • 4 cups crawfish stock (or chicken broth or water)

Seafood and Finishing

  • 2 pounds crawfish tail meat
  • 1 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley, for garnish

Serving

  • 6 cups parboiled rice
  • Garlic bread, for serving

Instructions

  1. Make the Roux: In a heavy-bottomed saucepan or iron skillet, melt the unsalted butter over medium-high heat. Whisk in the flour continuously to form a roux, cooking until it changes to a light golden brown color. This forms the flavorful base of the etouffee.
  2. Sauté the Trinity: Add the diced celery, bell pepper, and onion to the roux. Sauté until the vegetables become tender and aromatic, which will take several minutes, stirring occasionally to prevent burning.
  3. Add Spices and Garlic: Mix in the Slap Ya Mama Cajun seasoning, Old Bay seafood seasoning, and minced garlic. Continue to sauté for about 30 seconds to release the aromas of the spices and garlic into the dish.
  4. Incorporate the Broth: Gradually add the crawfish stock (or chicken broth or water) a little at a time, stirring constantly to combine with the roux and vegetables, forming a thickened gravy. Ensure the mixture is smooth without lumps.
  5. Add Crawfish and Cream: Stir in the crawfish tail meat followed by the heavy cream and fresh lemon juice. Mix well to combine all the ingredients thoroughly.
  6. Simmer: Reduce the heat to low and let the etouffee simmer gently for about 20 minutes. This allows the flavors to meld and the sauce to thicken further.
  7. Serve: Spoon the creamy crawfish etouffee over hot cooked parboiled rice. Garnish with fresh parsley and serve alongside garlic bread for a complete, hearty meal.

Notes

  • You can substitute crawfish stock with chicken broth or even water if unavailable, but crawfish stock adds the best flavor.
  • Be patient when making the roux; stirring continuously prevents burning and creates depth of flavor through the golden brown color.
  • Adjust the seasoning to your taste, adding more Cajun seasoning or hot sauce if you prefer a spicier etouffee.
  • Parboiling the rice prior to serving ensures it remains fluffy and doesn’t get soggy when topped with the moist etouffee sauce.
  • Leftovers keep well refrigerated for 2-3 days and reheat gently on the stovetop or microwave.

Keywords: crawfish etouffee, creamy crawfish recipe, Cajun seafood stew, Louisiana cuisine, creole cooking, crawfish tail meat, Cajun seasoning

Find it online: https://todayquickmeals.com/creamy-crawfish-etouffee-recipe/