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louisiana-crawfish-etouffee-recipe

Louisiana Crawfish Etouffee

A classic Louisiana dish with crawfish smothered in a rich, flavorful sauce.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Louisiana
Servings: 4 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • 1 lb crawfish tails peeled and deveined
  • ½ cup butter
  • ½ cup all-purpose flour
  • 1 cup onion chopped
  • ½ cup celery chopped
  • ½ cup green bell pepper chopped
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • 2 tablespoon parsley chopped
  • 4 cups cooked white rice

Instructions 

  1. Melt butter in a large skillet over medium heat.
  2. Add flour and stir constantly to make a roux, cooking until it turns a light brown color.
  3. Add onions, celery, and bell pepper. Cook until vegetables are tender.
  4. Stir in garlic and cook for another minute.
  5. Gradually add chicken broth, stirring constantly until the mixture thickens.
  6. Add salt, black pepper, and cayenne pepper. Simmer for 10 minutes.
  7. Add crawfish tails and cook until heated through, about 5 minutes.
  8. Stir in parsley and serve over cooked white rice.

Nutritional Value

Calories: 450kcal | Carbohydrates: 45g | Protein: 25g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 150mg | Sodium: 800mg | Potassium: 400mg | Fiber: 3g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 4mg

Keywords

Crawfish, Etouffee
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