Crawfish Étouffée Recipe

Crawfish étouffée

Name: Crawfish étouffée
Total time: 55 min
Yield: Serves 4
Ingredients: 75g unsalted butter; 2 tbsp plain flour; 1 onion diced; 1 stick celery diced; 1 green pepper diced; 2 cloves garlic sliced; 4 plum tomatoes diced; 400ml vegetable stock; 2 bay leaves; 300g (look for the Big Prawn Company in supermarkets) peeled crayfish tails; a small bunch flat-leaf parsley chopped; 4 spring onions sliced; a good squeeze of juice lemon; to serve cooked rice; 1 tsp dried oregano; 1 tsp dried thyme; 2 tsp garlic granules; 1 tsp cayenne pepper; 2 tsp paprika; 1 tsp ground black pepper

Published: March 25, 2015 at 3:08 PM

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Serves 4

Easy

Total time: 55 mins

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Étouffée (translation: smothered) is a dish that features in both Cajun and Creole cooking and crawfish (or crayfish) is one of the most popular versions. The roux sauce adds a rich flavour to this delicious dish.

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Alternatives

Complete the dish

Try our crawfish étouffée, then check out more Cajun-style recipes such as our Viet-Cajun fried prawns and Cajun salmon.

Ingredients

Nutrition

75g unsalted butter
2 tbsp plain flour
1 onion

diced
1 stick celery

diced
1 green pepper

diced
2 cloves garlic

sliced
4 plum tomatoes

diced
400ml vegetable stock
2 bay leaves
300g (look for the Big Prawn Company in supermarkets) peeled crayfish tails
a small bunch flat-leaf parsley

chopped
4 spring onions

sliced
a good squeeze of juice lemon
to serve cooked rice

seasoning mix

1 tsp dried oregano
1 tsp dried thyme
2 tsp garlic granules
1 tsp cayenne pepper
2 tsp paprika
1 tsp ground black pepper

Nutrition: per serving

kcal280
fat17.1g
carbs17.6g
fibre4.8g
protein15.2g
salt0.6g

Method

step 1

Mix the seasoning ingredients together.
Melt the butter in a pan, add the flour and cook, stirring for about 5 minutes or until the flour turns a rich golden colour.
Add the onion, celery, pepper and garlic and keep cooking for another 10 minutes until softened.
Add the seasoning, mix and cook for a minute then add the tomatoes, stock and bay leaves.
Simmer for 30 minutes.
step 2

Add the crawfish and parsley and cook until just heated through.
Serve over steamed rice and dress with the spring onions and a squeeze of lemon juice.

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