Crawfish Etouffee at Home

Heat a good sized pan over medium heat.

Melt 4 tablespoons of butter in the pan.

Add 4 tablespoons of flour to the melted butter and stir to form a roux.

Cook the roux, stirring constantly, until it reaches a dark copper color, which can take 10 to 20 minutes.

Add equal parts of chopped onion, green bell pepper, and chopped celery to the roux and stir.

Simmer the mixture for about 5 minutes to soften the vegetables.

Stir in minced garlic, 1 tablespoon of cajun seasoning, 1 teaspoon of cayenne pepper, and salt and pepper to taste.

Let the mixture bloom for about a minute.

Add 2 cups of seafood stock to the mixture and stir.

Simmer for at least 20 minutes to develop flavor, covering if desired.

Taste and adjust seasoning with salt, pepper, and hot sauce as needed.

Add 1 pound of cooked crawfish to the mixture and stir to warm through.

Equipment Needed

Spice Level: