How to Make Crawfish Étouffée | Louisiana Crawfish Étouffée

crawfish

🥗Healthier: shrimp

💰Cheaper: crab

Shrimp is a common substitute that offers a similar flavor profile.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

cajun seasoning

🥗Healthier: homemade spice blend

💰Cheaper: creole seasoning

Homemade blends can control sodium and spice levels.

green onions

🥗Healthier: chives

💰Cheaper: regular onions

Chives provide a similar flavor with fewer calories.

Dice two stalks of celery.

Dice half of a green bell pepper.

Dice half of a yellow onion.

Chop three stalks of green onion.

Mince five cloves of garlic.

In a Dutch oven, melt two sticks of unsalted butter.

Add one cup of flour and continuously stir until it reaches a caramel color.

Lower the heat and add the diced celery, bell pepper, yellow onion, and minced garlic; mix well.

Add six cups of seafood stock and one tablespoon of tomato paste.

Add 2 to 3 tablespoons of hot sauce and season to taste with Cajun seasoning, garlic powder, onion powder, cayenne pepper, and black pepper.

Add two bay leaves and half a cup of shrimp and crab boil; let it simmer on medium heat for 15 minutes.

Add crawfish tails and allow to simmer for another 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens