Crawfish Étouffée

Here’s a flavorful recipe for Crawfish Étouffée that skips the cream but still delivers a rich taste!

Ingredients

  • For the Roux:
    • 1/4 cup vegetable oil
    • 1/4 cup all-purpose flour
  • For the Étouffée:
    • 1 medium onion, diced
    • 1 bell pepper, diced (green or red)
    • 1 celery stalk, diced
    • 3 cloves garlic, minced
    • 1 pound crawfish tails (fresh or thawed)
    • 2 cups vegetable or chicken broth
    • 1 teaspoon Cajun seasoning (or to taste)
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon dried thyme
    • Canned Diced Tomatoes 14 oz.
    • Salt and pepper to taste
    • 2 green onions, sliced (for garnish)
    • Fresh parsley, chopped (for garnish)

Instructions

  1. Make the Roux:
    • In a heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour.
    • Cook the roux, stirring constantly, until it turns a deep brown color (about 15-20 minutes). Be careful not to burn it!
  2. Add Vegetables:
    • Once the roux is ready, add the diced onion, bell pepper, and celery. Sauté for about 5-7 minutes until the vegetables are tender.
    • Stir in the minced garlic and cook for an additional minute.
  3. Add Crawfish and Seasoning:
    • Add the crawfish tails to the pot and mix well.
    • Pour in the broth and stir to combine. Add the Cajun seasoning, smoked paprika, dried thyme, salt, and pepper. Bring to a simmer.
  4. Simmer:
    • Let the mixture simmer for about 15-20 minutes, stirring occasionally, until the flavors meld and the sauce thickens.
  5. Serve:
    • Serve the crawfish étouffée over cooked rice. Garnish with sliced green onions.

Enjoy!

This Crawfish Étouffée is packed with flavor and has a rich, satisfying texture, even without cream! Perfect for a comforting meal.

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