For a richer flavor, consider using seafood stock instead of vegetable broth. Be careful not to burn the roux, as this will impart a bitter taste to the étouffée. Serve hot over steamed white rice, with a side of crusty bread for soaking up the delicious sauce.
Crawfish Étouffée Like Maw-Maw Used to Make
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS162
Transport yourself to the heart of Louisiana with this rich and deeply flavorful Crawfish Étouffée. Featuring tender crawfish simmered in a luscious, homemade roux-based sauce, this dish is a true celebration of Cajun cuisine. Serve over steaming rice for a comforting and unforgettable meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol242 mg
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Fiber2 g
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Protein18 g
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Saturated Fat29 g
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Sodium421 mg
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Sugar3 g
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Fat48 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a heavy-bottomed stockpot or Dutch oven, melt butter over medium heat until it begins to bubble. (2 minutes)
02
Step
5 mins
Gradually whisk in flour to form a smooth roux, ensuring no lumps remain. Cook, stirring constantly, for 5 minutes. The roux should be pale and not browned.
03
Step
13 mins
Add minced onions and diced bell pepper to the roux. Sauté for 10 minutes, or until the onions become translucent and softened. Add minced garlic and sauté for an additional 3 minutes, until fragrant.
04
Step
2 mins
Gently stir in crawfish tails. Slowly pour in vegetable broth, stirring to combine and create a sauce that is slightly thicker than soup consistency. Season with cumin, Worcestershire sauce, hot sauce, salt, and pepper to taste.
05
Step
10 mins
Reduce heat to low, cover, and simmer for 10 minutes, allowing the flavors to meld together beautifully. Adjust seasoning as needed before serving.
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Please Rate
Otis Ohara
Jun 18, 2025I found the cumin a little overpowering, so I used a bit less next time and it was perfect for my taste.
Palma Cummings
Feb 2, 2025This was so good! My family loved it and it was surprisingly easy to make.
Sylvan Gusikowski
Dec 24, 2024The roux was a little tricky for me, but once I got the hang of it, the rest was a breeze. Delicious!
Cara Kris
Aug 13, 2024So authentic and flavorful. Tastes just like what I had in New Orleans!
Jerel Stehr
May 27, 2024Definitely a new favorite in our house. The flavors are incredible!
Lyric Spinka
May 8, 2024My first time making étouffée and it turned out amazing. Thank you for the recipe!
Abbie Rolfson
May 3, 2024I used shrimp instead of crawfish and it was still fantastic!
Jessy Wisoky
Feb 18, 2024I added a pinch of cayenne pepper for a little extra heat. It was perfect!