Crawfish Étouffée is made with a blonde roux, giving it a light color and subtle flavor.
Yields: 4-6 Servings
- ½ cup salted butter
- ⅓ cup all-purpose flour
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 medium green bell pepper, chopped
- 5 cloves garlic, minced
- 1 (14-ounce) can low-sodium chicken broth
- 2 teaspoons Cajun seasoning
- ½ teaspoon ground red pepper
- 2 pounds cooked crawfish tails, drained and unrinsed
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh chives
- Hot cooked rice, to serve
- In a large Dutch oven, melt butter over medium-high heat. Stir in flour; cook, stirring constantly, until a caramel-colored roux forms, 10 to 12 minutes. Add onion, celery, bell pepper, and garlic; cook until vegetables are tender, about 5 minutes. Add broth, Cajun seasoning, and red pepper; cook, stirring constantly, until mixture is thick and bubbly, about 5 minutes.
- Stir in crawfish; cook until heated through, about 5 minutes. Remove from heat, and stir in parsley and chives. Serve over hot cooked rice.
Find more great recipes like this one in Taste of the South’s March/April 2017 issue!