Quick Weeknight Crawfish Etouffee
A simplified version using a pre-made blonde roux to save time without sacrificing flavor.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 pound Crawfish tails (peeled and deveined)
- 1/2 cup Unsalted butter
- 1/4 cup Pre-made blonde roux (jarred)
- 1 medium Yellow onion, finely diced
- 1 large Green bell pepper, diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic, minced
- 2 cups Seafood stock
- 1 tablespoon Cajun seasoning
- 1 teaspoon Worcestershire sauce
- 1/2 cup Green onions, sliced
- 4 cups Cooked white rice
Instructions
- 1
Melt the butter in a large heavy skillet or dutch oven over medium heat.
- 2
Add the diced onion, bell pepper, and celery (the Holy Trinity) and sauté until softened, about 5-7 minutes.
- 3
Stir in the minced garlic and the pre-made blonde roux, mixing thoroughly until the vegetables are well coated.
- 4
Slowly whisk in the seafood stock, ensuring there are no lumps from the roux, and bring to a gentle simmer.
- 5
Add the Cajun seasoning and Worcestershire sauce, then reduce heat to low and simmer for 10 minutes to thicken.
- 6
Gently fold in the crawfish tails and simmer for an additional 5 minutes until the crawfish are heated through.
- 7
Stir in the sliced green onions and taste for seasoning, adding salt or extra spice if desired.
- 8
Serve the etouffee immediately over mounds of warm white rice.
Ratings & Reviews
No ratings yet
