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crawfish Étouffée

Crawfish Étouffée

Crawfish étouffée is an easy one-pot Cajun and Creole dinner made with a simple roux, veggies, and fresh seafood. The word étouffée is French for “smothered,” which makes sense here. This brothy dish features crawfish and vegetables completely covered in a savory butter-and-flour-based gravy. Pro tip: Serve this over white rice to soak up all that flavor.


 -1 pound crawfish tails

- 2 tablespoons olive oil

- 1 onion, chopped

- 1 green bell pepper, chopped

- 2 cloves garlic, minced

- 1 stalk celery, chopped

- 1/4 cup all-purpose flour

- 1 cup chicken or vegetable broth

- 1/2 cup water

- 1/4 teaspoon cayenne pepper

- 1/4 teaspoon paprika

- 1/4 teaspoon dried thyme

- 1/4 teaspoon dried oregano

- Salt and pepper to taste

- Cooked white rice, for serving

- Fresh chopped parsley, for garnish


1. Heat olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, garlic, and celery and cook for about 5 minutes, until the vegetables are softened.


2. Add the crawfish tails to the skillet and cook for an additional 3-4 minutes, until they are heated through.


3. Sprinkle the flour over the crawfish and vegetables, stirring to combine. Cook for 2-3 minutes, until the flour is lightly browned.


4. Slowly pour in the chicken or vegetable broth and water, stirring constantly to prevent lumps from forming. The mixture should thicken as it cooks.


5. Add the cayenne pepper, paprika, dried thyme, and dried oregano to the skillet. Stir to combine and let the mixture simmer for 10-15 minutes, until it has reached your desired consistency.


6. Season with salt and pepper to taste.


7. To serve, spoon the crawfish étouffée over a bed of cooked white rice. Garnish with fresh chopped parsley and serve hot.


Enjoy your delicious Crawfish Étouffée, using just a few simple ingredients!

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