Introduction:
Rich, buttery, and packed with bold Cajun flavors, this Classic Crawfish Étouffée is a Louisiana favorite. Tender crawfish tails simmered in a flavorful trinity of onions, celery, and bell peppers, thickened with a buttery roux, and served over rice — it’s comfort in a bowl with a kick.
Ingredients:
2 lb cooked and peeled crawfish tails
2 sticks (1 cup) butter
4 large sweet onions, chopped
6 celery stalks, chopped
2 large green bell peppers, chopped
4 large bay leaves
2 tbsp all-purpose flour
2 tsp salt
1/2 tsp cayenne pepper (adjust to taste)
4 tbsp fresh parsley, chopped
6 tbsp green onions, chopped
2 cups seafood stock
Cooked white rice, for serving
How to Make:
