Recipe Index

Ingredients

• 1 yellow onion, diced
• 1 green bell pepper, diced
• 2 ribs celery, diced
• 5 cloves garlic, minced
• 12 tablespoons butter, divided
• 1/2 cup all-purpose flour
• 4 cups seafood stock, or a little more as needed
• 2 teaspoons Better than bouillon lobster base
• 1 teaspoon Cajun seasoning
• 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper, ground, or more to taste
• 1 bunch green onions, chopped
• 1 lb Louisiana Crawfish Tails

Method

1. Melt 3 to 4 tablespoons of the butter in a 12-inch cast iron skillet or Dutch oven over medium heat, then cook the diced onion, celery, and bell pepper with the minced garlic for 5 minutes until the vegetables turn translucent, and lift them out into a bowl.
2. Lower the heat to medium-low, melt the remaining 8 tablespoons of butter in the same pan, and whisk in the flour, stirring continuously for about 10 to 15 minutes until the roux turns golden like peanut butter without burning.
3. Turn the heat to low and whisk the seafood stock into the roux in a slow, steady stream until the mixture is completely smooth, then return the vegetables to the pan with the lobster base, Cajun seasoning, salt, black pepper, thyme, and cayenne.
4. Simmer the gravy gently for 10 minutes until it thickens to a spoon-coating consistency, adding a little more stock if it grows too thick, then fold in the crawfish tails and cook just until they are warmed through.
5. Taste the étouffée, adjust the seasonings, and ladle it into bowls scattered with the chopped green onions.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data