Creole Style Crawfish Étouffée
Creole Style Crawfish Étouffée is a classic dish from Martinican cuisine, known for its rich and flavorful sauce served over rice. This recipe is a perfect combination of spicy, savory, and comforting flavors.
Ingredients
- 2 pounds crawfish tails
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups seafood stock
- 1 tablespoon Creole seasoning
- 1 teaspoon hot sauce
- Salt and pepper to taste
- 4 cups cooked rice, for serving
Instructions
- Melt the butter in a large pot over medium heat.
- Stir in the flour to make a roux, and cook until it turns a dark golden brown.
- Add the onion, bell pepper, celery, and garlic, and cook until the vegetables are soft.
- Pour in the seafood stock and bring to a simmer.
- Add the crawfish tails, Creole seasoning, hot sauce, salt, and pepper. Simmer for 20-30 minutes, stirring occasionally.
- Serve the crawfish étouffée over cooked rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 20g
- Fat
- 18g
Supplies
Large pot Wooden spoon Knife Cutting board
Tools
Saucepan Measuring cups and spoons
Serving suggestions
Serve the Creole Style Crawfish Étouffée with a side of cornbread and a fresh green salad.
Tips & tricks
For a spicier kick, add more hot sauce or a pinch of cayenne pepper to the étouffée.
Cost
$25