Louisiana Crawfish Étouffée (Printable Version)

Tender crawfish simmered in buttery dark roux with Cajun aromatics for a rich, comforting dish served over rice.

# Ingredients:

→ Roux

01 - 56 g unsalted European-style butter
02 - 56 g all-purpose flour, fresh

→ Holy Trinity

03 - 120 g yellow onions, finely diced (6 mm)
04 - 120 g celery stalks, finely diced (6 mm)
05 - 120 g green bell peppers, finely diced (6 mm)

→ Seafood Stock and Seasonings

06 - 480 ml seafood stock, warm
07 - 1 tsp lobster base
08 - 2 cloves garlic, minced
09 - 1/2 tsp cayenne pepper, adjust to heat preference
10 - 1 tsp smoked paprika
11 - 1/2 tsp dried thyme
12 - Salt and freshly ground black pepper, to taste

→ Seafood

13 - 450 g fresh Louisiana crawfish tails, peeled and deveined

→ To Serve

14 - Cooked long-grain white rice or creamy grits
15 - Fresh parsley and sliced green onions, for garnish

# Steps:

01 - In a heavy-bottomed pan, melt butter over medium heat. Add diced onions, celery, and bell peppers. Sauté gently until translucent, about 5 minutes, ensuring they do not brown to release their natural sweetness.
02 - Push the vegetables to the pan edge, add equal parts butter and flour into the center. Whisk continuously over medium-low heat. Cook until the roux reaches a peanut butter brown color, approximately 12 to 15 minutes, emitting a nutty aroma without burning.
03 - Slowly whisk warm seafood stock and lobster base into the roux and vegetables, adding in increments. Stir continuously to avoid lumps, allowing each addition to fully integrate. Cook until the mixture thickens and coats the back of a spoon, about 8 minutes.
04 - Gently fold in the crawfish tails and minced garlic. Simmer on low heat for 5 to 7 minutes until the crawfish is heated through but remains tender. Adjust seasoning with cayenne, paprika, thyme, salt, and pepper.
05 - Spoon the étouffée over prepared long-grain rice or grits. Garnish with fresh parsley and sliced green onions for vibrant color and added freshness.

# Notes:

01 - Developing the roux slowly is critical to achieving the characteristic deep flavor without bitterness.
02 - Using warm stock prevents the sauce from seizing and ensures smooth texture.
03 - Avoid overcooking crawfish to maintain a tender, sweet bite.

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