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Louisiana Crawfish Étouffée

Louisiana Crawfish Étouffée
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Experience the rich and comforting flavors of Louisiana Crawfish Étouffée, a classic Cajun dish that brings the heart of Southern cuisine to your dinner table. This delightful recipe features tender crawfish tails simmered in a velvety, spiced sauce made with the holy trinity of vegetables—onion, bell pepper, and celery—and served over fluffy white rice. Perfect for family gatherings or cozy weeknight dinners, this étouffée is not only easy to prepare but also allows for customization in spice levels, making it suitable for every palate. Whether you’re using fresh or frozen seafood, the blend of flavors will surely impress your guests and leave them craving more.

Ingredients

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  • 1 lb crawfish tails (fresh or frozen)
  • ¼ cup unsalted butter
  • ¼ cup vegetable oil
  • 1 medium onion, finely chopped
  • 1 medium bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 4 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1 ½ tablespoons all-purpose flour
  • 2 teaspoons Cajun seasoning

Instructions

  1. In a large skillet or Dutch oven over medium heat, melt the butter with vegetable oil. Whisk in flour to create a roux; cook until light brown (5–7 minutes).
  2. Add chopped onion, bell pepper, and celery; sauté for about 5 minutes until softened. Stir in minced garlic and cook for an additional 1–2 minutes.
  3. Gradually pour in chicken broth while stirring continuously. Mix in Cajun seasoning and simmer for 10–15 minutes until the sauce thickens.
  4. Stir in crawfish tails (thawed if frozen) and simmer for another 5–7 minutes.
  5. Adjust seasoning as needed before serving over cooked white rice.

Nutrition

Find it online: https://cookingwithmia.com/louisiana-crawfish-etouffee/

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