Cajun Ninja Crawfish Etouffee Recipe
Servings 6
Calories 500kcal
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting Board
- Chef's knife
- Measuring cups, and spoons
- Small bowl for mixing
- Serving bowls or plates
Ingredients
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups seafood or chicken stock
- 2 pounds cooked crawfish tails, peeled
- 2 tablespoons chopped fresh parsley
- Cooked white rice, for serving
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the flour and stir constantly with a wooden spoon or spatula to make a roux. Cook the roux, stirring constantly, until it turns a deep brown color, about 20-25 minutes.
- Add the chopped onion, bell pepper, celery, and garlic to the pot and stir to combine. Cook, stirring occasionally, until the vegetables are tender, about 10-15 minutes.
- Add the cayenne pepper, paprika, thyme, bay leaves, salt, and black pepper to the pot and stir to combine.
- Gradually pour in the seafood or chicken stock, stirring constantly to avoid lumps. Boil the mixture, by reducing the heat to low and let it simmer for 20-30 minutes by stirring occasionally.
- Add the cooked crawfish tails to the pot and stir to combine. Simmer for an additional 5-10 minutes, or until the crawfish are heated through.
- Remove the bay leaves and discard them. Stir in the chopped parsley.
- Serve the etouffee hot over cooked white rice.