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Cajun Crawfish Étouffée | Brits Cookin

Cajun Crawfish Étouffée

Cajun Crawfish Étouffée

15 mins prepServes 6

A classic Cajun Crawfish Étouffée recipe featuring a rich roux, the Holy Trinity of vegetables, crawfish tails, and authentic seasonings, served over white rice.

6 servings

What you need

bell pepper

green onion

1 bunch green onion

unsalted butter

2 unsalted butter

flour

½ cup flour

crawfish tails

2 lb crawfish tails

celery stalk

onion

1 onion

cajun seasoning

1 oz cajun seasoning

bouillon

vegetable stock

32 fl oz vegetable stock

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Instructions

Melt butter in a Dutch oven. Add Holy Trinity and 1 tsp Britscookin Cajun seasoning. Cook for 15-20 minutes. Whisk in flour alongside the veggies, then stir in garlic. Cook for an additional 20 minutes until the roux turns a peanut butter color. Stir frequently to prevent sticking. Pour in stock and season with 1-3 tsp Britscookin Cajun seasoning, 1 tsp Britscookin garlic and herb, and 1 tsp lobster base. Bring to a boil, then reduce to a simmer. Add crawfish tails, simmer for 5-10 more minutes, then cut the heat. Mix in green onions and serve over white rice. Enjoy with corn macque choux and potato salad!

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