Cajun Crawfish Étouffée

Ingredients:

• 1 lb crawfish tails (cooked, peeled, with fat if possible)

• 1 stick (½ cup) unsalted butter

• ¼ cup all-purpose flour

• 1 cup onion, finely chopped

• ½ cup green bell pepper, finely chopped

• ½ cup celery, finely chopped

• 3 cloves garlic, minced

• 1 ½ cups seafood or chicken stock

• 1 tbsp Cajun seasoning (or to taste)

• 1 tsp paprika

• ¼ tsp cayenne pepper (optional, for heat)

• 1 tsp Worcestershire sauce

• 2 green onions, sliced

• 2 tbsp fresh parsley, chopped

• Salt and black pepper, to taste

• Cooked white rice, for serving

Instructions:

1. Make the Roux:

In a large skillet or Dutch oven, melt butter over medium heat.
Whisk in the flour and cook, stirring constantly, until it turns a light caramel color — about 5–7 minutes.
(Be careful not to burn it!)

2. Add the Vegetables:

Stir in onion, bell pepper, and celery (the Cajun “holy trinity”).
Cook for 5 minutes, until softened, then add garlic and sauté another minute.

3. Season and Simmer:

Add Cajun seasoning, paprika, cayenne, Worcestershire sauce, and a little salt and pepper.
Gradually whisk in the seafood or chicken stock, stirring until smooth.
Simmer on low heat for 10 minutes, stirring occasionally, until thickened.

4. Add Crawfish:

Gently stir in the crawfish tails and any fat or juices from the package.
Simmer for 5–10 minutes, allowing flavors to meld and the crawfish to heat through.
Avoid overcooking — you want them tender, not rubbery.

5. Finish and Serve:

Stir in green onions and parsley just before serving.
Taste and adjust seasoning if needed.

Serve hot over a bed of fluffy white rice.