Deviled Louisiana Crawfish Étouffée with Cajun Spices
A spicy and savory seafood delight infused with the flavors of the Bayou
This Louisiana classic dish features succulent crawfish in a rich and spicy Cajun sauce, perfect for those who love bold and fiery flavors.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Crawfish Étouffée
For the Cajun Spice Mix
For the Sauce
For the Accompaniments
Preparation
Marinating the Crawfish
Rinse Crawfish
Rinse the crawfish tails under cold water.
Pat Dry & Season
Pat dry and toss with 1 tsp of the Cajun spice mix.
Marinate
Set aside to marinate for 15 minutes.
Preparing the Vegetables
Heat Butter
In a large skillet, heat butter over medium heat.
Add Vegetables
Add onions, bell pepper, and celery.
Sauté
Sauté until softened, about 5 minutes.
⚠ Keep a close watch on the roux as it can burn quickly. 💡 Constant stirring ensures an even, golden brown roux.
Cooking Process
Make the Roux
Slowly sprinkle in the flour to the sautéd vegetables, stirring constantly until a golden brown color is achieved.
Simmer the Base
Gradually whisk in the seafood stock while stirring until the mixture thickens.
Complete the Dish
Stir in the remaining spice mix, tomatoes, bay leaves, and seasoned crawfish. Let it simmer for 20 minutes.
Plating & Serving
Deviled Louisiana Crawfish Étouffée with Cajun Spices
Deviled Louisiana Crawfish Étouffée with Cajun Spices
Chef’s Tip
Use fresh crawfish for the best flavor, but frozen works if you’re short on time.
Serve & Garnish
Serve the Étouffée over a bed of steamed white rice with a spritz of lemon for added zest, and garnish with sliced green onions.