Spicy Cajun Crawfish Étouffée with Andouille Sausage
A Southern Comfort with a Kick
Dive into this classic Cajun dish featuring succulent crawfish and spicy andouille sausage simmered in a flavorful sauce for a taste of Louisiana.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Étouffée Base
For the Sauce
For the Main Dish
Preparation
Preparing the ROUX
Melt Butter
Melt the butter in a large skillet over medium heat.
Make Roux
Stir in the flour, and cook, stirring constantly, until the roux turns a light brown, about 5 minutes.
Do not leave the roux unattended or it may burn.
Cook Vegetables
Add the onion, bell pepper, and celery. Sauté until softened.
Serve with steamed rice for a complete meal.
Preparing the Sauce
Combine with Stock
Stir the seafood or chicken stock, tomato paste, Cajun seasoning, cayenne, salt, and pepper into the roux mixture.
Simmer Sauce
Let the mixture simmer, stirring occasionally, until it thickens slightly.
Adjust Seasoning
Adjust seasoning with more salt, pepper, or cayenne if needed.
Cooking Process
Cooking the Sausage and Crawfish
Add the andouille sausage and crawfish tails to the thickened sauce. Cook until the sausage is warmed through and the crawfish are opaque.
Final Seasoning
Stir in the garlic, green onions, and parsley. Let them cook briefly until aromatic.
Plating & Serving
Spicy Cajun Crawfish Étouffée with Andouille Sausage
Spicy Cajun Crawfish Étouffée with Andouille Sausage
Plating & Serving
Serve the étouffée over a bed of hot, steamed rice in shallow bowls for easy scooping.