Spicy Cajun Crawfish Étouffée with Andouille Sausage

Name: Spicy Cajun Crawfish Étouffée with Andouille Sausage
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Unsalted butter; All-purpose flour; Onion, finely chopped; Green bell pepper, finely chopped; Celery, finely chopped; Seafood or chicken stock; Tomato paste; Cajun seasoning; Cayenne pepper; Salt and black pepper; Crawfish tails, peeled and cleaned; Andouille sausage, sliced; Garlic, minced; Green onions, chopped; Parsley, chopped

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

Unsalted butter

1/4 cup

All-purpose flour

1/4 cup

Onion, finely chopped

1 medium

Green bell pepper, finely chopped

Celery, finely chopped

2 stalks

For the Sauce

Seafood or chicken stock

2 cups

Tomato paste

1 tablespoon

Cajun seasoning

1 teaspoon

Cayenne pepper

1/4 teaspoon (adjust to taste)

Salt and black pepper

To taste

For the Main Dish

Crawfish tails, peeled and cleaned

1 pound

Andouille sausage, sliced

8 ounces

Garlic, minced

3 cloves

Green onions, chopped

Parsley, chopped

2 tablespoons

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