Crawfish Étouffée
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Louisiana crawfish simmered in a flavorful roux-based sauce with the holy trinity of onions, celery, and bell pepper, served over rice. A classic Cajun étouffée with authentic spicing.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 7- 1 yellow onion (, diced)
- 1 green bell pepper (, diced)
- 2 ribs celery (, diced)
- 5 cloves garlic (, minced)
- 12 Tablespoons butter (, divided)
- 1/2 cup all-purpose flour
- 4 cups seafood stock* (, or a little more as needed)
- 2 teaspoons Better than bouillon lobster base*
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (, ground, or more to taste)
- 1 bunch green onions (, chopped)
- 1 lb Louisiana Crawfish Tails
- 4 cups hot cooked rice (, or grits)
- Hot sauce ((I like Crystal))
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 590mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 380mg
- Calcium
- 58mg
- Iron
- 0.95mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 590MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.