Crawfish Étouffée

Étouffée means "smothered" in French, and this Louisiana Cajun classic does just that—nestling sweet crawfish tails in a rich, medium-brown butter roux gravy with the holy trinity. Served over rice, it is pure Gulf Coast comfort.

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 450 cal
• 12g protein
• 25g carbs
• 8g fat
• 3g fiber

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Ingredients

• 1 lb crawfish tails or shrimpSeafood
• 6 tbsp butterDairy
• 1/4 cup flourPantry
• 1 each onion, celery, bell pepperProduce
• 3 cloves garlicProduce
• 2 cups seafood or chicken stockPantry
• 1 tbsp Cajun seasoningSpices
• 1 tbsp tomato paste optionalPantry
• 1/2 cup green onionsProduce
• for serving cooked ricePantry

Instructions

1. 1Make a medium-brown butter roux.
2. 2Add trinity; cook soft.
3. 3Add stock and seasoning; simmer to a gravy.
4. 4Stir in crawfish just to heat through.
5. 5Serve over rice with green onions.