Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 1 cup (150g) chopped yellow onion
  • 1/2 cup (75g) chopped green bell pepper
  • 1/2 cup (75g) chopped celery
  • 3 cloves garlic, minced
  • 1 pound (450g) crawfish tails, peeled
  • 3 cups (720ml) low-sodium seafood stock
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon (5g) Cajun seasoning
  • 1/2 teaspoon (2g) cayenne pepper (optional)
  • Salt and pepper to taste
  • 2 green onions, chopped (for garnish)
  • Fresh parsley, chopped (for garnish)
  • Cooked white rice, for serving

Instructions:

  1. In the pot, melt butter over medium heat. Gradually whisk in flour; stir continuously for 15-20 minutes until a dark brown roux is formed.
  2. Add onions, bell peppers, and celery; cook for 5-7 minutes until softened. Stir in garlic and cook for an additional minute.
  3. Fold in crawfish tails, then pour in the seafood stock, stirring well. Season with Worcestershire sauce, Cajun seasoning, salt, and pepper.
  4. Bring the mixture to a gentle simmer, reduce heat, and let cook for 10-15 minutes, allowing the flavors to meld.
  5. Ladle étouffée over a bed of cooked white rice and garnish with green onions and parsley.