Spicy New Orleans Crawfish Etouffee

A classic American dish from Louisiana, New Orleans crawfish etouffee is a flavorful stew made with succulent crawfish, vegetables, and a blend of spices.

🛒 Ingredients

• 1 lb Crawfish tails
• 1 medium Onion
• 1 large Bell pepper
• 3 cloves Garlic
• 1/2 tsp Cayenne pepper
• 1 tsp Thyme
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbls All-purpose flour
• 4 tbls Butter
• 1 cup Chicken broth
• 2 tsp Worcestershire sauce
• 1 tsp Hot sauce

👨‍🍳 Instructions

1. 1

   Heat butter in a large skillet over medium-high heat.

2. 2

   Add crawfish tails and cook until pink, about 2-3 minutes.

3. 3

   Remove crawfish from the skillet and set aside.

4. 4

   Add onion and bell pepper to the skillet and cook until tender, about 5 minutes.

5. 5

   Add garlic, cayenne pepper, thyme, salt, and black pepper to the skillet and cook for 1 minute.

6. 6

   Add flour to the skillet and cook for 1 minute, stirring constantly.

7. 7

   Slowly add chicken broth to the skillet, whisking constantly to avoid lumps.

8. 8

   Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes.

9. 9

   Add Worcestershire sauce and hot sauce to the skillet and stir to combine.

10. 10

    Return crawfish to the skillet and cook until heated through.

11. 11

    Serve etouffee over rice and garnish with chopped scallions.

💡 Pro Tips

To avoid lumps in the etouffee, make sure to whisk the flour into the skillet quickly and constantly. Also, be careful not to overcook the crawfish, as it can become tough. Store leftover etouffee in an airtight container in the refrigerator for up to 3 days.

📊 Nutrition per Serving