Crawfish Étouffée
Smothered crawfish tails served over rice.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Melt the butter in a large skillet over medium heat. Add the onion, bell pepper, and celery, sautéing until very tender (about 10 minutes).
- 2
Stir in the minced garlic and cook for 1 minute until fragrant.
- 3
Sprinkle the flour over the vegetables and stir continuously for 3-4 minutes to make a blond roux.
- 4
Slowly whisk in the stock to create a smooth, rich sauce. Bring to a simmer.
- 5
Gently fold in the crawfish tails and season generously with Cajun seasoning, salt, and pepper.
- 6
Simmer for 10-15 minutes until crawfish are cooked through and tender. Serve smothered over warm rice.
Plan it in Listahan
Add Crawfish Étouffée to your week, check it against your household's allergens, and build the shopping list automatically.