Louisiana Crawfish Étouffée

Simplicity is the key to this recipe. This easy to make dish would make a delicious date night dinner or would turn any night into a special occasion. Serve it over rice for a true Cajun meal!

Ingredients

Ingredients
Servings:
g
Butter
tbsp
Olive Oil
Celery Stick
Yellow Onion
tsp
Sweet Smoked Paprika Powder
tsp
Cayenne Pepper
tsp
Kosher Salt
ml
Vegetable Broth
g
Fresh Parsley
tbsp
Tomato Paste
Bay Leaves
g
Crawfish
g
Rice
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Wash the celery, dry and cut into fine pieces. Peel the onion and garlic and finely cut in small pieces. Wash the parsley, shake dry and roughly chop.
  2. Melt the butter and olive oil in a pan over medium high heat. Add the onion and garlic and sauté for about 2 minutes. Add paprika powder, cayenne pepper, salt, tomato paste and mix well.
  3. Add in the vegetable broth and add the bay leaves. Slightly reduce the heat and let it simmer for about 30 minutes, stirring occasionally.
  4. In the meantime, prepare the rice in boiling salted water according to package instructions. Rinse the crawfish under cold water and pat dry.
  5. Discard the bay leaves and add the crawfish. Stir well and let it heat through. Season with salt and pepper.
  6. Serve with steamed rice.

Preparing In The Kitchen
  1. Wash the celery, dry and cut into fine pieces. Peel the onion and garlic and finely cut in small pieces. Wash the parsley, shake dry and roughly chop.
  2. Melt the butter and olive oil in a pan over medium high heat. Add the onion and garlic and sauté for about 2 minutes. Add paprika powder, cayenne pepper, salt, tomato paste and mix well.
  3. Add in the vegetable broth and add the bay leaves. Slightly reduce the heat and let it simmer for about 30 minutes, stirring occasionally.
  4. In the meantime, prepare the rice in boiling salted water according to package instructions. Rinse the crawfish under cold water and pat dry.
  5. Discard the bay leaves and add the crawfish. Stir well and let it heat through. Season with salt and pepper.
  6. Serve with steamed rice.

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