crawfish recipes
Looking for the best crawfish recipes? From trending Viet-Cajun styles to our featured authentic Cajun Étouffée, discover the ultimate guide to cooking mudbugs.
Servings 4 servings
Calories 460kcal
Ingredients
- 1 lb peeled crawfish tails fresh or frozen, with fat
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 large onion finely diced
- 1 green bell pepper finely diced
- 2 stalks celery finely diced
- 3 cloves garlic minced
- 2 cups seafood stock or homemade crawfish stock
- 1 tbsp Cajun or Creole seasoning
- 1 tsp Worcestershire sauce
- Salt and black pepper to taste
- 1/4 cup green onions chopped
- 2 tbsp fresh parsley chopped
- 4 cups cooked long-grain white rice for serving
Instructions
- In a heavy bottomed skillet or Dutch oven, melt the butter over medium heat.
- Whisk in the flour and cook, stirring constantly, for 10 to 15 minutes until the roux reaches a peanut butter color.
- Add the onion, bell pepper, and celery (the Holy Trinity) to the roux and sauté until the vegetables are softened, about 5 to 7 minutes.
- Stir in the minced garlic and Cajun seasoning, cooking for another minute until fragrant.
- Gradually pour in the stock while whisking to prevent lumps, then bring the mixture to a gentle simmer.
- Add the Worcestershire sauce and let the sauce thicken and flavors meld for approximately 15 to 20 minutes.
- Stir in the crawfish tails and any fat from the package, reducing heat to low; cook for 5 to 7 minutes until just heated through to prevent the meat from becoming rubbery.
- Remove from heat and fold in the chopped green onions and parsley.
- Serve immediately over warm long-grain white rice.
Notes
Calories: 460 | Total Fat: 24g | Saturated Fat: 12g | Cholesterol: 170mg | Sodium: 980mg | Carbohydrates: 38g | Fiber: 2g | Protein: 26g