Ingredients:

  • ½ cup (113 g) Unsalted Butter (or half butter, half neutral oil)
  • ½ cup (65 g) All-Purpose Flour
  • 1 large (180 g) Yellow Onion, finely diced
  • 1 cup (150 g) Celery, finely diced
  • 1 large (180 g) Green Bell Pepper, finely diced
  • 4 cloves (20 g) Garlic, minced
  • 1 teaspoon (5 ml) Worcestershire Sauce
  • ½ teaspoon (2.5 ml) Hot Sauce (e.g., Tabasco or Crystal brand), or more to taste
  • 1 (14.5 oz / 411 g) can Diced Tomatoes, drained (optional)
  • 4 cups (950 ml) Seafood or Crawfish Stock (low sodium preferred)
  • 1 large Bay Leaf
  • 2 teaspoons (10 g) Cajun or Creole Seasoning blend
  • ½ teaspoon (2.5 g) Dried Thyme
  • Salt and Black Pepper, to taste
  • 1 lb (450 g) Pre-cooked Crawfish Tails, peeled and thawed (reserve any liquid)
  • ½ cup (50 g) Green Onions (Spring Onions), thinly sliced, for garnish
  • ¼ cup (10 g) Fresh Parsley, chopped, for garnish
  • 4 cups cooked Fluffy White Rice, for serving

Instructions:

  1. Prep all ingredients: Dice the onion, celery, and bell pepper (the Holy Trinity) finely. Mince the garlic. Have all seasonings, liquids, and flour measured and ready before beginning the roux.
  2. Start the Roux: In a heavy-bottomed Dutch oven or large pot, melt the butter (and oil, if using) over medium heat. Once melted, gradually whisk in the flour until completely smooth.
  3. Cook the Roux: Reduce heat to medium-low. Stir constantly and patiently for 10–15 minutes until the roux achieves a rich, golden, 'peanut butter' colour. Do not burn the roux.
  4. Sauté the Trinity: Once the roux is the desired color, immediately add the diced onion, celery, and bell pepper. Sauté for 5–7 minutes, stirring occasionally, until the vegetables soften.
  5. Add Aromatics: Stir in the minced garlic, Cajun seasoning, and dried thyme. Cook for 1 minute until fragrant.
  6. Introduce Liquids: Slowly pour in the seafood stock and any reserved crawfish liquid (if applicable). Whisk continuously until the liquid is fully incorporated and the sauce is smooth.
  7. Add Depth: Stir in the diced tomatoes (if using), Worcestershire sauce, hot sauce, and the bay leaf.
  8. Simmer: Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 20–25 minutes, allowing the sauce to thicken to a gravy consistency and the flavors to meld.
  9. Taste and Adjust: Remove and discard the bay leaf. Taste the sauce and adjust salt, pepper, and hot sauce as needed.
  10. Add the Crawfish: Gently fold in the peeled, thawed crawfish tails. Stir carefully and allow the sauce to warm the crawfish through. Do not boil or simmer for more than 2 minutes at this stage.
  11. Final Rest: Remove the pot from the heat and let the étouffée rest for 5 minutes. Stir in half of the sliced green onions and parsley.
  12. Serve: Ladle the hot Crawfish Étouffée generously over mounds of cooked white rice. Garnish each bowl with the remaining fresh green onions and parsley.