Ingredients
Method
- Make seafood stock by simmering crawfish shells, onions, and garlic with water for 1 hour.
- Strain and set aside.
- Melt butter in a large pan. Add onions, celery, and bell peppers. Cook until soft.
- Stir in flour and cook 3 minutes.
- Add crawfish tails and cook 2 minutes.
- See full steps with tips & photos → https://theboatshedcafe.com/cajun-crawfish-etouffee/
Notes
- Étouffée should be thick but spoonable—add a splash more stock if it gets too dense.
- For a smokier flavor, substitute smoked paprika for half the cayenne.
- Leftovers reheat beautifully the next day after the flavors meld.