Cajun Ninja Crawfish Etouffee is a classic Cajun dish that is both hearty and flavorful. Etouffee, which means “smothered” in French, is a rich and savory stew made with a roux base, aromatic vegetables, and tender crawfish tails. This dish is a staple in Louisiana cuisine and is perfect for any occasion, whether it’s a cozy family dinner or a festive celebration.
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Small bowl for mixing
- Serving bowls or plates
Ingredients
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups seafood or chicken stock
- 2 pounds cooked crawfish tails, peeled
- 2 tablespoons chopped fresh parsley
- Cooked white rice, for serving
Cooking Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the flour and stir constantly with a wooden spoon or spatula to make a roux. Cook the roux, stirring constantly, until it turns a deep brown color, about 20-25 minutes.
- Add the chopped onion, bell pepper, celery, and garlic to the pot and stir to combine. Cook, stirring occasionally, until the vegetables are tender, about 10-15 minutes.
- Add the cayenne pepper, paprika, thyme, bay leaves, salt, and black pepper to the pot and stir to combine.
- Gradually pour in the seafood or chicken stock, stirring constantly to avoid lumps. Boil the mixture, by reducing the heat to low and let it simmer for 20-30 minutes by stirring occasionally.
- Add the cooked crawfish tails to the pot and stir to combine. Simmer for an additional 5-10 minutes, or until the crawfish are heated through.
- Remove the bay leaves and discard them. Stir in the chopped parsley.
- Serve the etouffee hot over cooked white rice.
Conclusion
Cajun Ninja Crawfish Etouffee is a delicious and authentic Louisiana dish that is perfect for any occasion. This recipe is easy to make and full of bold and savory flavors. Serve it with some freshly cooked white rice and enjoy the taste of the Cajun Bayou at home.
FAQs
Can I use frozen crawfish tails?
Yes, you can use frozen crawfish tails, just make sure to thaw them before adding them to the dish.
Can I substitute shrimp for crawfish?
Yes, you can substitute shrimp for crawfish if you prefer.
More Amazing Recipes
- Ina Garten Spatchcock Chicken Grill
- Golden Corral Meatloaf Recipe
- Pioneer Woman King Ranch Casserole
- Old Hickory House Brunswick Stew Recipe
Cajun Ninja Crawfish Etouffee Recipe
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting Board
- Chef's knife
- Measuring cups, and spoons
- Small bowl for mixing
- Serving bowls or plates
Ingredients
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups seafood or chicken stock
- 2 pounds cooked crawfish tails, peeled
- 2 tablespoons chopped fresh parsley
- Cooked white rice, for serving
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the flour and stir constantly with a wooden spoon or spatula to make a roux. Cook the roux, stirring constantly, until it turns a deep brown color, about 20-25 minutes.
- Add the chopped onion, bell pepper, celery, and garlic to the pot and stir to combine. Cook, stirring occasionally, until the vegetables are tender, about 10-15 minutes.
- Add the cayenne pepper, paprika, thyme, bay leaves, salt, and black pepper to the pot and stir to combine.
- Gradually pour in the seafood or chicken stock, stirring constantly to avoid lumps. Boil the mixture, by reducing the heat to low and let it simmer for 20-30 minutes by stirring occasionally.
- Add the cooked crawfish tails to the pot and stir to combine. Simmer for an additional 5-10 minutes, or until the crawfish are heated through.
- Remove the bay leaves and discard them. Stir in the chopped parsley.
- Serve the etouffee hot over cooked white rice.
Welcome! My name is Emma and you are on my Internet Kitchen. Delicious food is the common love of every foodie person. This site is to share friendly and appetizing recipes. We believe for a better life, you should need better food. So, keep visiting for updated information and recipes.
