Pappadeaux Crawfish Étouffée
A rich and flavorful Crawfish Étouffée recipe inspired by Pappadeaux Seafood Kitchen, featuring tender crawfish tails in a spiced, buttery sauce served over steamed white rice.
Equipment
- Large skillet or pan
- Wooden spoon
- Measuring cups and spoons
- Cutting board and knife
- Mixing bowl
Ingredients
- 1 lb crawfish tails fresh or frozen
- 1/2 cup unsalted butter
- 1 cup onion chopped
- 1/2 cup celery chopped
- 1/2 cup green bell pepper chopped
- 1/4 cup red bell pepper chopped
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups shrimp stock or chicken broth
- 1 tsp Creole seasoning
- 1/2 tsp cayenne pepper
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1 bay leaf
- Salt and black pepper to taste
- 1/4 cup green onions chopped
- 2 tbsp parsley chopped
- Cooked white rice for serving
Instructions
- Season crawfish tails with salt, black pepper, and cayenne pepper.
- Melt butter in a skillet and sauté onion, celery, and bell peppers until soft.
- Add garlic and flour, stirring to create a roux.
- Gradually pour in shrimp stock, stirring continuously.
- Add Creole seasoning, thyme, oregano, and bay leaf. Simmer until thickened.
- Stir in crawfish tails and cook for 10-15 minutes.
- Remove bay leaf, garnish with green onions and parsley.
- Serve hot over steamed white rice.
Notes
Nutrition Facts for 1 Serving:
- Calories: 350
- Protein: 20g
- Carbohydrates: 25g
- Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 120mg
- Sodium: 750mg
- Fiber: 2g
- Sugar: 3g