Cajun Crawfish Étouffée with Fire-Roasted Corn & Fresh Herbs
Time: 45 Minutes
Servings: 4-6 Servings
Ingredients
- 2 Lbs Peeled Louisiana Crawfish Tails (with fat if possible)
- 4 T Unsalted Butter
- 1 Small Onion, finely diced
- 1 Green Bell Pepper, diced
- 2 Celery Stalks, diced
- 3 Cloves Garlic, minced
- 2 T Flour
- 1½ C Seafood or Chicken Stock
- 1 tsp Smoked Paprika
- ½ tsp Cayenne
- ½ tsp Dried Thyme
- 1 tsp Cajun Seasoning
- 1 T Tomato Paste
- 1 Ear Fire-Roasted Corn, kernels removed
- 1 T Worcestershire Sauce
- 2 Green Onions, sliced
- 2 T Fresh Parsley, chopped
- Salt and Black Pepper, to taste
- Steamed White Rice, for serving
- Lemon wedges
Instructions
- Melt the butter in a large skillet over medium heat.
- Sauté the onion, bell pepper, and celery until softened, about 5–6 minutes.
- Add the garlic and cook for 30 seconds.
- Sprinkle in the flour and stir continuously to form a light roux, cooking for 2–3 minutes until slightly golden.
- Whisk in the stock slowly to prevent lumps and allow the sauce to thicken.
- Stir in smoked paprika, cayenne, thyme, Cajun seasoning, and tomato paste.
- Fold in the crawfish tails and their juices, then add the fire-roasted corn and Worcestershire sauce.
- Simmer gently for 8–10 minutes until thickened. Avoid overcooking the crawfish.
- Finish with green onions and fresh parsley. Adjust salt and pepper.
- Spoon generously over hot rice and squeeze fresh lemon over the top before serving.
Go Rogue by topping with crispy fried okra for texture and southern swagger.
Want The Rogue Chef to make this delicious dish for you? Contact us at www.TheRogueChef.com.