Piccadilly Crawfish Etouffee Recipe
Crawfish etouffee is a classic Louisiana dish full of flavor. The Piccadilly Crawfish Etouffee Recipe is rich, savory and has the perfect balance of spice.
Ingredients
- 1 pound crawfish tails peeled and cleaned
- 1 stick unsalted butter
- ½ cup all-purpose flour
- 1 medium onion finely chopped
- 1 bell pepper finely chopped
- 2 celery stalks finely chopped
- 3 garlic cloves minced
- 3 cups seafood or chicken stock
- 1 can diced tomatoes 14 oz
- 2 tbsp Cajun seasoning
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper optional for heat
- 2 green onions chopped
- Fresh parsley for garnish
- Cooked white rice for serving
Instructions
Step 1:
- Melt butter in a large skillet over medium heat.
Step 2:
- Add flour slowly and whisk to make a roux. Cook until golden brown.
Step 3:
- Stir in onion, bell pepper, celery, and garlic. Cook until soft.
Step 4:
- Add diced tomatoes and mix well.
Step 5:
- Pour in seafood or chicken stock slowly, stirring to avoid lumps.
Step 6:
- Add Cajun seasoning, paprika, salt, black pepper and cayenne.
Step 7:
- Stir in crawfish tails and simmer for 15 minutes.
Step 8:
- Add green onions and parsley before serving.
Notes
- Stir roux constantly to prevent burning.
- Use fresh crawfish tails for the best flavor.
- Adjust cayenne pepper for your spice level.
- Leftovers taste even better the next day.
- Serve with crusty bread to soak up the sauce.