Today's Tasty Pick! Crawfish étouffée recipe

Why wait for the weekend to indulge in something rich, saucy, and downright soul-warming?

Thursday nights deserve a little Cajun magic too! This Crawfish étouffée recipe is your perfect excuse to turn an ordinary evening into a Louisana-style-style feast-full of bold flavours, buttery goodness, and just the right kick of spice.

So grab your apron, crank up some zydeco music, and let’s get this pot simmering. Because tonight, we are serving a dish that tastes like jazz band just played a solo in your kitchen!

Ingredients for the recipe

113g (1 stick) unsalted butter
65g (1/2 cup) all-purpose flour
1 medium onion, finely chopped (about 150g)
1/2 cup (75g) bell pepper (green or red), finely chopped
1/2 cup (75g) celery, finely chopped
3 cloves garlic, minced
480ml (2 cups) seafood or chicken broth
1 (280g) can diced tomatoes (optional, for a Creole-style étouffée)
450g crawfish tails (peeled, with fat if possible)
1 teaspoon (5g) Cajun seasoning (or more to taste)
1/2 teaspoon (2g) smoked paprika
1/4 teaspoon (1g) cayenne pepper (adjust to taste)
1 teaspoon (5ml) Worcestershire sauce
1/2 teaspoon (3g) salt (or to taste)
1/2 teaspoon (2g) black pepper
2 green onions, chopped
1 tablespoon (4g) fresh parsley, chopped
Juice of 1/2 lemon
Cooked white rice, for serving

Method

Make the Roux: In a large skillet or pot over medium heat, melt the butter. Stir in the flour and cook, stirring constantly, for about 5-7 minutes until it turns a golden brown colour (like peanut butter).
Sauté the Veggies: Add the onion, bell pepper, celery, and garlic. Cook for about 5 minutes until softened and fragrant.
Build the Sauce: Slowly whisk in the broth, stirring to prevent lumps. If using, add the diced tomatoes. Let it simmer for 10 minutes, stirring occasionally, until it thickens.
Add the Crawfish & Seasonings: Stir in the crawfish tails, Cajun seasoning, smoked paprika, cayenne, Worcestershire sauce, salt, and black pepper. Let everything simmer for another 5-7 minutes, allowing the flavours to meld.
Finish & Serve: Stir in the green onions, parsley, and a squeeze of fresh lemon juice for brightness. Taste and adjust seasoning as needed.
Enjoy! Serve hot over a bed of fluffy white rice, and let the Cajun comfort take over your taste buds!

Pro tips

If you want extra heat, add a dash of hot sauce or more cayenne.
For a richer flavour, substitute half the broth with seafood stock.
Letting the crawfish simmer for too long can make them tough—just a few minutes is enough!

NOW CHECK OUT: Today’s Tasty Pick! Flavourful Jambalaya recipe