Dinner · 45 min · cajun

Crawfish Étouffée

If you like crawfish tails, you’ll love this Cajun dinner — 45 minutes from craving to table. It is weeknight cooking that still hits your targets — 9 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Crawfish tails
• 6 tbsp Butter
• 1/3 cup Flour
• 1 Yellow onion
• 1 Bell pepper
• 2 ribs Celery
• 4 cloves Garlic
• 3 cups Seafood stock
• 2 tbsp Tomato paste
• 1 tbsp Cajun seasoning
• 3 Scallions
• 4 cups Cooked rice

Steps

1. Melt the butter in a wide skillet over medium heat, whisk in the flour, and stir until you have a peanut-butter-colored roux, about 10 minutes. This one moves fast, so keep stirring.
2. Add the onion, bell pepper, celery, and garlic to the roux and cook 8 minutes, until everything softens and the raw flour smell is gone.
3. Stir in the tomato paste and Cajun seasoning, then pour in the seafood stock a cup at a time, stirring until smooth between additions. Simmer 15 minutes until it thickly coats a spoon.
4. Fold in the crawfish tails and simmer 5 minutes more, just until they are heated through and curl slightly. Overcooked crawfish turn rubbery, so watch the clock.
5. Taste for salt and heat, spoon generously over hot rice, and shower with scallions.

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