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Crawfish Étouffée


4 quarts shrimp or seafood stock

⅓ pound butter

⅓ pound flour

1 onion, diced

¼ cup minced garlic

⅓ cup cajun spice blend*

1 cup canned ground tomatoes

4 pounds crawfish tail meat

1 cup heavy cream

To serve: white rice and sliced green onions

*Like Tony Chachere’s Creole Seasoning or Paul Prudhomme’s Blackened Redfish Magic Seasoning. Pro tip: Look for salt-free blends to better control your seasoning when you cook.


1. In a cast-iron skillet, melt butter. Whisk in flour and cook for 2 to 3 minutes, stirring constantly to form a blond roux.

2. Reduce heat and add onion, garlic, and cajun spice. Cook until onion is translucent, about 3 to 5 minutes. Add tomatoes and cook another 2 to 3 minutes. Whisk in seafood stock and bring mixture to a boil, then reduce heat to a lazy simmer. Cook for 30 to 40 minutes.

3. Add crawfish tails and cream and cook just until crawfish are heated through, 2 to 3 minutes. Taste and adjust seasoning with salt and pepper as needed. Serve with white rice and sliced green onions.

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