Saleh’s Plate · By Saleh Alkhalifa

Delicate Louisiana Crayfish Étouffée

Cook Delicate Louisiana Crayfish Étouffée with Saleh’s Plate.

Ingredients

Roux

  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour

Étouffée

  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced and 1 tbsp tomato paste
  • 2 tsp Cajun seasoning and ½ tsp smoked paprika
  • ½ tsp dried thyme and ½ tsp salt (adjust to taste)
  • ¼ tsp cayenne pepper (optional for extra heat)
  • 1 ½ cups seafood or chicken broth
  • 1 small onion and 1 small green bell pepper finely chopped
  • 1 lb (450g) peeled crayfish tails (or whole shelled crayfish for presentation)
  • 1 tbsp Worcestershire sauce and 1 tsp hot sauce (optional)
  • 2 green onions, chopped (for garnish)
  • 2 tbsp fresh parsley, chopped (for garnish)
  • 1 tbsp fresh lemon juice

Serving

  • 3 cups cooked white rice

Instructions

  1. In a large skillet or saucepan over medium heat, melt butter and whisk in flour. Cook, stirring constantly, until the roux turns a deep golden-brown (about 5-7 minutes).
  2. Add onion, bell pepper, and celery to the roux. Cook until softened (about 5 minutes). Stir in garlic and tomato paste, cooking for another 1-2 minutes.
  3. Add Cajun seasoning, smoked paprika, thyme, salt, and cayenne pepper. Gradually stir in the broth, mixing well to create a thick sauce. Simmer for 10 minutes, stirring occasionally.
  4. Stir in crayfish tails, Worcestershire sauce, and hot sauce. Simmer for another 5-7 minutes until the crayfish are heated through and the sauce thickens slightly.
  5. Stir in lemon juice, then remove from heat. Serve hot over white rice, garnished with green onions and parsley.