Ingredients
Scale
- 1 lb crawfish tails (fresh or frozen, peeled and deveined)
- ¼ cup unsalted butter
- ¼ cup vegetable oil
- 1 medium onion, finely chopped
- 1 medium bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 ½ tablespoons all-purpose flour
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon thyme
- 1 bay leaf
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 1 teaspoon hot sauce (optional, for extra heat)
- 1 tablespoon Worcestershire sauce (ensure it’s alcohol-free)
- 2 green onions, sliced (for garnish)
- Cooked white rice (for serving)
- Fresh parsley (for garnish, optional)
Instructions
- In a large skillet or Dutch oven, heat the butter and vegetable oil over medium heat. Whisk in the flour to create a roux and cook until lightly browned.
- Add the chopped onion, bell pepper, celery, and garlic; sauté until softened.
- Gradually stir in the chicken broth along with Cajun seasoning, smoked paprika, thyme, bay leaf, salt, and pepper. Simmer for 10-15 minutes.
- Stir in the crawfish tails and simmer for an additional 5-7 minutes until heated through.
- Serve over cooked white rice garnished with sliced green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sauté
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 85mg