MERMAN'S REVENGE RECIPE
EASY CRAWFISH ÉTOUFFÉE
Buttery crawfish, tender vegetables and bold Cajun flavor come together in this comforting Louisiana classic.
LET'S COOK
DIRECTIONS
COOK THE VEGETABLES
Melt the butter over medium heat in a large saucepot or black skillet. Add the onions, celery, bell peppers, tomatoes, garlic, Cajun Style Seasoning and bay leaves. Sauté for 3–5 minutes, or until the vegetables are wilted.
BUILD THE ROUX
Whisk in the flour, stirring constantly until a white roux forms. Add the crawfish tails and tomato sauce. Cook for 5 minutes, stirring so the tomato sauce does not scorch.
ADD THE STOCK
Slowly add the stock until the mixture reaches a sauce-like consistency. Add additional stock and Cajun Style Seasoning if needed. Bring to a rolling boil and cook for 30 minutes, stirring occasionally.
FINISH THE ÉTOUFFÉE
Add the sherry or white wine, green onions and parsley. Cook for 5 more minutes. Taste and season with salt and cayenne pepper as needed.
SERVE
Spoon the étouffée over warm white rice and serve with crusty French bread. Garnish with additional green onions and parsley, and finish with Cajun Style Hot Sauce if you want a little more heat.
MADE WITH
CAJUN STYLE SEASONING
Bold Cajun flavor with garlic, herbs and a touch of Florida citrus. The seasoning that brings this Louisiana classic together.
EXPLORE CAJUN STYLE →
GOOD TO KNOW
TIPS FROM
THE MERMAN
KEEP THE ROUX MOVING
Stir constantly while adding the flour so the white roux stays smooth.
ADD STOCK SLOWLY
Pour it in gradually until the étouffée reaches a rich, sauce-like consistency.
TURN UP THE HEAT
Finish each bowl with Cajun Style Hot Sauce if you want a little more kick.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
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