Want to try a delicious Louisiana dish? Try this Cajun Ninja Crawfish Etouffee Recipe. It’s a Southern recipe that’s full of flavour. But what exactly is it?
It’s a hearty stew made with tender crawfish tails cooked in a tasty sauce. Imagine a yummy gravy with a hint of spice that sticks to plump, juicy crawfish. It’s like a warm and comforting meal and a Cajun classic!
How Does Cajun Ninja Crawfish Etouffee Taste?
Now, let’s talk about how it tastes. Cajun Ninja Crawfish Etouffee is a burst of flavours! The crawfish bring a sweet and slightly salty taste, and it’s all mixed with the rich, smooth sauce. And the Cajun spices?
They give it a little kick, but it could be spicy. It’s a mix of flavours that will make you want more.
I first tried Cajun Ninja Crawfish Etouffee at a family get-together. A cousin from Louisiana brought it to our meal.
At first, I was unsure – crawfish? But one bite changed my mind. The mix of flavours was fantastic!
I had to know how to make it, and that’s when I met the Cajun Ninja himself, a great home chef who shared the recipe with me.
Ingredients To Make Cajun Ninja Crawfish Etouffee
- Louisiana Crawfish = 1 lb
- Unsalted Butter = ½ cup
- Celery (Chopped) = 1 Stick
- Medium White Onion (Chopped) = 1
- Red Bell Pepper (Chopped) = ½
- Green Bell Pepper (Chopped) = ½
- Garlic (Chopped) = 2 Cloves
- Green Onions (Chopped) = ½ Bunch
- Cajun Seasoning = ½ tablespoon
- Salt = ⅛ teaspoon
- Cayenne Pepper = ⅛ teaspoon
- All-Purpose Flour = ¼ cup
- Hot Water (Add more water if needed) = 1 ½ cups
How To Make Cajun Ninja Crawfish Etouffee
Step 1
Start by heating a saucepan over medium-low heat.
Step 2
Chop celery, onion, bell peppers, and green onions.
Step 3
Melt 1/2 cup of butter in the pan over medium heat. Increase heat to medium, and add chopped veggies.
Step 4
Add Cayenne Pepper, Cajun Seasoning, and Salt. Cook for 15-20 minutes.
Step 5
After 15-20 minutes, add garlic, cook for 10 minutes.
Step 6
Move veggies aside, mix in 1/4 cup of flour. Stir until flour blends, sauté for 25-30 minutes. Be cautious; reduce high heat if needed.
Step 7
Cook rice while sautéing. Heat 1 1/2 cups of water in the microwave. Add a bit of hot water, and stir until creamy.
Step 8
Add Crawfish and remaining hot water, and mix. Bring to a gentle boil, cover, simmer for 15-20 minutes. For thinner sauce, add a bit more water.
Step 9
Remove from heat, and serve with white rice.
Recipe Tips
- Don’t rush the roux. Simmer it for a deep, nutty flavour.
- Fresh crawfish tails make a big difference.
- Adjust the Cajun seasoning to your taste.
FAQs (Frequently Asked Questions)
Is crawfish etouffee really spicy?
It’s not too spicy, just a bit of a kick to wake up your taste buds.
Can I use frozen crawfish tails?
Absolutely, but fresh ones are better if you can get them.
What can I use instead of crawfish?
Shrimp is a good substitute.
What To Serve With Cajun Ninja Crawfish Etouffee
- Fluffy White Rice: This classic combo lets the rice soak up the yummy sauce.
- Cornbread: Sweet and savoury, it’s a perfect match.
- Collard Greens: Some greens add a fresh touch.
- Buttery Biscuits: Perfect for soaking up every drop of sauce.
- Okra: Fry it up or add it to the etouffee for a unique twist.
How to store leftover Cajun Ninja Crawfish Etouffee?
Have leftovers? No worries! Keep your Cajun Ninja Crawfish Etouffee in a sealed container in the fridge. It’ll be suitable for up to three days. To reheat, just warm it in the microwave or on the stove. It’s almost as good as when it’s fresh!
In Closing
Cajun Ninja Crawfish Etouffee is a taste of the South that will make you feel like you’re in Louisiana. It’s a dish with a rich history and a flavour that will make your taste buds dance.
You should try this dish whether you’re new to Cajun cooking or a pro. So, put on your apron and give it a try. I promise you won’t be disappointed!
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Cajun Ninja Crawfish Etouffee Recipe
Ingredients
- 1 lb Louisiana Crawfish
- ½ cup Unsalted Butter
- 1 Stick Celery (Chopped)
- 1 Medium White Onion (Chopped)
- ½ Red Bell Pepper (Chopped)
- ½ Green Bell Pepper (Chopped)
- 2 Cloves Garlic (Chopped)
- ½ Bunch Green Onions (Chopped)
- ½ tablespoon Cajun Seasoning
- ⅛ teaspoon Salt
- ⅛ teaspoon Cayenne Pepper
- ¼ cup All-Purpose Flour
- 1 ½ cups Hot Water (Add more water if needed)
Instructions
- Start by heating a saucepan over medium-low heat.
- Chop celery, onion, bell peppers, and green onions.
- Melt 1/2 cup of butter in the pan over medium heat. Increase heat to medium, and add chopped veggies.
- Add Cayenne Pepper, Cajun Seasoning, and Salt. Cook for 15-20 minutes.
- After 15-20 minutes, add garlic, cook for 10 minutes.
- Move veggies aside, mix in 1/4 cup of flour. Stir until flour blends, sauté for 25-30 minutes. Be cautious; reduce high heat if needed.
- Cook rice while sautéing. Heat 1 1/2 cups of water in the microwave. Add a bit of hot water, and stir until creamy.
- Add Crawfish and remaining hot water, and mix. Bring to a gentle boil, cover, simmer for 15-20 minutes. For thinner sauce, add a bit more water.
- Remove from heat, and serve with white rice.
Notes
- Don’t rush the roux. Simmer it for a deep, nutty flavour.
- Fresh crawfish tails make a big difference.
- Adjust the Cajun seasoning to your taste.
