Crawfish Étouffée (Tomato-Based Version)

Crawfish Étouffée is a rich, flavorful dish traditionally made with a roux-based sauce and often served over rice. This lighter version uses a tomato-based broth, offering a tangy twist while keeping the essence of the dish. It’s perfect for those who love Cajun or Creole flavors but want a slightly fresher take on the classic recipe.

Ingredients:
1 lb crawfish tails, peeled and deveined

1/4 cup olive oil

1/4 cup all-purpose flour

1 medium onion, finely chopped

1 bell pepper, finely chopped (green or red)

2 celery stalks, finely chopped

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes (with juice)

1 cup chicken or vegetable broth

1/4 cup tomato paste

1 tbsp Worcestershire sauce

1 tsp hot sauce (optional, adjust to taste)

1/2 tsp paprika

1/4 tsp cayenne pepper (optional for extra heat)

1 tsp thyme (fresh or dried)

Salt and pepper to taste

2 tbsp fresh parsley, chopped (for garnish)

Cooked rice (for serving)

How to Make:
Make the Roux:

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