Amazing Crawfish Étouffée: A Southern Classic
This pressure cooker crawfish étouffée is a Southern comfort classic with rich buttery roux, tender crawfish tails, and bold Creole flavors, ready in a fraction of the usual time.
Equipment
- 1 Pressure Cooker
Ingredients
Ingredients
- 0.5 cup Clarified Butter
- 0.75 cup Flour
- 2 cups Onion diced
- 2 cups Celery diced
- 1 Green Bell Pepper diced
- 3 tablespoons Creole Seasoning
- 1 Scallion diced into ¼-inch pieces, white and green parts separated
- 1 cup Tomatoes chopped
- 1.5 tablespoons Garlic chopped
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Hot Sauce Louisiana Hot Sauce preferred
- 24 ounces Stock shrimp or chicken
- 1 pound Crawfish Tails
Instructions
Instructions
- Melt clarified butter in pressure cooker on sauté mode until bubbling.
- Whisk in flour gradually, stirring constantly until roux turns deep golden brown, about 10–15 minutes.
- Add diced onion, celery, and bell pepper. Sauté until softened, about 5–7 minutes.
- Stir in Creole seasoning, white scallion parts, chopped tomatoes, and garlic. Cook for 3–5 minutes.
- Add Worcestershire sauce and simmer mixture for about 5 minutes, stirring occasionally.
- Pour in stock and place crawfish tails on top. Secure the lid, set float valve, and cook on high pressure for 5 minutes.
- Let pressure release naturally for 10 minutes, then release manually. Open lid and garnish with green scallion tops before serving.
Notes
Delicious served over white rice with scallions. Store leftovers in fridge or freezer. Reheat gently with added stock to maintain texture.