This Louisiana crawfish etouffee is bursting with rich flavors and tender crawfish meat that's cooked in a tomato-based sauce with plenty of Cajun and Old Bay seasoning.
In a large heavy bottomed skillet, melt the butter then add the olive oil and heat over medium-high heat. Add garlic, onion, and shallots and saute until onion is translucent.
Make a roux by adding flour and stirring together.
Add green pepper, celery, and bay leaves. Add chicken stock and stir to combine. Cook for 2-3 minutes, stirring occasionally.
Add Old Bay seasoning, cajun seasoning, Worcestershire sauce, tomato sauce, crawfish meat, and tomatoes and stir to combine.
Simmer for 5-7 minutes, enough to heat through and allow flavors to blend.
Notes
You can usually find cooked crawfish tail meat sold in packages in the freezer section of the grocery store. If you have experience cooking raw crawfish, feel free to cook it beforehand or along with the garlic, onion, and shallots.
Store leftover crawfish etouffee in an air-tight container kept in the refrigerator for 2-3 days. Reheat on the stovetop or in the microwave, adding a small splash of water or chicken stock to remoisten if needed.
To freeze, transfer the cooled crawfish etouffee into an air-tight container or large ziptop bag, leaving space at the top for it to expand when frozen. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.