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Spicy, buttery, and full of crawfish flavor, Crawfish Etouffee is my family favorite. Cajun seasoning gives it a spicy kick, while onions, bell peppers, celery, and fresh tomatoes create layers of flavor. Every spoonful over steamed white rice is pure Louisiana comfort. You’ll love how authentic and delicious it tastes.
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I make it for Sunday suppers, cozy weeknight dinners, and when I want to celebrate Mardi Gras at home with authentic Cajun flavor. It feeds a family without much effort and tastes even better the next day. Leftovers stay fresh in the fridge for 3 days or freeze for up to 3 months, so I always double the batch.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Crawfish Étouffée with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll walk you through making an authentic and delicious crawfish etouffee recipe from scratch, starting with that essential Cajun roux.
Season the Crawfish
Place the crawfish tail meat in a bowl and toss evenly with the Cajun seasoning. I love using this large glass mixing bowl that gives you plenty of room to coat everything without spilling.
You can use fresh or frozen crawfish tail meat for this recipe; just make sure frozen crawfish are fully thawed and drained first. Set the seasoned crawfish aside while you make the roux.
Make the Roux
Heat the vegetable oil and melt butter in a large skillet over medium heat. If you have a Dutch oven, that works even better because it holds heat evenly and gives you more room to work. Once the butter melts, add the flour and stir constantly for 6 to 8 minutes, until the butter roux turns a peanut-butter color.
Don’t rush this step because the roux is what gives etouffee its signature flavor and silky texture. A wooden spoon works best for stirring since it won’t scratch your pan and can handle the constant motion.
Cook the Holy Trinity
Add onion, green bell pepper, celery, thyme, and add garlic. The bell pepper adds sweetness that perfectly balances the spice. Cook for 3 to 4 minutes, until the vegetables begin to soften. You’ll smell the garlic and thyme as everything comes together in that rich roux base.
Add the Liquids and Tomatoes
Gradually stir in the chicken broth, mixing well to keep the sauce smooth and prevent lumps. You can swap in seafood stock or homemade crawfish stock for even more flavor, or use vegetable broth if you prefer.
I always use a flat whisk here because it reaches into the corners of the skillet and makes all the difference in getting that perfectly smooth consistency. Add the tomatoes, Worcestershire sauce, and bay leaves.
Simmer the Sauce
Bring to a boil, then reduce the heat and simmer uncovered for about 20 minutes, stirring occasionally. Season with salt and black pepper to taste. If you like extra heat, add a pinch of cayenne pepper or a few dashes of hot sauce now.
The sauce will thicken as it simmers, and the flavors will concentrate into that deep, savory base. For a richer sauce, stir in 2 to 3 tablespoons of heavy cream at the end of the simmering process.
Add the Crawfish
Gently add crawfish tails along with any juices from the bowl. Cook just until heated through, about 2 to 3 minutes, being careful not to overcook the Louisiana crawfish tails, or they’ll turn rubbery. If you can’t find crawfish, shrimp works perfectly as a substitute; use the same amount and cook for the same time. You’ll end up with shrimp etouffee, which is just as delicious.
Finish and Serve
Remove the bay leaves and stir in the lime juice. I always use my citrus squeezer to get every drop of juice without any seeds ending up in the sauce.
Garnish with fresh herbs like green onions and parsley, then serve over hot cooked rice; I always use hot cooked rice, so it soaks up the sauce while everything’s piping hot. I like serving it in shallow bowls like this one, so the rice soaks up all that incredible sauce. Enjoy!
If you’re taking this to a potluck or party, transport it in a slow cooker insert with a lid or an insulated casserole carrier to keep it hot. I always set the slow cooker to warm when I arrive so the etouffee stays at the perfect serving temperature without overcooking the crawfish.
Crawfish Etouffee
Ingredients
- ½ pound crawfish tail meat cooked
- 1 tablespoon Cajun seasoning
- 1 tablespoon vegetable oil
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1 small onion chopped
- ½ cup green bell pepper chopped
- 2 ribs celery chopped
- ¼ teaspoon dried thyme leaves
- 4 cloves garlic minced
- 3 cups chicken broth
- 2 cups fresh tomatoes diced
- 3 tablespoons Worcestershire sauce
- 2 bay leaves
- Salt and black pepper to taste
- ¼ cup green onions sliced
- ¼ cup fresh parsley chopped
- ½ lime juice
Instructions
- Place the crawfish tail meat in a bowl and toss evenly with the Cajun seasoning. Set aside.½ pound crawfish tail meat, 1 tablespoon Cajun seasoning
- Heat the vegetable oil and butter in a large skillet over medium heat. Once melted, stir in the flour. Cook, stirring constantly, for 6 to 8 minutes, until the roux turns a peanut-butter color.1 tablespoon vegetable oil, ⅓ cup butter, ⅓ cup all-purpose flour
- Stir in the onion, bell pepper, celery, thyme, and garlic. Cook for 3 to 4 minutes, until the vegetables begin to soften.1 small onion, ½ cup green bell pepper, 2 ribs celery, ¼ teaspoon dried thyme leaves, 4 cloves garlic
- Gradually stir in the chicken broth, mixing well to keep the sauce smooth. Add the tomatoes, Worcestershire sauce, and bay leaves.3 cups chicken broth, 2 cups fresh tomatoes, 3 tablespoons Worcestershire sauce, 2 bay leaves
- Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for about 20 minutes. Season with salt and black pepper to taste.Salt and black pepper
- Gently stir in the seasoned crawfish tails along with any juices. Cook just until heated through, being careful not to overcook the crawfish.
- Remove the bay leaves. Stir in the lime juice, then garnish with green onions and fresh parsley. Serve hot, traditionally over steamed rice.¼ cup green onions, ¼ cup fresh parsley, ½ lime juice
Video
Notes
- Don’t rush the roux: Stir constantly and watch for that peanut butter color, which takes the full 6 to 8 minutes. If it burns, you’ll need to start over because there’s no fixing a burnt roux.
- Use pre-cooked crawfish: Most crawfish tail meat sold in stores is already cooked, so you’re just heating it through. Overcooking will make it tough and rubbery.
- Adjust the spice level: If you like it spicier, add cayenne pepper or hot sauce along with the Cajun seasoning. Start with a little and taste as you go.
- Make it ahead: The etouffee actually tastes better the next day after the flavors have had time to develop. Just reheat gently and add the crawfish tails at the end.
- Substitute shrimp if needed: Can’t find crawfish? Use the same amount of peeled, deveined shrimp instead. The cooking time and method stay exactly the same.
- Freeze in portions: I freeze individual servings in freezer-safe containers so I can pull out just what I need for a quick weeknight dinner without thawing the whole batch.
Nutrition
How to Store Leftovers
Store leftover etouffee in an airtight container in the fridge for up to 3 days. I love using glass storage containers with snap-lock lids because they keep the flavors fresh and make reheating easy.
Just warm it gently on the stovetop over low heat, adding a splash of chicken stock if it’s thickened too much. For longer storage, freeze the etouffee in freezer-safe containers for up to 3 months.
Let it thaw in the fridge overnight, then reheat on the stovetop. The crawfish stay tender, and the roux-based sauce freezes beautifully without separating. For the best flavor, let it rest for a few minutes before serving.
What to Serve With Crawfish Etouffee
It’s traditionally served over rice, which soaks up all that rich, spicy sauce. I also love serving it with crusty French bread for dipping, or alongside a simple green salad with vinaigrette to cut through the richness.
This classic Louisiana dish represents authentic Creole cuisine and tastes just like what you’d find in New Orleans. For a full spread, pair it with cornbread, coleslaw, or Southern-style green beans. A cold beer or sweet tea rounds out the meal perfectly. If you love saucy rice dishes like this, you’ll also enjoy gumbo.
More Easy Recipes for You to Try at Home
I think you’ll enjoy these other seafood recipes that come together just as easily.
