Crawfish Etouffee
Crawfish Etouffee is my go-to when I want authentic Louisiana comfort food with that perfect spicy kick. It's a rich, flavorful, and spicy seafood dish with tender crawfish tails in a velvety Cajun sauce made with a peanut butter-colored roux, onions, bell peppers, celery, and fresh tomatoes. It's perfect for weeknight dinners, Sunday suppers, and celebrating Mardi Gras at home because it feeds a family and tastes even better the next day. Leftovers stay fresh in the fridge for 3 days or freeze for up to 3 months.
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
Here are my top tips for making the best crawfish etouffee:
- 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
Calories: 272kcalCarbohydrates: 21gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 54mgSodium: 960mgPotassium: 515mgFiber: 3gSugar: 6gVitamin A: 2440IUVitamin C: 37mgCalcium: 67mgIron: 2mg
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