Print

Crawfish Étouffée Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

This classic Crawfish Étouffée recipe features tender Louisiana crawfish tails simmered in a rich, flavorful gravy made from the ‘holy trinity’ of Cajun vegetables, butter, and a golden roux. Served over hot cooked rice or grits and finished with a touch of Cajun seasoning and hot sauce, this 55-minute dish offers a perfect balance of smoky, spicy, and savory flavors that capture the essence of Southern Louisiana cuisine.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 7 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Cajun, Southern United States

Ingredients

Vegetables and Aromatics

  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 2 ribs celery, diced
  • 5 cloves garlic, minced
  • 1 bunch green onions, chopped

Butter and Roux

  • 12 Tablespoons butter, divided
  • 1/2 cup all-purpose flour

Liquids and Stock

  • 4 cups seafood stock (or more as needed)
  • 2 teaspoons Better than Bouillon lobster base

Seasonings and Spices

  • 1 teaspoon Cajun seasoning
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper, ground (or more to taste)

Seafood and Serving

  • 1 lb Louisiana crawfish tails
  • 4 cups hot cooked rice or cooked grits
  • Hot sauce (such as Crystal), to taste

Instructions

  1. Sauté ‘Holy Trinity’ Veggies: Add 3 to 4 tablespoons of butter or oil to a 12-inch cast iron skillet or Dutch oven over medium heat. Once the butter is melted, stir in the diced onion, celery, bell pepper, and minced garlic. Cook for about 5 minutes until the vegetables become translucent, then transfer them to a bowl and set aside.
  2. Prepare the Roux: Reduce the heat to medium-low. Add the remaining 8 tablespoons (1 stick) of butter to the same pan. Once melted, gradually whisk in the all-purpose flour. Continue whisking constantly for 10 to 15 minutes, allowing the roux to develop a golden color, similar to peanut butter. Be careful not to let it burn.
  3. Finish the Gravy: Lower the heat to low. Slowly pour in the seafood stock in a steady stream while whisking continuously to maintain a smooth mixture. Reintroduce the sautéed vegetables to the pot. Add the Cajun seasoning, Better than Bouillon lobster base, kosher salt, black pepper, dried thyme, and cayenne pepper. Simmer gently on low heat for about 10 minutes until the gravy thickens. If the sauce is too thin, mix 1 to 2 tablespoons of flour with a spoonful of broth in a separate cup until smooth, then stir back into the pot and cook until thickened to desired consistency.
  4. Cook the Crawfish: Stir in the cooked Louisiana crawfish tails, warming them through for a few minutes. Taste the étouffée and adjust seasoning as needed.
  5. Serve: Spoon the crawfish étouffée over hot cooked white rice or grits. Garnish with chopped green onions and serve with your favorite hot sauce, such as Crystal, for added heat and flavor.

Notes

  • Use Louisiana crawfish tails for authentic flavor; thaw if frozen before cooking.
  • The ‘holy trinity’ of onion, bell pepper, and celery is essential for traditional Cajun dishes.
  • Cook the roux slowly over medium-low heat to avoid burning and to develop rich flavor.
  • Seafood stock enhances the depth of flavor; homemade or high-quality store-bought works best.
  • Adjust cayenne pepper and hot sauce quantities according to your spice preference.
  • Serve étouffée immediately over rice or grits for best texture and taste.

Find it online: https://cheftinaskitchen.com/crawfish-etouffee-recipe/