Name: Crawfish Etouffee
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Cajun/Creole
Ingredients: 1 lb crawfish tails (fresh or frozen); 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 1 medium onion, chopped; 1 bell pepper, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 can (14 oz) diced tomatoes, drained; 1 cup chicken or seafood broth; 1/4 tsp cayenne pepper (or to taste); 1 tsp paprika; 1/2 tsp thyme; Salt and pepper to taste; 1/4 cup green onions, chopped (for garnish); 1/4 cup parsley, chopped (for garnish); Cooked rice, for serving

A warm, comforting dish straight from the heart of Louisiana, crawfish étouffée is a rich, flavorful stew made with succulent crawfish tails, a classic roux, and a blend of vegetables and spices. I find it perfect for weeknight meals when I want something hearty, or for impressing guests with bold Southern flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb crawfish tails (fresh or frozen)

1/4 cup unsalted butter

1/4 cup all-purpose flour

1 medium onion, chopped

1 bell pepper, chopped

2 celery stalks, chopped

3 cloves garlic, minced

1 can (14 oz) diced tomatoes, drained

1 cup chicken or seafood broth

1/4 tsp cayenne pepper (or to taste)

1 tsp paprika

1/2 tsp thyme

Salt and pepper to taste

1/4 cup green onions, chopped (for garnish)

1/4 cup parsley, chopped (for garnish)

Cooked rice, for serving

Directions

In a large skillet or Dutch oven, I melt the butter over medium heat.

I whisk in the flour to form a roux, stirring constantly for about 5–7 minutes until it turns golden brown.

Then I add the chopped onion, bell pepper, celery, and garlic, sautéing for 4–5 minutes until softened.

I stir in the diced tomatoes, broth, cayenne pepper, paprika, thyme, salt, and pepper. Then I bring everything to a simmer for 5 minutes.

After that I add the crawfish tails and let the mixture simmer for another 10 minutes, stirring occasionally.

I adjust the seasoning to taste.

I serve the étouffée over warm cooked rice and top with green onions and parsley.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 30 minutes to cook, bringing the total time to 40 minutes. Each serving contains approximately 320 kcal.

Variations

When I want to switch things up, I sometimes use shrimp instead of crawfish. For a richer flavor, I add a splash of heavy cream at the end. If I want more heat, I bump up the cayenne or add a dash of hot sauce. Some versions even include a dash of Creole seasoning for extra complexity.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stove over low heat, stirring occasionally. If it thickens too much, I add a splash of broth or water to loosen it up. This dish can also be frozen for up to 2 months—just thaw overnight in the fridge before reheating.

FAQs

What is étouffée?

Étouffée is a classic Louisiana dish that means “smothered” in French. It’s a stew made with a roux base, vegetables, spices, and usually seafood, served over rice.

Can I use shrimp instead of crawfish?

Yes, I often substitute shrimp when crawfish isn’t available. It works just as well and gives a slightly different but delicious result.

How spicy is this recipe?

The spice level is mild to moderate. I can easily adjust the heat by increasing or decreasing the cayenne pepper.

Can I make this ahead of time?

Absolutely. I often make it a day in advance because the flavors deepen and taste even better the next day.

Do I need to use a roux?

Yes, the roux is essential for thickening the dish and giving it that signature richness. I take care not to skip this step.

Conclusion

Crawfish étouffée is one of those dishes that feels like a hug in a bowl. It’s packed with flavor, simple to make, and endlessly comforting. I love how it brings the spirit of Louisiana right to my table. Whether it’s for a casual dinner or a festive gathering, it’s a recipe I come back to again and again.

Crawfish Etouffee

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating