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Authentic Crawfish (or Shrimp) Étouffée

This is a classic Cajun and Creole dish that is deep in tradition and incredible in taste. Use shrimp if you can't get crawfish. This dish is even better the next day!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 392 kcal
Course: Main Course
Cuisine: Cajun , Creole

Ingredients

  • ½ cup vegetable oil or unsalted butter
  • ½ cup all-purpose flour
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 1 cup green bell pepper chopped
  • 3 cloves garlic minced
  • 1 poblano pepper seeded and chopped
  • 1 Jalapeño seeded and chopped
  • 2 tablespoon flat-leaf parsley chopped
  • 3 cups seafood stock heated in a large pot
  • 1 teaspoon white pepper
  • ½ teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 2 teaspoon smoked paprika
  • 1½ teaspoon thyme leaves dried
  • 1 tablespoon kosher salt
  • 3 bay leaves
  • ½ cup unsalted butter 1 stick
  • 2 lbs crawfish meat tails, or shrimp, skins and tails removed and deveined
  • 1 cup green onions scallions, chopped, plus more for garnish
  • Juice ½ lemon
  • 4 cups steamed white rice cooked
  • cayenne hot sauce for garnish, optional

Instructions

    Cup of Yum
  1. Heat the oil and flour in a heavy-duty skillet (i.e., cast-iron) over medium-low heat. Whisk continuously until a dark roux has form, about 15 to 25 minutes. Remove from heat.
  2. Carefully, to the roux, add the onions, celery, bell pepper, garlic, poblano, jalapeno, and parsley. Stir until well coated and slightly softened about 2 minutes.
  3. Add the roux/veggie mixture to the heated seafood stock in a large pot, preferably a Dutch oven. Stir in the peppers, paprika, thyme, salt, and bay leaves. Bring to a simmer and stir frequently. The etouffee will begin to thicken as you stir.
  4. Meanwhile, melt the butter in a large skillet. Add the crawfish (or shrimp) and green onions and cook for 5 minutes, stirring occasionally.
  5. Transfer the crawfish mixture to the large pot along with the lemon juice and simmer for another 5 minutes.
  6. Serve warm over steamed white rice and garnish with chopped green onions. Passing cayenne hot sauce at the table.

Notes

  • We use a medium-dark roux for this dish.  It should turn the color of milk chocolate.  If dark specks or streaks appear, the flour has begun to burn and will cause a very bitter/acrid taste.  You'll need to discard and start again.  It's better to keep the heat low when whisking the roux.  It may take a little longer, but you won't run the risk of burning, and you WILL eventually get there. 
  • If using shrimp, go with medium to medium-large (36/40 count or 41/50 count).
  • If purchasing frozen crawfish, we recommend allowing it to defrost in the refrigerator, rather than out on the counter.  This usually takes no more than 48 hours. 
  • This étouffée has low to medium spiciness. To reduce the heat, omit the jalapeno and cut the cayenne pepper in half (or omit).  
  • This dish is even better the next day!
  • Étouffé can be kept in the refrigerator for up to 1 week and it freezes beautifully for up to 2 months. 

Nutrition Information

Calories 392kcal (20%) Carbohydrates 35g (12%) Protein 6g (12%) Fat 20g (31%) Saturated Fat 11g (55%) Cholesterol 31mg (10%) Sodium 1181mg (49%) Potassium 296mg (8%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 1131IU (23%) Vitamin C 36mg (40%) Calcium 66mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 392

% Daily Value*

Calories 392kcal 20%
Carbohydrates 35g 12%
Protein 6g 12%
Fat 20g 31%
Saturated Fat 11g 55%
Cholesterol 31mg 10%
Sodium 1181mg 49%
Potassium 296mg 6%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 1131IU 23%
Vitamin C 36mg 40%
Calcium 66mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.