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5.0 from 57 votes

Crawfish Étouffée

This easy Crawfish Étouffée recipe is my take on the Louisiana classic. It has fresh Louisiana crawfish simmered in a flavorful sauce and served with a scoop of hot rice (or grits).

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 7
Calories: 370 kcal
Course: Main Course
Cuisine: American , Cajun

Ingredients

  • 1 yellow onion , diced
  • 1 green bell pepper , diced
  • 2 ribs celery , diced
  • 5 cloves garlic , minced
  • 12 Tablespoons butter , divided
  • 1/2 cup all-purpose flour
  • 4 cups seafood stock* , or a little more as needed
  • 2 teaspoons Better than bouillon lobster base*
  • 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
  • 1 bunch green onions , chopped
  • 1 lb Louisiana Crawfish Tails
For Serving:
  • 4 cups hot cooked rice , or grits
  • hot sauce (I like Crystal)

Instructions

    Cup of Yum
  1. Sauté "Holy Trinity" Veggies: Add 3-4 tablespoons butter or oil to a 12’’ cast iron skillet, or dutch oven over medium heat. Once melted, add onion, celery, bell pepper and garlic and cook for 5 minutes, until translucent. Remove veggies to a bowl.
  2. Roux: Reduce heat to medium low. Add 8 tablespoons (1 stick) butter to the pan. Once melted, add flour, and whisk to combine. Cook, whisking continuously, for about 10-15 minutes, or until it turns golden, the color of peanut butter. Be careful not to let it burn.
  3. Finish Gravy: Reduce heat to low and slowly add the seafood broth, using a whisk to constantly stir as you pour a slow and steady stream into the pot. Whisk until completely smooth. Add veggies back to the sauce, along with seasonings and bouillon. Simmer on low heat for 10 minutes. You want the consistency of gravy. If needed, add 1 - 2 tablespoons more flour by ladling out a big spoonful of the broth into a cup, stir in the flour until smooth, and return to the pot. Cook until thickened.
  4. Crawfish: Add cooked crawfish tails and cook until warmed through. Taste and adjust seasonings as needed.
  5. Serve over hot cooked white rice, or cooked grits. Garnish with green onion, and serve with hot sauce.

Notes

  • Yield: Makes about 7 cups. Serving size is 1 cup etouffe and 1/2 cup white rice.
  • Crawfish: High quality Louisiana crawfish tails are essential for great Cajun Étouffée. They're pre-cooked, so they’re ready to add to this recipe. Find them in the freezer section of the grocery store, or order them online. IMPORTANT: Imported crawfish from overseas will not taste as good! Look for "Louisiana" on the label. For Frozen Whole Crawfish, thaw, wash well, and remove meat. Save the shells to make stock if you want. For Live Crawfish, wash, place in pot of boiling water and apply lid. Boil 1-2 minutes, then remove to a bowl of ice water to cool, and then remove meat from shells.
  • Stock: You may substitute chicken or vegetable stock. To make your own seafood stock for this recipe, save the shells from whole crawfish and place in a pot. Cover with cold water and add any leftover ends from veggies (carrot, celery or onion) and add a little pinch of dried thyme, basil and oregano. Bring to boil, then simmer, covered for 1-2 hours.
  • You may substitute chicken or vegetable stock. To make your own seafood stock for this recipe, save the shells from whole crawfish and place in a pot. Cover with cold water and add any leftover ends from veggies (carrot, celery or onion) and add a little pinch of dried thyme, basil and oregano. Bring to boil, then simmer, covered for 1-2 hours.
  • Lobster Better Than Bouillon is essential to add depth of flavor--find it at local Asian or International Food Markets-- but you may substitute better than bouillon chicken or vegetable base.
  • is essential to add depth of flavor--find it at local Asian or International Food Markets-- but you may substitute better than bouillon chicken or vegetable base.
  • Make Ahead Instructions: Crawfish Étouffée can be made ahead of time and heated when ready. Store in an airtight container in the refrigerator and reheat over medium heat in a pot on the stove.
  • Freezing Instructions: Let cool completely then transfer to a freezer safe container or bag and freeze for up to 3 months. Let thaw completely overnight in the refrigerator before reheating on the stove.
  • Creole Étouffée: Add 1 diced roma tomato and 2 Tablespoons tomato paste.
  • Add 1 diced roma tomato and 2 Tablespoons tomato paste.

Nutrition Information

Calories 370kcal (19%) Carbohydrates 37g (12%) Protein 8g (16%) Fat 21g (32%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 62mg (21%) Sodium 837mg (35%) Potassium 298mg (9%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 931IU (19%) Vitamin C 17mg (19%) Calcium 81mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 7Serving

Amount Per Serving

Calories 370

% Daily Value*

Calories 370kcal 19%
Carbohydrates 37g 12%
Protein 8g 16%
Fat 21g 32%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 62mg 21%
Sodium 837mg 35%
Potassium 298mg 6%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 931IU 19%
Vitamin C 17mg 19%
Calcium 81mg 8%
Iron 1mg 6%

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