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Easy Crawfish Etouffee Recipe

This Crawfish Etouffe is loaded with succulent crawfish tail meat spiced with Cajun seasonings, and simmered in a rich, buttery roux. Like gumbo and jambalaya, this Southern seafood delight originated in Louisiana, a region known for its flavorful cuisine.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8
Course: Dinner , Others

Ingredients

For the Roux:
  • 4 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 2 tablespoons olive oil
For the Etouffee:
  • 1 pound crawfish tail meat
  • 2 cups chicken broth
  • 1 cup onion diced
  • 1/2 cup celery diced
  • 1/2 cup green bell pepper diced
  • 1 teaspoon chopped fresh thyme
  • 3 cloves garlic minced
  • 1 bay leaf
  • 1 tablespoon Cajun Seasoning or creole seasoning
  • salt to taste
  • hot sauce to taste
  • Chopped parsley for garnish

Instructions

    Cup of Yum
  1. Make the Roux: In a large heavy-bottom pot over medium-low heat, add butter and oil. Once melted, whisk in flour, stir until combined. Continue to cook, stirring constantly for about 10 to 15 minutes until the mixture reaches a brown color as milk chocolate. Keep a close eye on the roux and not to let it burn, adjusting the heat if needed. You can add more flour or oil if necessary.
  2. Cook the veggies: Add onions, celery, bell peppers, garlic, thyme, and bay leaf. Then add chicken broth to the roux. Turn the heat to medium and stir well. Bring to a boil and cook for 5-6 minutes or until the veggies are slightly tender.
  3. Season the broth: Add Cajun seasoning, hot sauce, and salt. Taste and add more if needed. Simmer for about 5 minutes.
  4. Add crawfish meat: Add crawfish tail meat, and simmer for 2-3 minutes until the crawfish is cooked through. Serve warm over rice and enjoy!