Here’s a classic Louisiana-style Crawfish Étouffée recipe — rich, flavorful, and perfect served over rice.
Crawfish Étouffée Recipe
Yield: 6 servings
Prep time: 20 minutes
Cook time: 45 minutes
Total time: ~1 hour
Ingredients
For the Étouffée:
1 stick (½ cup) unsalted butter
¼ cup all-purpose flour
1 cup onion, finely chopped
½ cup bell pepper, finely chopped (green preferred)
½ cup celery, finely chopped
2 cloves garlic, minced
2 cups seafood or chicken stock (preferably homemade or low-sodium)
1 (10 oz) can Rotel tomatoes (optional, for a slightly tomato-based version)
2 pounds crawfish tails, peeled and deveined (with fat if available)
2 teaspoons Creole seasoning (Tony Chachere’s or similar)
½ teaspoon cayenne pepper (adjust to taste)
½ teaspoon paprika
½ teaspoon dried thyme
1 bay leaf
Salt and black pepper, to taste
1 tablespoon Worcestershire sauce
2 tablespoons green onions, chopped
2 tablespoons fresh parsley, chopped
For Serving:
Cooked white rice
Hot sauce (Crystal or Tabasco, to taste)
Instructions
1. Make the Roux
In a heavy skillet or Dutch oven, melt the butter over medium heat.
Gradually whisk in the flour to make a blond roux — stir constantly for 5–8 minutes until it turns a light caramel color (don’t let it burn).
2. Cook the Vegetables
Add the onion, bell pepper, and celery (the “Holy Trinity”) to the roux.
Sauté for 5–7 minutes, until the vegetables are soft and fragrant.
Add the garlic and cook for 1 more minute.
3. Add the Liquid and Seasonings
Slowly stir in the stock (and Rotel, if using), whisking constantly until smooth.
Add Creole seasoning, cayenne, paprika, thyme, bay leaf, Worcestershire, salt, and pepper.
Simmer gently for 15–20 minutes, stirring occasionally, until thickened and flavors meld.
4. Add Crawfish
Stir in the crawfish tails and fat, and cook on low heat for 5–10 minutes, just until heated through. (Do not overcook — crawfish can get tough.)
Remove the bay leaf.
5. Finish and Serve
Stir in the green onions and parsley. Taste and adjust seasoning.
Serve hot over a mound of steamed white rice, and add hot sauce if you like extra heat.
Tips & Variations
Substitution: You can use shrimp instead of crawfish if needed.
Richer flavor: Add a splash of sherry or a teaspoon of tomato paste while simmering.
Brighten it up: A squeeze of fresh lemon juice at the end adds a nice pop of flavor.
️ Spiciness: Adjust cayenne or hot sauce to your taste.
