Crawfish Etouffee Recipe

This Crawfish Etouffee Recipe brings authentic Louisiana flavors to your kitchen. With a rich roux, tender crawfish tails, and Cajun seasoning, it’s the perfect comfort food served over rice.

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Prep Time 15

Cook Time 40

Resting Time 5

Total Time 1

Servings: 4

Course: Dinner, Main Course, Seafood dish

Cuisine: Cajun, Creole, Southern

Calories: 320

Ingredients Equipment Method Notes

Ingredients

1 lb crawfish tails peeled, cooked, thawed if frozen
½ cup butter or olive oil for lighter version
½ cup all-purpose flour
1 medium onion diced
1 green bell pepper diced
2 celery stalks diced
3 garlic cloves minced
2 cups chicken or vegetable broth
1 can 14 oz diced tomatoes (optional, for Creole-style)
1 tsp Cajun seasoning adjust to taste
½ tsp cayenne pepper optional for heat
1 tsp paprika
Salt and black pepper to taste
2 tbsp fresh parsley chopped
2 green onions sliced (for garnish)
Juice of ½ lemon
Cooked white rice for serving

Equipment

1 Large heavy-bottomed pot or Dutch oven
1 Wooden spoon (for stirring roux and sauce)
1 Cutting board + sharp knife
1 Ladle For serving

Method

Make the Roux: In a large pot, melt butter over medium heat. Slowly whisk in flour and cook, stirring constantly, until the roux turns medium brown (about 8–10 minutes).
Add Aromatics: Stir in onion, bell pepper, celery, and garlic. Cook for 5–7 minutes until softened.
Season and Simmer: Add broth, diced tomatoes (if using), Cajun seasoning, paprika, cayenne, salt, and pepper. Stir well, then bring to a gentle simmer.
Add Crawfish: Stir in the crawfish tails and cook for 15–20 minutes, allowing the sauce to thicken and flavors to meld.
Finish with Freshness: Add lemon juice, parsley, and adjust seasoning to taste.
Serve: Ladle the Crawfish Etouffee over hot cooked white rice. Garnish with sliced green onions and extra parsley.

Notes

For a spicier etouffee, increase the cayenne pepper or add your favorite hot sauce.
For a lighter version, substitute olive oil for butter in the roux.
This dish is even better the next day refrigerate leftovers for up to 3 days or freeze for 2–3 months.