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2 August 2021

This Cajun crawfish etouffee recipe is loaded with meaty crawfish tails smothered in a rich gravy with Cajun spices and fresh herbs, served over rice. It’s huge on flavor and easy to make.

We’re cooking up a big pot of warm, comforting Crawfish Etouffee in the Chili Pepper Madness kitchen, my friends. Would you care for a bowl? Come on and join us!

Crawfish étouffée is a simple dish of sweet and meaty crawfish served up in a rich and flavorful gravy that is made from a quick roux. The dish includes the Cajun holy trinity of onions, bell peppers and celery, along with lots of garlic, spicy Cajun seasonings, and fresh chopped herbs.

This is food from the heart, a staple of Louisiana, and with one bite, you’ll be hooked for life.

Crawfish season in Louisiana typically runs from November through July, depending on the weather. Cooking crawfish is typically done in a boil, like a crawfish boil, with lots of corn and seasonings.

Crawfish today is hugely popular in etouffee, which I know you’re going to love.

Let’s talk about how we make crawfish etouffee, shall we?

Crawfish Etouffee in a pan

Crawfish Etouffee Ingredients

  • Butter. Or you can use peanut oil or other vegetable oil.
  • All Purpose Flour.
  • Vegetables. Onion, Celery and Bell Pepper (the Cajun Holy Trinity) + Garlic. I like to use jalapeno peppers in place of the bell pepper for some extra heat in my etouffee.
  • Cajun Seasonings. Try my homemade Cajun seasoning blend. Or you can use Creole seasonings.
  • Cayenne Pepper. Optional, for additional spice factor.
  • Salt and Black Pepper. To taste.
  • Stock. Use either chicken stock, seafood stock, or vegetable stock.
  • Louisiana Crawfish Tails.
  • Fresh Chopped Parsley.
  • For Garnish. Extra chopped parsley, green onions, spicy chili flakes, hot sauce
  • Cooked Rice. For serving, if desired.

Crawfish Etouffee over white rice with lots of chunky crawfish tails

How to Make Crawfish Etouffee – the Recipe Method

Make the Roux. Heat a large pan or pot to medium heat and melt the butter. Add the flour and stir to make a roux. Stir continuously for 5 minutes, or until the roux turns a copper color. Do not let the roux burn. A Dutch oven is great for making etouffee. See my post on How to Make a Roux.

Cooking the roux to make Crawfish Etouffee

Cook the Vegetables. Add the onion, bell peppers, celery and garlic. Stir and cook for 5 minutes to soften.

Cooking the vegetables in the roux to make Crawfish Etouffee

Stock, Seasonings, Simmer. Stir in the Cajun seasonings, cayenne, salt and pepper to taste, and stock or broth. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally, to let the flavors develop. I like to simmer 30 minutes.

Cooking the Crawfish Etouffee in a pan

Crawfish and Parsley. Add the crawfish tails and warm them through. Remove from heat and stir in the parsley.

Crawfish Etouffee ready to serve

Serve the Etouffee. Serve over white rice (if desired) and garnish with extra parsley and spicy chili flakes.

Boom! Done! Your crawfish etouffee is ready to serve. Looks so good, doesn’t it? Man, we love this recipe. Who doesn’t love a tasty etouffee?

Crawfish Etouffee on a plate

Recipe Tips & Notes

  • Raw Crawfish. If using raw crawfish, cook the peeled tails with with the onion, peppers and celery, then continue with the recipe. The tails will cook through during simmering.
  • Extra Ingredients. Bay leaves are a nice flavor addition here. You can also make this recipe with tomatoes for more of a Creole version.

That’s it, my friends. I hope you enjoy my crawfish etouffee recipe. Let me know if you make it. I’d love to hear how it turned out for you. Keep it spicy!

Cookbook Recommendation

If you enjoy Louisiana cooking, including Cajun and Creole cuisine, I have found this book very informative with lots of great recipes and techniques.

Scooping Crawfish Etouffee from the pan

Try Some of My Other Popular Recipes

Crawfish Etouffee on a plate over white rice

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Crawfish Etouffee Recipe

This Cajun crawfish etouffee recipe is loaded with meaty crawfish tails smothered in a rich gravy with Cajun spices and fresh herbs, served over rice. It's huge on flavor and easy to make.
Prep Time10 mins
Cook Time30 mins
Course: Main Course
Cuisine: American
Keyword: bell peppers, cajun, crawfish, roux, spicy
Servings: 4
Calories: 214kcal

Ingredients

  • 4 tablespoons butter or use peanut oil
  • 4 tablespoons all purpose flour
  • 1 medium onion chopped
  • 1 medium bell pepper chopped (I use jalapeno for spicier)
  • 1 stalk celery chopped
  • 4 cloves garlic chopped
  • 2 teaspoons Cajun seasonings or to taste
  • 1 teaspoon cayenne pepper optional, for spicier
  • Salt and pepper to taste
  • 2 cups chicken stock or use seafood stock
  • 1 pound crawfish tail meat par-cooked
  • 1 tablespoon chopped parsley
  • FOR GARNISH: Extra chopped parsley, spicy chili flakes, hot sauce
  • Cooked rice for serving if desired

Instructions

  • Heat a large pan or pot to medium heat and melt the butter.
  • Add the flour and stir to make a roux. Stir continuously for 5 minutes, or until the roux turns a copper color. Do not let the roux burn.
  • Add the onion, peppers, celery and garlic. Stir and cook for 5 minutes to soften.
  • Stir in the Cajun seasonings, cayenne, salt and pepper to taste, and stock or broth. Reduce heat and simmer for 20 minutes to let the flavors develop, stirring occasionally.
  • Add the crawfish tails and warm them through.
  • Remove from heat and stir in the parsley.
  • Serve over white rice (if desired) and garnish with extra parsley and spicy chili flakes. Don't forget the hot sauce!

Notes

Nutrition facts estimated without rice.
Raw Crawfish. If using raw crawfish, cook the peeled tails with with the onion, peppers and celery, then continue with the recipe. The tails will cook through during simmering.

Nutrition

Calories: 214kcal | Carbohydrates: 17g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 297mg | Potassium: 349mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2122IU | Vitamin C: 43mg | Calcium: 37mg | Iron: 1mg

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