This Cajun crawfish etouffee recipe is loaded with meaty crawfish tails smothered in a rich gravy with spices and fresh herbs, served over rice. It's huge on flavor and easy to make. One of our very favorites!
Crawfish Etouffee Recipe
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.
The name itself, étouffée, is a French term meaning "to smother" which refers to the rich gravy that smothers and surrounds the crawfish.
This is food from the heart, a staple of Louisiana, and with one bite, you'll be hooked for life.
Crawfish Season
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 to make crawfish etouffee, shall we?
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 or seafood boil seasoning.
- Cayenne Pepper. Optional, for additional spice factor.
- Salt and Black Pepper. To taste.
- Stock. Use either chicken stock, seafood stock, or vegetable stock. Homemade crawfish stock is awesome!
- Louisiana Crawfish Tails.
- Fresh Chopped Parsley.
- For Garnish. Extra chopped parsley, green onions, spicy chili flakes, hot sauce.
- Cooked Rice. For serving, if desired.
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 constantly 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.
Cook the Vegetables. Add the onion, bell peppers, celery and garlic. Stir and cook for 5 minutes to soften.
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.
Crawfish and Parsley. Add the crawfish tails and warm them through. Remove from heat and stir in the parsley.
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?
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.
- Other Proteins. You can make this recipe with other seafood, like fish or shrimp. Try my awesome shrimp etouffee recipe. So good! It's 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.
- Louisiana Real and Rustic, by Emeril Lagasse
Try Some of My Other Popular Recipes
- Shrimp and Grits
- Cajun Chicken and Sausage Gumbo
- Creole Chicken and Sausage Gumbo
- Cajun Pasta with Shrimp and Smoked Sausage
- Shrimp Creole
- Cajun Corn Maque Choux
- Jambalaya Recipe
- Hoppin’ John
- Cajun Red Beans and Rice
- Creole Chicken
- Chicken Fricassee
- Boudin Balls
- Crawfish Boil
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
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!
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 2/4/22 to include new information and video. It was originally published on 8/2/21.
Tom Laramey says
Is it okay to freeze this recipe? I need to have several meals prepared ahead of time for guests we've invited. If it doesn't freeze well, is it less tasty after refrigerating overnight and reheating?
Mike Hultquist says
Yes, you can freeze it. It can change/soften the crawfish a bit, but I've done it just fine to enjoy later on. Let it thaw completely, then reheat it in a pot on the stovetop.
Penny says
I would suggest to separate it before adding the meat if freezing, then add your meat while reheating
Ronnie Neece says
I made this last night and it was a hit! Thank you so much for sharing your recipe. My husband had 3 servings! I love to cook and eat cajun food.
Mike Hultquist says
Outstanding! Glad you both enjoyed it, Ronnie!
Kerri says
I have made this recipe several times. My family loves it! My son asked me to triple the recipe so I could freeze some for his camping trips thanks for the great recipe.
Mike Hultquist says
Outstanding! Glad your whole family loves it, Kerri. I love to hear it!
Chris Phelps says
love it
Mike Hultquist says
Thanks!
Jayde says
Great recipe!! My family loved it. They want me to make it again. Thank you!!!
Mike Hultquist says
Nice! We really LOVE this dish, Jayde. Glad you all do, too!
Randi says
Hands down one of the best and easiest recipes I’ve ever made. My family loved it and they tght I was in the kitchen all day long ( we won’t tell), next time they want me to double the recipe!❤️
Mike Hultquist says
Awesome!! Thanks, Randi!
Rob says
Recipe and comments sound great, can you please list the amount for each ingredient, I want to make it today. thanks much!
Rob in Houston
Mike Hultquist says
Rob, the exact measurements are in the recipe card at the bottom of the post, above the comments. Let me know if you can't find it.
Todd says
NICE
I'm originally from Louisiana and this recipe is about as authentic as it gets. Key here is the rich stock and copper color roux . I prefer a seafood stock as described for best flavor but any combo chicken / vegetable works fine. As the author describes, you can add tomatoes which give you an creole version which I also do and love but prefer this cajun "blond" version .
Mike Hultquist says
Thanks so much, Todd! I appreciate it!
Rick says
Loved it. Totally awesome. I used Serrano peppers and a bit extra hot sauce and spices. Also I love a blend of brown, red, and wild rice. Food of the Gods
Mike Hultquist says
Glad you loved it, Rick! Thanks!
Leanne Burnett says
Wow! This is wonderful. I never leave reviews but I have to say what a good etouffee this is. I have tried 3 other recipes and was always disappointed. I did use seafood stock and I think it gave it greater depth of flavor. I won’t ever use another etouffee recipe. Thank you!
Mike Hultquist says
Excellent! Glad you like my recipe, Leanne! I appreciate you commenting and sharing! Thanks so much.
Susie says
This is my go to recipe!!! Love it. Thank you
Mike Hultquist says
Awesome to hear, Susie! Glad you love it! Thanks!
Amanda says
I’m not sure if I should use white onion or yellow but I plan to use white!
Mike Hultquist says
White or yellow are great here, Amanda. You can use either. Enjoy!
Marsena says
This recipe sounds so good. I would love to make it but the one thing I have a problem is the all purpose flour. Can I substitute either whole wheat flour or corn starch. Or what can you suggest. I am trying to cut out white flour out of my diet.. Thank you
Mike Hultquist says
Marsena, yes, you can use either of those for the initial roux. Corn starch thickens up more, so you might need a bit more liquid. Let me know how it turns out!
Jenae says
This recipe tastes like home! I used seafood stock as optionally suggested in the recipe, and I only deviated from the instructions a bit by adding in one very finely diced mushroom with the veggies since I like to add a hint of that taste. Thanks for sharing your recipe with us! I will definitely be making this again.
Mike Hultquist says
Excellent! Glad you enjoyed it, Jenae!
Mike H. says
I appreciate your feedback, Jenae. Enjoy!