Description
Crawfish Étouffée is a rich and comforting dish that embodies the essence of Louisiana cuisine. Featuring tender crawfish tails smothered in a velvety, buttery sauce with the “Holy Trinity” of Cajun cooking—onion, bell pepper, and celery—this dish is packed with bold flavors. Served over fluffy white rice, it’s a staple of Creole and Cajun cooking, offering just the right balance of spice, depth, and warmth.
Ingredients
For the Roux:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
For the Étouffée Base:
- 1 small onion, finely chopped
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 (10 oz) can diced tomatoes (optional, for Creole-style variation)
- 2 cups seafood or chicken stock
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce (or to taste)
- 1 tsp Creole seasoning
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (adjust to taste)
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
For the Crawfish:
- 1 lb crawfish tails (fresh or frozen, thawed)
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
- 1/4 cup green onions, sliced
For Serving:
- 3 cups cooked white rice
- Lemon wedges, for garnish
Instructions
- Make the Roux – In a large skillet or Dutch oven, melt butter over medium heat. Stir in flour and cook, stirring constantly, until the roux turns a light brown or copper color (about 5 minutes).
- Sauté the Holy Trinity – Add chopped onions, bell pepper, and celery to the roux. Cook for 5-7 minutes until softened, stirring occasionally.
- Add Garlic and Spices – Stir in the minced garlic, Creole seasoning, paprika, cayenne, thyme, and bay leaf. Cook for 30 seconds until fragrant.
- Build the Sauce – Pour in the seafood or chicken stock, Worcestershire sauce, hot sauce, and diced tomatoes (if using). Stir well and bring to a simmer. Let cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the Crawfish – Stir in the crawfish tails and let them cook for 5 minutes until heated through. Be careful not to overcook.
- Finish and Serve – Remove the bay leaf, stir in lemon juice, parsley, and green onions. Serve hot over cooked white rice with lemon wedges on the side.
Notes
- For a richer flavor, use homemade seafood stock or add a splash of white wine while simmering.
- Adjust the spice level by adding more or less cayenne pepper and hot sauce.
- For a shrimp version, simply substitute the crawfish with large shrimp.
- Leftovers taste even better the next day! Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Sautéed, Smothered
- Cuisine: Cajun, Creole