Crawfish Étouffée
Crawfish Étouffée is a rich, comforting Louisiana classic that brings bold Creole flavors to your table. This dish features tender crawfish simmered in a flavorful, buttery roux with the “Holy Trinity” of Cajun cooking—onions, bell peppers, and celery. Served over a bed of fluffy white rice, it’s the perfect balance of spice, depth, and warmth.
If you’ve never made étouffée before, don’t worry! This recipe is simple to follow and packed with authentic Southern flavors. Whether you’re hosting a dinner party or just craving some Louisiana comfort food, this dish will quickly become a favorite.
Why You’ll Love Crawfish Étouffée
- Rich & Flavorful – The buttery roux and seafood stock create a deep, savory taste.
- Authentic Cajun Cuisine – Brings the flavors of Louisiana right to your kitchen.
- Perfect for Special Occasions – Impress guests with this traditional Southern dish.
- Easily Adjustable – Control the spice level and seasoning to suit your taste.
- Great for Leftovers – Tastes even better the next day as the flavors meld together.
What You Need to Make Crawfish Étouffée
Before you start cooking, gather all your ingredients. Exact amounts are in the recipe card below!
- Butter – Creates a rich base for the roux.
- All-purpose flour – Thickens the sauce for a velvety texture.
- Onion, Bell Peppers & Celery – Known as the “Holy Trinity” of Cajun cooking.
- Green onions & Garlic – Add depth and a fresh, aromatic flavor.
- Seafood Stock – Enhances the dish with a bold, savory taste.
- Garlic Powder & Seasonings – Essential for that authentic Creole kick.
- Crawfish – The star of the dish, bringing sweet and tender seafood goodness.
- White rice – The perfect base to soak up all that delicious sauce.
How to Make Crawfish Étouffée
1
Make the Roux: In a shallow Dutch oven, melt the butter over medium heat. Whisk in the flour and stir continuously until you reach a golden brown color.
2
Sauté the Holy Trinity: Add the diced onions and stir until they caramelize. Then, add the celery, green bell pepper, red bell pepper, and half of the green onions. Cook for about 25 minutes, stirring occasionally. Add the minced garlic and cook for another 5 minutes.
3
Simmer the Étouffée: Pour in the seafood stock and add your seasonings. Stir well, then add the crawfish. Cover and let it simmer on low-medium heat for about 30 minutes, stirring occasionally to prevent sticking.
4
Final Touches: Add the remaining green onions about 10 minutes before serving. Taste and adjust the seasonings as needed.
5
Serve & Enjoy: Spoon the crawfish étouffée over warm white rice and dig in!
Commonly Asked Questions
Can I use frozen crawfish for this recipe?
Yes! Just make sure to thaw and drain them well before adding to the pot.
What can I substitute for seafood stock?
You can use chicken stock if you don’t have seafood stock, but the flavor will be slightly different.
How spicy is this dish?
It has a mild heat, but you can add cayenne pepper or hot sauce to spice it up!
Can I make this ahead of time?
Absolutely! Crawfish Étouffée tastes even better the next day as the flavors deepen.
Classic Crawfish Étouffée Recipe
Ingredients
- 2 sticks of butter
- ⅓ cup all-purpose flour
- 1 onion diced
- 1 green bell pepper diced
- 3 stalks of celery diced
- 1 red bell pepper diced
- 1 bunch green onions diced (divided)
- 4 cloves garlic minced
- 1 box seafood stock
- 3 tbsp Creole Trinity Seasoning
- Salt & pepper to taste
- 1 pound crawfish tails fresh or frozen
- Cooked white rice for serving
Instructions
- In a shallow Dutch oven, melt the butter over moderate heat. Whisk in the flour and stir constantly until the mixture turns a golden brown color.
- Add the diced onions and stir until they caramelize. Then, add the celery, green bell pepper, red bell pepper, and half of the green onions. Cook for about 25 minutes, stirring occasionally. Add the minced garlic and cook for another 5 minutes.
- Pour in the seafood stock and add your seasonings (garlic powder, salt, and pepper). Stir well, then add the crawfish. Cover and let it cook on low-medium heat for about 30 minutes, stirring occasionally to prevent sticking.
- Add the remaining green onions about 10 minutes before serving. Taste and adjust seasonings as needed.
- Spoon the crawfish étouffée over warm white rice and enjoy!
