Crawfish Etouffee

This Cajun Crawfish Etouffee recipe is packed with flavor. Etouffee literally translates to “smothered” and it’s a dish that’s commonly found in Creole and Cajun cooking. Served with fluffy white rice, it’s a flavor-packed family-pleasing meal.

Easy Crawfish Etouffee Recipe

Is etouffee always made with crawfish? In this instance it is yes, but it can also be made with crab or shrimp. It’s always served over rice and there are differences between Creole and Cajun versions with each highlighting their own little nuances. Some cook’s won’t use tomatoes in their etouffee at all but this recipe is all about how we love eating it. There are crushed tomatoes in my version giving it a full flavored profile. Etouffee translates as smothered and this recipe lives up to that description with its thick gravy like sauce that soaks into the rice.

Many foodies and lovers of etouffee have varying opinions about whether tomatoes should be used as an ingredient in etouffee. Adding tomatoes to the mix tends to be more of a Creole version of cooking, but at the end of the day it comes down to what you like, right? I do include tomatoes in my crawfish etouffee recipe and I’ll be the first to say that I love it either way.

Key ingredients to make Cajun Crawfish Etouffee: (Scroll down for full printable recipe card.)

• Crawfish – Fresh or frozen Louisiana crawfish tails give this etouffee its signature flavor.
• Roux – Salted butter or unsalted butter and all purpose flour thickens the sauce
• Trinity – Onion, celery and green bell pepper form the holy trinity of flavors.
• Liquid – Shrimp stock or fish stock to make the sauce.
• Garlic – Lots of garlic enhances the flavor.
• Tomatoes – Canned tomatoes add texture and flavor.
• Spices – Cajun or Creole seasoning, salt, black pepper, cayenne pepper, bay leaves.
• Fresh Herbs – Fresh thyme for an earthy flavor.
• Serving – Green onions, lemon juice, fresh parsley cooked white rice and hot sauce for serving.

How to Make the Best Crawfish Etouffee Recipe

• Make Roux – In a large cast-iron Dutch oven or similar deep heavy skillet, melt 1/2 cup butter. Whisk in flour. Cook stirring over low heat until mixture is a caramel-colored paste similar to peanut butter. About 20 minutes.
• Sauté Vegetables – To the pot add the onion, celery, pepper and onions; stir until coated. Cook over medium heat until the vegetables begin to soften. Add minced garlic, cooking for 1 minute longer.
• Liquid and Spices – Pour in stock, tomatoes, Worcestershire sauce, Cajun seasoning, salt, pepper, cayenne, bay leaves and thyme. Bring to a boil.
• Cook – Reduce heat; cover and simmer stirring occasionally.
• Add Crawfish – Next add crawfish, lemon juice, green onions and fresh parsley. Add a few dashes of hot sauce.
• Cook Crawfish – Cook uncovered over medium low per the recipe just until crawfish is heated through. Whisk in reserved butter. Mix well.
• Serve ladled over cooked white rice, with hot sauce and garnished with parsley and green onions.

Kitchen Equipment to Make the BEST Cajun Crawfish Etouffee Recipe

• Large 6 quart Dutch oven or similar size pot.
• Chopping board and knife.
• Measuring cups and measuring spoons.
• Balloon whisk.
• Spoon, bowl and a ladle for serving.

Recipe Variations, Tips and Substitutions

• Don’t Overcook the Roux – The roux for etouffee isn’t cooked quite as long as the roux for gumbo. It’s cooked for a shorter period which results in a more golden color and lighter taste.
• Stock – You can use chicken stock in place of shrimp stock.
• Fresh Herbs – You can garnish the top with fresh chives in place of green onions.
• Fresh or Frozen Crawfish – If you don’t live at the coast and have easy access to fresh seafood you can use frozen crawfish tails available in the freezer section of most grocery stores. They work like a charm in this etouffee recipe.
• Use Tomato Paste – You can thicken the etouffee at the end of cooking with tomato paste, if desired. Begin by using 1-2 tablespoons at a time repeating until desired thickness is reached. If you prefer not to add more tomato to the flavor profile you can also thicken with a cornstarch slurry. Begin with 1-2 tablespoons of cornstarch dissolved in an equal amount of cold water. Stir together until fully dissolved then whisk it into the etouffee. Repeat the process until your desired thickness is reached. Keep in mind the sauce is meant to be thicker than a broth but thinner than a thick country gravy.

Storage and Leftovers

• Leftovers – Store leftover Crawfish Étouffée in an airtight container chilled in the refrigerator for 1-2 days.
• Reheating – Reheat gently over medium heat in a saucepan on the stovetop.
• Freezer – Freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Southern Style Cajun and Creole Recipes to Make

I adore the food of New Orleans. It’s spicy and full flavored and features an obvious French influence that makes the fusion of flavors so satisfying. More Cajun and Creole inspired recipes you may like to try:

• My take on Cajun Dirty Rice.
• Shrimp Po’boy Recipe served on toasted hoagie rolls fully dressed with lettuce, tomatoes, dill pickles and mayonnaise or Cajun aioli.
• My easy Air Fryer Salmon is coated with a delicious Cajun blend of seasonings.
• Easy Shrimp Creole is rich and delicious.
• Cajun Orzo with Andouille Sausage is a family pleasing meal.
• You may also enjoy this Creole Shrimp Dip recipe from Creole Contessa.

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Helpful Kitchen Items:

• Skillet
• Measuring Set
• Kitchen Utensils
• Knives and Chopping Board