This crawfish etouffee is a classic Louisiana recipe packed with bold and robust flavors! Succulent crawfish tails are smothered in a rich and buttery gravy made with the holy trinity, dark nutty roux, and a hint of Creole spices.
You can make a Cajun or Creole version using this recipe, depending on your preference! Pair this crawfish etouffee with some steamed rice for the ultimate, Southern comfort food. Absolutely delicious & soul-satisfying!
‘Etoufee’ pronounced as ‘ay-too-fay’ is a French word that means ‘smothered’ or ‘suffocated’. In this context, it refers to how that delicious crawfish tail meat is smothered in a rich, buttery, gravy made with a dark nutty roux, caramelized veggies, fragrant garlic, and seasonings all tied together with a flavorful stock.
Crawfish are also known by many names. They are called crayfish by the Northerners. Other terms like mudbugs, crawdads, mountain lobsters, etc. are also used to describe crawfish. The taste of crawfish is a cross between shrimp and crab, with a sweet and subtle flavor.
I fell in love with etouffee ever since we enjoyed it in New Orleans. Since then we have enjoyed it quite a few times at one of our local Cajun restaurants in Lafayette. I hadn’t thought of giving it a go at home, but when I had some leftover crawfish tails from a crawfish boil, I thought it was time I tried making crawfish etouffee.
I had shot these pictures last May and I really wanted to share this post, but it completely slipped my mind. Our former apartment complex management organized a crawfish boil every year during the month of May.
As you may know, the only way to eat at a crawfish boil is by the bucket loads. That also meant quite a few leftovers. I used leftover crawfish tails that remained from the crawfish boil to make this delicious homemade crawfish etouffee. Nevertheless, I’m excited to share one of Louisiana’s iconic dishes, just before the crawfish season ends 😀
I do miss Cajun food so much, I carried a lot of spices back home with me because it is quite difficult to source the authentic stuff here in Mumbai. Primarily, crawfish are not even available commercially. But, I will definitely be making this with shrimp because it is just as delicious and deserves to be made for an indulgent meal.
Table of Contents
Ingredients required for this recipe
You will need the following ingredients to make this recipe. (Find all the quantities in the step-wise tutorial and recipe card below).
- Louisiana crawfish tail meat, which you will find in the freezer section of your grocery store, in 16 oz packets.
- Unsalted butter and flour: I’ve used butter to make the roux. You can use oil, Crisco, bacon grease, or lard instead.
- Holy trinity: Equal parts onions, celery, and green bell peppers.
- Freshly minced garlic: You can use store-bought minced garlic, but fresh is so much better.
- Seasoning: I used Tony Chachere’s salt-free Creole seasoning. I love that it is salt-free, and that gives me control over the sodium content of the dish. I also added some cayenne pepper for a kick.
- Stock: I used chicken stock made with better than bouillon base because that is what I had at home. I did the blunder of discarding the crawfish head and tails when, in fact, I should have made a stock with it. You could use seafood stock or crawfish stock for that authentic flavor. If you have none of these, simply use water.
- Green onions and chopped parsley
- Cooked rice: To serve
- Additional ingredients: You could add a dash of Worcestershire sauce along with the stock and lemon juice, in the end, to add some acidity to the dish and cut down the richness.
That’s about it. As you see, the ingredient list is not very long. You should definitely try making this restaurant-worthy dish at home.
Tips for making crawfish etouffee
Stay clear of Chinese crawfish: Please do not use this to make etouffee, they do not taste anything like Louisiana crawfish. For that authentic flavor, use Louisiana crawfish always. If you still go ahead with Chinese crawfish, drain and use it to get rid of that somewhat bitter flavor.
No access to crawfish? You will easily find crawfish online or even on Amazon in the US. Any which way, if you can’t, you can use shrimp, a mild fish or crabmeat instead. You could also use chicken if you don’t like seafood.
- Shrimp: Clean and devein 1 lb of shrimps. Sprinkle Creole seasoning, saute with a little butter until it turns pink, set aside. Add it instead of crawfish in the recipe. If using frozen shrimp, thaw them.
- Crabmeat: Add a pound of lump crabmeat in place of the crawfish.
- Chicken: Cut 1 pound of chicken breasts or thighs into 1.5 inch chunks. Season a cup of flour with a pinch of salt, pepper, and 1/2 teaspoon or more of Creole seasoning. Dredge the chicken pieces in flour and fry in hot oil until cooked through and golden brown on the outside. Set aside and add it instead of crawfish in this recipe.
Definitely use all the veggies included in the Holy Trinity: I’d not skip on the onions, bell peppers, or celery as it pretty much forms the base of every Cajun/Creole dish. The caramelized vegetables in butter along with garlic add a delicious layer of complex flavors, that cannot be missed in the final dish. Unless you are allergic or dislike one of these veggies strongly, I highly recommend you use the holy trinity to make this crawfish etouffee.
Pay attention to the roux: Roux is used in thickening gravies, sauces, stews, etc. It is made with equal parts of fat and flour.
For etouffee, you have to cook the roux until it is a shade darker than peanut-brown color. This adds a nice nutty, depth of the flavor to the dish.
Now here’s the deal! If you don’t cook the roux long enough, the entire dish will have a raw flour taste. A lighter-colored roux or blonde roux as it is known is not right for etouffee, it will just taste like a thick crawfish soup. On the other hand, if you leave the roux unattended, it might turn dark and even burn.
Please do not use a burnt roux, as it will make the etouffee bitter and inedible. You’d be wasting precious crawfish meat here. Just dump the entire thing, and start with a fresh roux.
I did burn my roux the first time, I simply tossed it out and started afresh. If you want to make it easier, simply buy the bottled roux and use that instead. Personally, I’ve not tried using a bottled roux, but I’m sure it would be great.
Seasoning: Since I used crawfish meat from a leftover boil, I reduced the seasoning because it was well seasoned. If you are not sure about how much to season, start off with as little as 1/2 teaspoon Cajun or Creole seasoning at a time, tasting as you go. I added about 1/2 tablespoon of Creole seasoning.
Make a Creole version: The cajun version does not include tomatoes, but if you like, you can make a Creole version by adding tomatoes. Add 1- (14.5 oz) can of diced tomatoes or tomato sauce if you don’t like the tomato chunks in step 3.
Make-ahead: Etouffee tastes even better the next day as the flavors have time to meld and mingle. You can make this dish in advance or enjoy tasty leftovers 😀
How to make Cajun crawfish etouffee – Step by step instructions
Step 1: Make the roux
Heat 1/4 cup unsalted butter in a heavy-bottomed skillet, dutch oven, or cast-iron skillet over medium heat. Once the butter melts, add 1/4 cup of all-purpose flour, and mix with a whisk or wooden spatula until smooth. Cook, stirring continuously until the roux reaches a peanut brown or caramel color. It took me about 11 minutes. Switch off the heat, and continue whisking until it turns a shade darker. Set it aside.
Step 2: Saute the holy trinity, garlic, and roux
Heat another saute pan over medium-high heat, add 1/4 cup of unsalted butter, once it melts, add 1/2 cup each of diced onion, bell pepper, and celery along with 4 cloves of minced garlic (you can reduce the garlic as per your preference). Cook until the vegetables soften.
Add the prepared roux, mix well, and cook for another minute.
Step 3: Add the stock and seasonings
Add 1 cup of stock, and mix, and cook for 1-2 minutes, until the mixture thickens.
Then add the remaining 1 cup of stock and mix well. Add 1/2 tablespoon of salt-free Creole/Cajun seasoning along with 1/8 teaspoon of cayenne pepper, 1/4 teaspoon Kosher salt, 2 bay leaves (if using), and 1-(14.5) oz can of no-salt, diced tomatoes (only for a Creole version). Mix well, cover with a lid and simmer for 10-15 minutes, stirring occasionally in between.
Note: If using regular Cajun or Creole seasoning, hold off the salt, since these already contain salt, taste and adjust in the end.
Step 4: Add crawfish tail meat and simmer
Add 12 to 16 oz of crawfish tail meat, mix well, cover, and simmer over low heat for about 5 minutes. Do not overcook the crawfish.
I had about 12 oz of leftover crawfish meat, so that’s what I used. You can add the entire 16 oz packet of frozen and thawed crawfish tail meat.
Step 6: Serve
Check for seasonings, adjust with salt if required. If the etouffee is too thick, add the remaining 1/2 cup of stock, and heat it through. Sprinkle parsley and mix well.
Serve with steamed rice, sprinkle some more chopped parsley, and scallion greens. Add a few dashes of hot sauce. Enjoy!
Notes
1. To make your own crawfish stock:
- Prep the crawfish. Use 1 pound of fresh boiled crawfish. Remove the tail of the crawfish, place the head in another bowl. Peel the shell off of the tail, and place it in the bowl containing the crawfish heads. Remove and discard the black string on the back of the tail meat and set the meat aside in another bowl. Repeat with the rest of the crawfish.
- Add 2 quarts of water in a large saucepan, add 1/2 teaspoon of creole seasoning and mix well. Add the crawfish heads and tails. Cover and simmer for 1 hour. Drain the stock through a fine-mesh strainer, taste for seasoning, and adjust if required. If using leftover crawfish from a crawfish boil, skip the seasonings as it already has a lot of flavor and spice.
2. If you can’t find Cajun/Creole seasoning, use this spice blend: 1/4 to 1/2 teaspoon of kosher salt, 1/2 teaspoon each of freshly cracked black pepper, dried thyme, dried oregano, paprika, 2 teaspoons of dried parsley, and 1/8 teaspoon (or more) of cayenne pepper. Skip the additional salt in the recipe. Adjust with more salt if needed in the last step.
Serving suggestions
Traditionally, etouffee is served around a mound of steamed rice. The rice is tightly packed in a bowl and inverted onto a shallow bowl.
You can also serve it with brown rice, quinoa, riced cauliflower, or mashed potatoes.
Serve a fresh salad and some crusty bread, cornbread, or garlic bread on the side for a complete, wholesome, and hearty meal.
How to store leftovers?
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, remove it from the fridge at least 30 minutes before serving. Transfer to a skillet, add a splash of stock if it looks too thick. Warm on low heat just until heated through.
Can you freeze crawfish etouffee?
Yes, you can freeze etouffee to enjoy it at a later time. Once the etouffee cools down completely, transfer it into a freezer-safe, airtight container, leaving an inch of headspace or into a freezer bag, and squeeze out all the air. Label and freeze up to 2-3 months.
Thaw overnight in the fridge, remove from the fridge at least 30 minutes before serving. Transfer to a skillet, if it is too thick, add a splash of stock and warm on low heat just until heated through.
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Crawfish Etouffee Recipe
Ingredients
For the roux
- 1/4 cup unsalted butter or oil
- 1/4 cup all-purpose flour
For the crawfish etouffee sauce
- 12 to 16 oz Louisiana crawfish tail meat, thaw if frozen
- 1/4 cup unsalted butter, you could use up to 1/2 cup of butter
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced green bell pepper
- 4 garlic cloves, finely minced
- 2 to 2.5 cups seafood or chicken stock, or homemade crawfish stock
- 1/2 tablespoon Tony Chachere's salt-free Creole seasoning
- 1/8 teaspoon cayenne pepper, adjust as per desired heat
- 1/4 teaspoon Kosher salt, or to taste
Optional ingredients
- 1- 14.5 oz can of diced tomatoes, undrained, for a Creole version
- 2 Bay leaves
To serve
- Cooked rice, about 3 cups
- Hot sauce, as required, optional
Instructions
- Heat butter in a heavy-bottomed skillet, dutch oven, or cast-iron skillet over medium heat. Once the butter melts, add all-purpose flour, and mix with a whisk or wooden spatula until smooth.
- Cook, stirring continuously until the roux reaches a peanut brown or caramel color. Switch off the heat, and continue whisking until it turns a shade darker. Set it aside.
- Heat another saute pan over medium-high heat, add butter, once it melts, add diced onions, bell pepper, and celery along with minced garlic. Cook until the vegetables soften.
- Add the prepared roux, mix well, and cook for another minute.
- Add 1 cup of stock, and mix, and cook for 1-2 minutes, until the mixture thickens.
- Then add the remaining 1 cup of stock and mix well. Add Creole/Cajun seasoning along with cayenne pepper, Kosher salt, 2 bay leaves (if using), and 1-(14.5) oz can of no-salt, diced tomatoes (only for a Creole version). Mix well, cover with a lid and simmer for 10-15 minutes, stirring occasionally in between.
- If using regular Cajun or Creole seasoning, hold off the salt, since these already contain salt, taste and adjust in the end.
- Add crawfish tail meat, mix well, cover, and simmer over low heat for about 5 minutes. Do not overcook the crawfish.
- Check for seasonings, adjust with salt if required. If the etouffee is too thick, add the remaining 1/2 cup of stock, and heat it through. Sprinkle parsley and mix well.
- Serve with steamed rice, sprinkle some more chopped parsley, and scallion greens. Add a few dashes of hot sauce. Enjoy!
Notes
- Prep the crawfish. Use 1 pound of fresh boiled crawfish. Remove the tail of the crawfish, place the head in another bowl. Peel the shell off of the tail, and place it in the bowl containing the crawfish heads. Remove and discard the black string on the back of the tail meat and set the meat aside in another bowl. Repeat with the rest of the crawfish.
- Add 2 quarts of water in a large saucepan, add 1/2 teaspoon of creole seasoning and mix well. Add the crawfish heads and tails. Cover and simmer for 1 hour. Drain the stock through a fine-mesh strainer, taste for seasoning, and adjust with salt if required. If using leftover crawfish from a crawfish boil, skip the seasonings as it already has a lot of flavor and spice.
I made this, without the optional diced tomatoes. Turned out great. Used a salt free Cajun seasoning (but added the 1/4 tsp of salt). Took the roux a little past peanut butter, to a caramel color.
My wife loved it too.
Next time, maybe I’ll use a little more Cajun seasoning.
Hi Monty! So glad to hear you both enjoyed it. Thanks for sharing your feedback:)