Authentic New Orleans Crawfish Etouffee Recipe (Easy Louisiana Style)

This crawfish etouffee recipe is authentic New Orleans style, made with a rich roux, the holy trinity, and perfectly tender crawfish tails. It’s buttery, packed with flavor from the holy trinity (onion, bell pepper, celery), and it comes together fast enough for a weeknight—but tastes like you cooked all day.

This is one of those dishes where the sauce does all the talking: silky, seasoned, and spooned over fluffy rice. Let’s get into it.

What Is Crawfish Étouffée?

Étouffée (pronounced “ay-too-FAY”) means “smothered”—and that’s exactly what’s happening here: crawfish tails smothered in a seasoned, thickened sauce. This version stays classic with a light golden roux, which keeps the flavor rich without getting too dark or heavy.

Cajun vs Creole Étouffée: What’s the Difference?

Creole étouffée (New Orleans style) is often a little richer and can lean more “saucy,” sometimes with more tomato in other Creole dishes (not required here). Cajun étouffée is typically more rustic and can lean darker or heartier depending on the cook.
This recipe is New Orleans–leaning Creole style: a light golden roux, the trinity, and a silky sauce that “smothers” the crawfish without being heavy.

Ingredients You Need (Louisiana Pantry Staples)

Here’s everything you need (simple ingredients, BIG flavor):

• 1 lb peeled crawfish tails
• 6 Tbsp unsalted butter
• 1/2 onion, finely diced
• 1 green bell pepper (seeded + finely diced)
• 2 stalks celery, finely diced
• 4 cloves garlic, minced
• 1/2 cup all-purpose flour
• 4 cups unsalted chicken or seafood broth
• 2 green onions, chopped
• 2 tsp Worcestershire sauce
• 1 tsp hot sauce (adjust to taste)
• 2 tsp Cajun or Creole seasoning
• 1 tsp paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 bay leaf
• Salt + black pepper, to taste
• Fresh parsley, chopped (garnish)
• Cooked white rice (serving)

Equipment You’ll Need

• Large heavy-bottomed pot or Dutch oven
• Cutting board + sharp knife
• Measuring cups/spoons
• Wooden spoon or spatula

How to Make Authentic New Orleans Crawfish Étouffée

Follow these steps for a foolproof crawfish etouffee recipe with a smooth roux and tender crawfish tails.

1) Prep the vegetables

Finely dice the onion, green bell pepper, and celery. Mince the garlic. (The smaller the chop, the smoother the sauce.)

2) Make the roux (don’t rush this)

In a large heavy-bottomed pot, melt butter over medium heat. Sprinkle in the flour and stir constantly until the roux turns light golden-brown, about 5–8 minutes.

Pro tip: Keep it moving—roux can go from perfect to burned quick.

3) Sauté the trinity + garlic

Add onion, bell pepper, celery, and minced garlic to the roux. Cook, stirring frequently, until softened—about 6–8 minutes.

4) Build the sauce (smooth, no lumps)

Slowly pour in the broth a little at a time, stirring constantly to keep the sauce silky. Add Worcestershire, hot sauce, Cajun/Creole seasoning, paprika, cayenne, and bay leaf.

Bring to a simmer and cook 8–10 minutes, until slightly thickened.

5) Add the crawfish + finish

Stir in crawfish tails and green onions. Simmer 5–7 minutes so everything melds together. Taste and adjust salt and black pepper as needed.

6) Serve it up

Remove the bay leaf. Spoon the étouffée over a bed of fluffy white rice and garnish with fresh parsley.

Pro Tips for the Best Crawfish Étouffée

Biggest fail: a lumpy or broken sauce.

• Whisk/stir while adding broth (slowly!) to keep it smooth.
• Medium heat for roux = control. High heat = burned roux fast.
• Want it thicker? Simmer the sauce longer BEFORE adding the crawfish.
• Prefer a lighter look? Stop the roux at blond instead of deeper golden-brown.
• Heat level is personal: start mild, then build with cayenne + hot sauce.

My Quick Test: Blond Roux vs. Golden Roux

I tested this Crawfish Etouffee Recipe two ways:

• Blond roux: lighter color, slightly more buttery, super smooth
• Light golden roux (this recipe): deeper flavor, still not heavy, more “classic” vibe

If you’re new to roux, start with blond. If you want that deeper Cajun comfort taste, go light golden like the steps above.

What to Serve with Crawfish Étouffée

This dish is already a full meal, but it goes crazy with:

• Warm cornbread
• Green beans or okra
• Garlic bread

Storage + Reheating

• Fridge: Store in an airtight container for up to 3 days.
• Reheat: Low heat on the stove with a splash of broth to loosen the sauce.
• Freeze: You can, but the texture is best fresh. If freezing, thaw overnight and reheat gently.

Crawfish Etouffee Recipe Variations

• Shrimp étouffée: swap crawfish for shrimp (add shrimp at the very end so it doesn’t overcook).
• Extra rich: use seafood stock instead of chicken broth.
• More heat: add extra hot sauce or an extra pinch of cayenne.

Food Safety Note

When cooking and storing seafood, follow USDA food safety guidance for proper refrigeration and reheating.

Authentic New Orleans crawfish étouffée with a light golden roux

5 from 1 vote

This Ultimate Fusion Crawfish Étouffée combines the best of Louisiana cuisine, featuring succulent crawfish tails in a rich, flavorful sauce. Perfect for a hearty dinner or special occasion, this dish brings the taste of the bayou to your table.

Print Recipe Pin Recipe

Prep Time20 minutes mins

Cook Time35 minutes mins

Servings:4 servings

Course:Main Course

Cuisine:American, Cajun, Creole

Calories:325

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb peeled crawfish tails
• 6 tablespoons unsalted butter
• 1/2 onion finely diced
• 1 green bell pepper seeded and finely diced
• 2 stalks celery finely diced
• 4 cloves garlic minced
• 1/2 cup all-purpose flour
• 4 cups unsalted chicken or seafood broth
• 2 green onions chopped
• 2 teaspoons Worcestershire sauce
• 1 teaspoon hot sauce adjust to taste
• 2 teaspoons Cajun or Creole seasoning
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper adjust to taste
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley chopped for garnish
• Cooked white rice for serving

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting Board
• Sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula

Method

 

1. Prepare the Vegetables: Finely dice the onion, green bell pepper, and celery. Mince the garlic.
2. Make the Roux: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the flour and cook, stirring constantly, until the roux is a light golden-brown color, about 5-6 minutes.
3. Sauté the Vegetables: Add the diced onion, bell pepper, celery, and minced garlic to the roux. Cook, stirring frequently, until the vegetables are softened, about 6-8 minutes.
4. Build the Sauce: Gradually add the broth, stirring constantly to prevent lumps. Add the Worcestershire sauce, hot sauce, Cajun seasoning, paprika, cayenne pepper, and bay leaf. Bring the mixture to a simmer and cook for 8-10 minutes, until slightly thickened.
5. Add the Crawfish: Stir in the crawfish tails and green onions. Simmer for an additional 2-4 minutes, allowing the flavors to meld together. Taste and adjust seasonings with salt and black pepper as needed.
6. Serve: Remove the bay leaf. Serve the Crawfish Étouffée over a bed of fluffy white rice. Garnish with fresh chopped parsley.

Notes

• For the best flavor, use fresh crawfish tails when available.
• Adjust the heat level by modifying the amount of cayenne pepper and hot sauce.
• Don’t rush the roux – it’s the foundation of your étouffée and contributes significantly to the flavor.
• For a thicker consistency, simmer the sauce longer before adding the crawfish.
• If you prefer a lighter color, you can make a blonde roux instead of cooking it to a golden-brown color.

More Louisiana Recipes to Try

Dirty Rice – hearty Cajun side that soaks up sauce
Shrimp Creole – another New Orleans classic
Gumbo – rich and comforting for colder days
Turnip Greens – balances the richness

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