Go Back
Bowl of steaming étouffée with shrimp and crawfish over white rice, garnished with green onions

Crawfish Étouffée

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
Cook Time35 minutes
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 5-7 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.