Here’s a classic Louisiana Crawfish Étouffée—rich, buttery, and full of Cajun-Creole flavor 🦞🍚
(No heat overload unless you want it!)
Crawfish Étouffée
Ingredients
- ½ cup butter
- ½ cup all-purpose flour
- 1 medium onion, finely chopped
- 1 bell pepper, finely chopped
- 2 stalks celery, finely chopped
(the Holy Trinity) - 3 cloves garlic, minced
- 2 cups seafood stock (or chicken stock)
- 1½ lbs crawfish tails, peeled
- 1 tsp paprika
- ½ tsp cayenne (adjust to taste)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Cajun or Creole seasoning
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce (optional)
- 2 tbsp green onions, sliced
- 1 tbsp fresh parsley, chopped
Instructions
1️⃣ Make the roux
Melt butter over medium heat. Whisk in flour and cook 8–10 minutes, stirring constantly, until light peanut-butter color.
2️⃣ Add vegetables
Stir in onion, bell pepper, and celery. Cook 5 minutes until soft. Add garlic, cook 30 seconds.
3️⃣ Build the sauce
Slowly add stock, stirring until smooth and thick.
4️⃣ Season
Add paprika, cayenne, salt, pepper, Cajun seasoning, Worcestershire, and hot sauce.
5️⃣ Add crawfish
Gently fold in crawfish tails. Simmer 5–7 minutes (do not overcook).
6️⃣ Finish
Stir in green onions and parsley. Adjust seasoning.
Serve
Spoon over hot white rice 🍚
Optional sides: cornbread, French bread, or sautéed okra.
Tips for Authentic Flavor
- Étouffée roux is lighter than gumbo
- Crawfish go in last to stay tender
- Butter at the end = richer sauce
Want a shrimp étouffée, no-roux shortcut, or extra-spicy Cajun version?