Crawfish Etouffee
I'm thrilled to share this classic Crawfish Étouffée recipe with you today. "Étouffée" means "smothered" in French, and that's exactly what this dish is – tender crawfish tails smothered in a rich, flavorful gravy made with a perfect dark roux and the Cajun holy trinity of onions, celery, and bell peppers. This version delivers that deep, authentic Louisiana taste that's perfect for Mardi Gras season or any time you're craving Creole comfort food.
Living in the South (shoutout to my Cajun roots!), crawfish season is sacred, and étouffée is one of the best ways to showcase those sweet, plump tails. This is the perfect way to use some of that left over crawfish after a boil! Serve it over fluffy white long grain Louisiana rice with a side of Crystal hot sauce and maybe some buttered french bread– pure heaven!
Ingredients (Serves 4-6)
2 lbs crawfish tails (peeled; fresh or frozen Louisiana crawfish preferred)
1/2-3/4 jar dark roux (you can make your own roux if you want)
1 1/2 cups diced onions
1/4 cup diced celery
1/3 cup diced bell peppers (green or a mix)
1/4 cup finely minced garlic
- Feel free to use half of a container of Guidry's Trinity if you prefer
1 stick of butter
1 T tomato paste
1 can (14-15 oz) seafood stock (or 1.75 cups homemade) or chicken broth
3 cups water
2 tsp Cajun seasoning (we've got plenty to choose from)
2 tsp white pepper
1 tsp hot sauce (or more to taste)
Salt and Pepper to taste
The holy trinity – onions, celery, and bell peppers – is the base of so many Cajun dishes!
Instructions
- In a large heavy bottom pot, spoon out your jarred roux. Using your fork, smash it into an even layer and turn on your heat. Using a wooden roux spoon, stir the roux as it begins to melt, making sure it doesn't burn. Add a 1/4 cup of water to loosen it up a bit as you continue to stir. You can use the roux directly out of the jar, but I like to allow it to darken a little more.
- Once the roux is ready, add the chopped onions, celery, and bell peppers. Sauté for about 5 minutes until softened. Stir in the minced garlic and cook another minute.
- Melt the butter in the microwave and while it is still hot, add the tomato paste, stirring, until it smooths out. Pour this into the roux vegetable mixture.
- Gradually pour in the chicken broth and water. Add the Cajun seasoning, white pepper, Tabasco, and paprika. Stir well to combine. Bring to a gentle boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally. The sauce will thicken beautifully. Add the salt and pepper to taste.
- About 5 minutes before serving, gently fold in the crawfish tails. They just need to heat through – overcooking makes them tough!
- Taste and adjust seasoning if needed (more salt, heat, etc.).
- Serve hot over cooked long grain white rice. Garnish with chopped green onions or parsley if desired.
Tips for Success
Crawfish: Use Louisiana crawfish if possible – they're the sweetest. If frozen, thaw and drain well.
Make Ahead: Étouffée tastes even better the next day!
Variations: Add shrimp for another seafood twist, or make it vegetarian with mushrooms.
This Crawfish Étouffée always transports me back to bayou country. Give it a try and let me know in the comments how it turned out for you – I'd love to hear your twists!
Laissez les bons temps rouler!
