Classic Cajun Crawfish Étouffée Recipe

Name: Classic Cajun Crawfish Étouffée
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 1 cup unsalted butter, divided; 1/2 cup flour; 1/2 cup chopped onion; 1/2 cup chopped green pepper; 1/2 cup chopped celery; 2 cloves garlic, minced; 1 teaspoon kosher salt, or to taste; 1/2 to 1 teaspoon cayenne pepper, to taste; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon dried leaf thyme; 2 cups fish stock; 2 pounds crawfish tails, peeled; 1 cup chopped green onions with tops; 2 to 3 tablespoons dry sherry, optional; Fresh parsley, chopped, for garnish

Prep: 20 mins

Cook: 45 mins

Total: 65 mins

Servings: 4 servings

63 ratings

Write a Review

Add a comment

This Cajun-style crawfish étouffée starts with a buttery rich, dark roux. The ingredients are added and simmered creating a thick hearty stew type dish. While it takes a little bit of effort and time to make, it is totally worth the time. Its roots are derived from Cajun and Creole cuisine and this étouffée is a classic Louisiana dish. It is delicious with hot cooked rice and crusty French bread.

A French word, étouffée, means "smothered" and this crawfish recipe lives up to its name as it is filled with veggies and crawfish, which are just covered in a delicious and tasty sauce.

Feel free to make this tasty étouffée with shrimp instead of crawfish. This Creole shrimp étouffée is made with a tomato base.

Cook Mode (Keep screen awake)

8 ounces (1 cup) unsalted butter, divided
1/2 cup all-purpose flour
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
2 cloves garlic, minced
1 teaspoon kosher salt, or to taste
1/2 to 1 teaspoon cayenne pepper, or to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried leaf thyme
2 cups fish stock
2 pounds crawfish tails, peeled
1 cup chopped green onions with tops
2 to 3 tablespoons dry sherry, optional
Fresh parsley, chopped, for garnish

Gather the ingredients.

The Spruce / Diana Chistruga
In a Dutch oven over medium-low heat, melt 1/2 cup of the butter. Add the flour and reduce the heat to low.

The Spruce / Diana Chistruga
Cook, stirring constantly until the mixture is a deep brown. Keep the heat low and stir constantly to prevent scorching, creating a Louisiana roux.

The Spruce / Diana Chistruga
Add the chopped vegetables and seasonings; cook until vegetables are softened.

The Spruce / Diana Chistruga
Gradually stir in the fish stock and let simmer for 15 minutes or until thickened.

The Spruce / Diana Chistruga
Add crawfish, green onions, remaining butter, and sherry; bring to a simmer. Simmer for 4 to 5 minutes.

The Spruce / Diana Chistruga
Cover the pan, remove from heat, and let stand for 15 minutes.

The Spruce / Diana Chistruga
Serve the crawfish étouffée hot around a mound of rice. Sprinkle with a little parsley before serving.

The Spruce / Diana Chistruga

Tip

It all comes down to taste, so feel free to add a bit more of the spices if you desire.

Recipe Variations

Use shrimp stock instead of fish stock.
Use shrimp instead of crawfish.
A good brandy is a nice substitute for the dry sherry.
Add some mushrooms into the mixture.

How to Store

Leftover étouffée can be stored in an airtight container in the refrigerator for up to three days.

Étouffée vs. Gumbo

Étouffée is typically served as a main dish and is usually placed over cooked white rice. Gumbo is a stew or soup. Both are Cajun and Creole cuisine.

Chicken Étouffée

Nutrition Facts (per serving)
690	Calories
50g	Fat
19g	Carbs
42g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	690
% Daily Value*
Total Fat 50g	63%
Saturated Fat 29g	146%
Cholesterol 382mg	127%
Sodium 657mg	29%
Total Carbohydrate 19g	7%
Dietary Fiber 2g	8%
Total Sugars 3g
Protein 42g
Vitamin C 24mg	118%
Calcium 120mg	9%
Iron 3mg	19%
Potassium 1099mg	23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.