Louisiana-Style Crawfish Étouffée

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This Louisiana-Style Crawfish Étouffée brings together the bold, comforting flavors of Cajun cooking in one rich and hearty dish. Tender crawfish tails are gently simmered in a silky roux, combined with the classic Cajun “holy trinity” of onions, celery, and bell peppers. The result is a deeply savory, aromatic stew that pairs beautifully with warm rice.

This version stays simple, wholesome, and family-friendly—perfect for weeknight dinners, weekend cooking, or special gatherings.

Ingredients

• 1 lb crawfish tails (fresh or thawed, peeled and cleaned)
• ¼ cup unsalted butter
• ¼ cup vegetable oil
• 1 medium onion, finely chopped
• 1 medium bell pepper, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 1 ½ tablespoons all-purpose flour
• 2 cups low-sodium chicken or seafood broth
• 2 teaspoons Cajun seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• 1 bay leaf
• ½ teaspoon salt (to taste)
• ¼ teaspoon black pepper
• 1 teaspoon hot sauce (optional)
• 1 tablespoon alcohol-free Worcestershire sauce
• 2 green onions, thinly sliced (garnish)
• Cooked white rice (serving)
• Fresh parsley (optional garnish)

Instructions

1. Prepare the Roux

1. In a large skillet or Dutch oven, heat the butter and oil over medium heat.
2. Whisk in the flour and cook for 5–7 minutes, stirring constantly, until the roux becomes lightly browned.

2. Cook the Vegetables

1. Add onion, bell pepper, and celery.
2. Cook for about 5 minutes until softened.
3. Stir in garlic and cook for 1–2 more minutes.

3. Build the Sauce

1. Slowly pour in the broth while stirring.
2. Add Cajun seasoning, smoked paprika, thyme, bay leaf, salt, and pepper.
3. Simmer for 10–15 minutes until the sauce thickens.

4. Add the Crawfish

1. Stir in the crawfish tails and simmer for 5–7 minutes.
2. Add hot sauce if you want more heat.

5. Finish and Serve

1. Stir in Worcestershire sauce and adjust seasoning.
2. Remove bay leaf.
3. Serve over warm white rice and garnish with green onions and parsley.

Pro Tips

• Stir the roux constantly: This prevents burning and keeps the texture smooth.
• Adjust spice levels: Use more or less Cajun seasoning depending on preference.
• Use seafood broth for stronger flavor: It adds extra depth to the sauce.
• Simmer gently: This prevents the crawfish from overcooking.

Why This Recipe Works

• Rich, well-balanced Cajun flavors
• Simple ingredients that create deep flavor
• Great for everyday meals or special occasions
• Easy to customize with different seafood or spice levels

Substitutions & Variations

Substitutions

• Crawfish: Replace with shrimp, crab, or a seafood mix.
• Butter: Use all oil for a dairy-free option.
• Broth: Vegetable broth works for a lighter flavor.

Variations

• Shrimp Étouffée: Swap crawfish for shrimp.
• Vegetarian Étouffée: Use mushrooms + vegetable broth.
• Extra Spicy: Add cayenne or red pepper flakes.
• Chicken Version: Add diced cooked chicken for a different twist.

Make-Ahead, Storage & Reheating Guide

Make-Ahead

• Prepare up to 1 day in advance; flavors deepen overnight.

Storage

• Refrigerate in an airtight container for 3 days.

Freezing

• Freeze up to 3 months.
• Thaw overnight in the fridge.

Reheating

• Warm on the stove over low heat.
• Add a splash of broth if it thickens too much.

Serving Ideas

• Steamed white rice
• Crusty French bread
• Green side salad
• Cornbread for added Southern comfort

Nutrition (Per Serving Estimate)

Approx. per serving (6 servings):

• Calories: ~450
• Protein: 25g
• Carbs: 40g
• Fat: 18g

Frequently Asked Questions

1. Can I use frozen crawfish?

Yes. Just thaw and drain before adding.

2. Can I make it gluten-free?

Yes—use a gluten-free flour blend for the roux.

3. Can I substitute the seafood?

Shrimp, crab, or mixed seafood all work well.

4. How do I make it spicier?

Add more Cajun seasoning or a pinch of cayenne.

5. Does the dish reheat well?

Yes, the flavors get even better the next day.

This Louisiana-Style Crawfish Étouffée is a comforting, flavor-packed dish that brings the warmth of Cajun cooking right to your table. With simple steps, customizable ingredients, and a rich, velvety sauce, it’s a meal that works for any occasion—family dinners, gatherings, or whenever you’re craving something cozy and satisfying.

Louisiana Crawfish Étouffée

A rich and savory Louisiana Crawfish Étouffée made with tender crawfish, aromatic spices, and a silky Cajun-style sauce.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Ingredients

  

• 1 lb crawfish tails (fresh or thawed, peeled and cleaned)
• ¼ cup unsalted butter
• ¼ cup vegetable oil
• 1 medium onion, finely chopped
• 1 medium bell pepper, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 1 ½ tbsp all-purpose flour
• 2 cups low-sodium chicken or seafood broth
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• ½ tsp dried thyme
• 1 bay leaf
• ½ tsp salt (to taste)
• ¼ tsp black pepper
• 1 tsp hot sauce (optional)
• 1 tbsp alcohol-free Worcestershire sauce
• 2 green onions, thinly sliced (garnish)
• Cooked white rice (serving)
• Fresh parsley (optional garnish)

Instructions

 

1. Prepare the Roux

• In a large skillet or Dutch oven, heat the butter and oil over medium heat.
• Whisk in the flour and cook for 5–7 minutes, stirring constantly, until the roux becomes lightly browned.

2. Cook the Vegetables

• Add onion, bell pepper, and celery.
• Cook for about 5 minutes until softened.
• Stir in garlic and cook for 1–2 more minutes.

3. Build the Sauce

• Slowly pour in the broth while stirring.
• Add Cajun seasoning, smoked paprika, thyme, bay leaf, salt, and pepper.
• Simmer for 10–15 minutes until the sauce thickens.

4. Add the Crawfish

• Stir in the crawfish tails and simmer for 5–7 minutes.
• Add hot sauce if you want more heat.

5. Finish and Serve

• Stir in Worcestershire sauce and adjust seasoning.
• Remove bay leaf.
• Serve over warm white rice and garnish with green onions and parsley.

Notes

• The “holy trinity” (onion, celery, bell pepper) is essential for authentic flavor.
• You can customize the heat level to your taste.
• Works with fresh or frozen crawfish—just thaw before using.
• Best served fresh, but reheats very well the next day.

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