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Crawfish Etouffee

I like to serve this Cajun sensation when I entertain. Etouffee is typically served with shellfish over rice and is similar to gumbo. This dish has its roots in New Orleans and the bayou country of Louisiana. —Tamra Duncan, Lincoln, Arkansas
  • Total Time
    Prep: 15 min. Cook: 50 min.
  • Makes
    8 servings

Ingredients

  • 1/2 cup butter, cubed
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1-1/4 cups chopped celery
  • 1 cup chopped green pepper
  • 1/2 cup chopped green onions
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup water
  • 1/4 cup minced fresh parsley
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2 pounds frozen cooked crawfish tail meat, thawed
  • Hot cooked rice

Directions

  • In a large heavy skillet, melt butter; stir in flour. Cook and stir over low heat for about 20 minutes until mixture is a caramel-colored paste. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil.
  • Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice.

Crawfish Etouffee Tips

What's the difference between Cajun and Creole?

Although both originate from Louisiana and share some similar ingredients, Creole cuisine uses tomatoes and tomato sauces, while Cajun cuisine typically does not. Learn more about Creole and Cajun cuisine.

What does crawfish etouffee taste like?

Crawfish etouffee is a mild, thick stew typically served over rice and packed with Creole flavors. It’s a unique dish you have to try!

Can you eat the yellow stuff in crawfish?

Yes, you can eat the yellow stuff! It comes from an organ of the crawfish and is quite flavorful.

What goes with crawfish etouffee?

This saucy stew calls for slices of hearty homemade bread to sop up the flavorful juices. Try crusty homemade bread or Italian bread. You could also try serving it over cooked penne pasta instead of rice.
Nutrition Facts
1 cup: 250 calories, 13g fat (7g saturated fat), 187mg cholesterol, 579mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 22g protein.

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Reviews

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Average Rating:
  • Katy's mom
    Dec 31, 2020

    Sounds good. I doubt if I'll be able to find crawfish but sometimes Costco has frozen langoustines. If not, it will have to be shrimp. I will probably use less roux since the ratio of flour to liquid sounds like it would be much too thick for our tastes..

  • Bridgette
    Nov 23, 2020

    Im definitely getting this!

  • John
    Jul 18, 2020

    Thoroughly enjoyed the recipe had to make some substitutions because we did not have all of the ingredients. Did not have chicken broth but we did have some left over drippings from oven baked jerk chicken and that did the trick. High marks for this recipe

  • Sean
    Jun 24, 2020

    This is a great recipe. You can definitely change or add your spices for spiciness level. One negative review I read said it was too much flour. When making the roux, you need to add the flour slowly while mixing. If you dump it all at once, it'll cake up.

  • YouGot
    Jun 23, 2020

    To start it is NOT etoufee with tomato paste/sauce it’s just not hot it’s made ! Learn to make a good roux and you will never add that again! Being a southerner I like my cuisine authentic!! I tried the recipe and it was awesome the only thing is I like much more heat ! Thanks and look forward to more of your recipes!

  • jkl90
    Jun 17, 2020

    Looks Delicious...will be trying this recipe soon. Thanks

  • India
    Jun 5, 2020

    Way too much flour.I had to add so many extra cups of water.I probably only needed about 21/2 Tbsp-3

  • Morris
    Jun 1, 2020

    No comment left

  • Lisa
    May 26, 2020

    I made this tonight and it is delicious. The only thing I did different was add more chicken broth. I like for the sauce to get down into the rice not other than that it was fabulous! I will definitely make again!

  • Kelley
    May 22, 2020

    Didn’t have parsley or bay leaf so left that out and used yellow onion instead of green onions because that was all I had. I also think I added more water and chicken broth than the recipe called for because I like there to be a bit of gravy with the crawfish. The recipe is very simple, easy to follow and delicious. I think I may have cooked the sauce a little over 30 mins since it does take a bit for the floury taste to sort of burn off. It was quite good.