Ready to break out your trusty cast-iron skillet? Crawfish etouffee is a memorable, hearty meal that brings the flavors of Louisiana right into your home. The French word etouffee translates to “smothered,” and with a quick glance at this dish, you’ll instantly know why it’s an apt name! Plump crawfish are enveloped in a thick, spiced gravy that’s often served over rice. Going back for seconds is a given.
The difference between Cajun and Creole food is subtle. Each cuisine has its own version of this classic Louisiana recipe. Our version here is more Cajun than Creole. This etouffee features spices, a roux made with flour and butter, broth, and the holy trinity of onion, bell pepper and celery. Creole versions generally feature tomatoes.
Full of bold flavors, crawfish etouffee is a classic Mardi Gras recipe. It also hits the spot whenever you’re in the mood for flavor-packed New Orleans-inspired recipes or comforting seafood recipes.
Ingredients for Crawfish Etouffee
- Crawfish: This recipe calls for frozen crawfish since it’s more convenient for many folks and still yields delicious results. You can sometimes order crawfish from an online fishmonger while they’re in season from January to July. Use tail meat or whole crawfish when possible.
- Roux: Made from flour and butter, a roux thickens and flavors the etouffee. There are different types of roux: white, blond, brown and dark. While a white roux is perfect for homemade bechamel sauce, you want a rich brown roux for etouffee or gumbo.
- Celery, onion and bell pepper: The so-called “holy trinity” makes the base of your crawfish etouffee. This veggie medley is the Louisiana version of mirepoix (celery, onions and carrot).
- Chicken broth: Use your favorite store-bought brand of chicken broth or stock (use low-sodium if you’re watching your salt intake). Or make homemade chicken broth from scratch! (Make extra, and keep in the freezer for instances like these.)
- Tomato paste: Tomatoes are not always in a Cajun-style etouffee, but the tomato paste serves two main functions in this recipe. First off, it helps to thicken the sauce. More importantly, tomato paste brings umami flavor and acidity. If you’re out of tomato paste, use tomato sauce instead.
Directions
Step 1: Make the roux
In a large cast-iron or heavy skillet, melt the butter over low heat. Whisk in the flour, and cook for 20 minutes, stirring, until the mixture turns a caramel color.
Editor’s Tip: Take your time when cooking the roux. The darker the color, the richer the flavor. This makes your etouffee tastier! Some regional versions opt for blond roux, which gives the etouffee a lighter flavor.
Step 2: Make the gravy
Stir in the celery, pepper and onions.
Stir in the broth, parsley, tomato paste, bay leaf, cayenne pepper, salt and pepper. Bring the mixture to a boil.
Step 3: Simmer and add the crawfish
Reduce the heat, and place a lid on your skillet. Simmer the mixture for 30 minutes, stirring occasionally. Remove the bay leaf, then stir in the crawfish. Heat through. Serve over rice.
Crawfish Etouffee Variations
- Use shrimp instead of crawfish: If you can’t find crawfish, use cleaned and deveined shrimp. Your etouffee will be just as tasty.
- Try a different protein: No need to stick with crawfish or shrimp. Crab and chicken are excellent alternatives.
- Spice it up: Crawfish etouffee has a spicy kick to it thanks to cayenne pepper, but for folks who like to turn up the heat in their recipes, you can add a couple of liberal lashings of hot sauce. Try a homemade hot sauce, or grab your favorite brand.
- Swap out plain rice for dirty rice: Spicy and full of fragrant herbs and the holy trinity, dirty rice pairs seamlessly with crawfish etouffee.
Can you make crawfish etouffee ahead of time?
To preserve the texture of the crawfish, the best way to make etouffee ahead of time is to prepare the gravy, then let it cool, and store it in the fridge for a day or two. Reheat the gravy, then stir in the crawfish the day you’d like to tuck in.
How to Store Crawfish Etouffee
For best results, let the etouffee cool slightly, then place it in an airtight container. Refrigerate and enjoy within three days.
Can you freeze crawfish etoufee?
You can freeze crawfish etouffee. Once cooled, put the etouffee in a freezer-safe airtight container, leaving an inch of space in the container so the liquid can expand. Crawfish etouffee can be frozen for up to three months. To reheat, allow the etouffee to thaw in your fridge overnight, then reheat on your stovetop.
Crawfish Etouffee Tips
What do you serve with crawfish etouffee?
Try popular Louisiana side dishes like southern-fried okra, Creole cornbread or maque choux, a Cajun corn medley. Because it’s such a hearty meal, you can also keep things simple with any quick salad recipes or homemade bread.
Can you eat the yellow stuff in crawfish?
You can and should! Found in the head, that yellow stuff is a combination of fat and an organ that functions as the crawfish’s liver. This is where the crawfish’s flavor lives. You can snap off and chow down the tail meat, then suck the juices out of the head. If you’re not keen on the idea, buy crawfish tails, or remove the heads and use them for seafood stock the next time you make paella.
