Description
This Louisiana Crawfish Étouffée is a true Southern classic, packed with bold Cajun flavors, a rich, savory roux, and succulent crawfish tails. It’s a comforting, one-pot dish that combines tender shellfish with a deeply seasoned, buttery sauce, all served over a bed of fluffy rice. If you love authentic Creole and Cajun cuisine, this étouffée is a must-try!
Why You’ll Love This Recipe
- Authentic Cajun flavor – Made with the holy trinity of Cajun cooking (onion, bell pepper, and celery) and a deep, flavorful roux.
- Easy to make – No fancy techniques, just simple ingredients and a little patience for a perfect roux.
- Perfect for seafood lovers – Juicy crawfish tails in a rich, savory sauce make for an irresistible meal.
- Great for gatherings – A crowd-pleaser that pairs wonderfully with rice and cornbread.
Ingredients
For the Roux
- Butter – The base of a flavorful, rich roux.
- Flour – Helps thicken the sauce and develop a deep, nutty flavor.
For the Étouffée
- Onion – A key part of the Cajun “holy trinity.”
- Bell pepper – Adds sweetness and color.
- Celery – Brings balance and depth.
- Garlic – Essential for an aromatic, bold taste.
- Crawfish tails – The star of the dish, tender and flavorful.
- Cajun seasoning – A blend of spices to bring heat and complexity.
- Paprika – Enhances the smoky depth.
- Thyme – A subtle herbal touch.
- Chicken broth – For a rich, flavorful sauce.
- Tomato paste – Adds a touch of acidity and color.
- Worcestershire sauce – Provides umami and depth.
- Hot sauce – Optional, for those who love a little extra spice.
- Green onions – For garnish and a fresh bite.
- Parsley – Adds color and freshness.
- Cooked white rice – The perfect base for serving.
👉 Note: Exact measurements are in the recipe card below!
How to Make Louisiana Crawfish Étouffée
1. Make the Roux
Melt butter in a large skillet over medium heat. Stir in the flour and cook, stirring constantly, until the mixture turns a deep golden brown, about 10–15 minutes.
2. Sauté the Vegetables
Add the onion, bell pepper, and celery to the roux. Cook until softened, then add the garlic and stir for another minute.
3. Build the Sauce
Stir in the Cajun seasoning, paprika, thyme, and tomato paste. Slowly pour in the chicken broth, whisking to combine. Add Worcestershire sauce and hot sauce (if using). Let it simmer until thickened.
4. Add the Crawfish
Gently fold in the crawfish tails and let them cook for about 5 minutes until heated through. Taste and adjust seasoning as needed.
5. Serve and Enjoy!
Ladle the étouffée over warm white rice, then garnish with chopped green onions and parsley.
Pro Tips for Making the Recipe
- Don’t rush the roux – A good roux takes time to develop deep, nutty flavor. Stir constantly to avoid burning.
- Use fresh or frozen crawfish tails – If fresh isn’t available, high-quality frozen tails work just as well.
- Adjust the spice level – Add extra Cajun seasoning or hot sauce for more heat.
- Let the flavors meld – Allow the étouffée to simmer for a few minutes before serving to enhance the taste.
How to Serve
- Serve over steamed white rice for a traditional experience.
- Pair with crusty French bread to soak up the delicious sauce.
- Enjoy with a side of cornbread or coleslaw for a Southern feast.
- A crisp green salad can balance the richness of the dish.
Make Ahead and Storage
Storing Leftovers
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing
- Freeze for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheating
- Warm gently in a skillet over low heat, adding a splash of broth if needed to loosen the sauce.
FAQs
What’s the difference between étouffée and gumbo?
Étouffée is a thicker, stew-like dish with a buttery, rich sauce, while gumbo is more like a soup with a thinner, broth-based consistency.
Can I use shrimp instead of crawfish?
Absolutely! Shrimp is a great substitute and works beautifully with the same flavors.
Is Louisiana Crawfish Étouffée spicy?
It has a mild kick from Cajun seasoning, but you can adjust the spice level to your preference with hot sauce or extra seasoning.
What’s the best rice to serve with étouffée?
White long-grain rice is traditional, but you can also use jasmine or basmati for added fragrance.
Explore More Delicious Recipes
Conclusion
Louisiana Crawfish Étouffée is the ultimate comfort food, bringing together bold Cajun flavors in a rich, buttery sauce. Whether you’re making this for a special occasion or a cozy weeknight dinner, this dish is sure to impress. Serve it over rice, garnish with fresh herbs, and enjoy a taste of the South!
Happy cooking with Rita Chef ❤️!
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The Best Louisiana Crawfish Étouffée Recipe
- Total Time: 45 minutes
- Yield: 4 servings
Description
A rich and buttery Louisiana Crawfish Étouffée with bold Cajun flavors, served over rice for the ultimate Southern comfort dish.
Ingredients
Butter
Flour
Onion
Bell pepper
Celery
Garlic
Crawfish tails
Cajun seasoning
Paprika
Thyme
Chicken broth
Tomato paste
Worcestershire sauce
Hot sauce (optional)
Green onions
Parsley
Cooked white rice
Instructions
Melt butter in a large skillet over medium heat
Stir in flour and cook, stirring constantly, until the roux turns deep golden brown (about 10-15 minutes)
Add onion, bell pepper, and celery, then cook until softened
Stir in garlic, Cajun seasoning, paprika, thyme, and tomato paste
Slowly pour in chicken broth while stirring, then add Worcestershire sauce and hot sauce if using
Let the sauce simmer until thickened
Gently fold in the crawfish tails and cook for 5 minutes until heated through
Serve hot over white rice, garnished with green onions and parsley
Notes
For a milder version, reduce Cajun seasoning or omit hot sauce
For extra heat, add cayenne pepper or more hot sauce
Leftovers taste even better the next day as the flavors meld
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, Southern
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: ~350 kcal
- Sugar: ~3g
- Sodium: ~750mg
- Fat: ~18g
- Saturated Fat: ~9g
- Unsaturated Fat: ~7g
- Trans Fat: ~0g
- Carbohydrates: ~25g
- Fiber: ~2g
- Protein: ~22g
- Cholesterol: ~130mg
Keywords: Louisiana Crawfish Étouffée, Crawfish Étouffée, Cajun Crawfish Recipe, Southern Seafood