Authentic Crawfish Étouffée Recipe

Crawfish étouffée traces its roots to Breaux Bridge — often called the "Crawfish Capital of the World" — but is a staple across the state. Tender crawfish smothered in a rich sauce flavored with Cajun seasonings and Louisiana's signature "holy trinity," étouffée is beloved for its bold flavor and comforting texture. Watch the instructional video below to learn how to make this iconic dish at home.

Ingredients

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped celery
• 2 teaspoons minced garlic
• 2 cups seafood or chicken stock
• 1 teaspoon Kosher salt
• Freshly cracked black pepper to taste
• 1/4 to 1/2 teaspoon Cajun seasoning
• 1 pound of Louisiana crawfish tails, with fat
• 1 tablespoon chopped fresh parsley, plus extra for garnish
• 1/4 cup sliced green onion, plus extra for garnish
• Hot cooked rice

Step-by-Step Instructions

1. Chop the trinity (onion, green bell pepper and celery), parsley and green onions. Mince garlic and set aside.
2. Make a roux by melting butter in a large skillet over medium heat and stirring in the flour; cook and stir constantly for about 4 minutes or until caramel-colored.
3. Add the onion, bell pepper and celery; cook another 3-4 minutes or until tender. Add the garlic and cook another minute.
4. Slowly stir in the stock or broth until fully incorporated. Add salt, pepper and Cajun seasoning.
5. Bring mixture to a boil; reduce heat to a medium-low simmer, cover and simmer for 15 minutes, stirring occasionally.
6. Add the crawfish tails, cook and stir until crawfish is heated through. Stir in the parsley and green onion, reserving a bit for garnish.
7. Serve immediately over hot cooked rice.

Video Tutorial

Frequently Asked Questions

Can I use frozen crawfish tails?

Yes! Frozen Louisiana crawfish tails are commonly used and work well in étouffée. Thaw them completely and drain excess liquid before cooking to avoid watering down the sauce.

What’s the difference between Cajun and Creole étouffée?

Cajun étouffée typically uses oil or lard for the roux, avoids tomatoes and leans toward spicier seasonings, while Creole étouffée often uses butter, may include tomatoes and features a more herb-forward flavor profile.

Is crawfish étouffée spicy?

Étouffée is typically well-seasoned but not overwhelmingly spicy. You can adjust heat levels by adding more or less Cajun seasoning or hot sauce to suit your taste.

What should I serve with crawfish étouffée?

Crawfish étouffée is traditionally served over steamed white rice. It also pairs well with crusty French bread or cornbread.

Can crawfish étouffée be frozen?

Yes! You can freeze étouffée, though it's best enjoyed fresh. Freezing may change the texture of the sauce and crawfish, but if properly stored, étouffée will keep for up to 2 months.

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