Crawfish Etouffee

This crawfish etouffee is so rich and delicious. It's one of the most popular Creole and Cajun foods that anyone can make at home. It takes some time to prepare, but all can be done in easy cooking steps. It's definitely much faster and cheaper than take-out. 

Here's another great dish to add to your Creole and Cajun recipe collections. This crawfish etouffee offers a taste of New Orleans right in your kitchen. It's loaded with addictive and bold flavors and is both smoky and savory. 

What is Etouffee? 

Etoufee is a popular dish found in both Cajun and Creole cuisine. It's usually made of shellfish that is simmered in a dark sauce made of roux Cajun or Creole seasoning, the Holy Trinity (onion, celery, and bell pepper) and is served over rice.

Jump to:

• What is Etouffee? 
• Crawfish Etouffee
• What is Crawfish Etouffee Made Of?
• The Secret of a Good Etouffee 
• How to Make Crawfish Etouffee
• 📖 Recipe
• 💬 Comments

Crawfish Etouffee

In today's post, I will show you how to make the etouffee using crawfish, but other shellfish like shrimp will work as well. 
This crawfish etouffee uses tomato as one of the ingredients to add an extra layer of flavor and color. 

Similar to French Cuisine, this etouffee involves steps and techniques to produce the best results for each and every ingredient.

The cooking steps and techniques have a purpose, and therefore takes some patience to perfect. Don't worry, nothing is complicated about this dish and the cooking steps are very easy to follow. 

What is Crawfish Etouffee Made Of?

This crawfish etouffee is made of crawfish tail meat, onion, garlic, green bell pepper, celery, bay leaf, butter, flour, Worcestershire sauce, Louisana hot sauce, creole seasoning, thyme, paprika, green onion, tomato sauce, and low-sodium broth.

Crawfish: You can use fresh or frozen crawfish tails. If you are using frozen, thaw them first before cooking.

The Holy Trinity: It's the aromatic base used in Cajun and Creole recipes. It consists of onion, green bell pepper, and celery.

Worcestershire sauce: You can use Worcestershire sauce or low-sodium soy sauce to add an umami flavor to the etouffee. Soy sauce may not be the common ingredient used in etouffee but it works well in this recipe. Surprisingly, I thought it tastes better than Worcestershire.

Creole seasoning. In this recipe, I used Tony Chachere's, Creole Seasoning. If you can't find it, you can use store-bought or homemade cajun seasoning as an alternative ingredient.

Tomato Sauce: The true Cajun style etouffee doesn't use but I found that a small amount of tomato sauce help creates an extra layer of flavors... a creole style influence.

Broth. You can use seafood, shrimp, crawfish, or chicken broth.

The Secret of a Good Etouffee 

A good etouffee starts with a good roux. Roux is a thickening agent for sauce and is also used to flavor Gumbo, soups, stews, and sauces.  

Roux is made of flour and fat that is cooked together for a few minutes until it turns dark and develops a nutty flavor. It's very important to keep stirring the mixture during the process to avoid burning. 

How to Make Crawfish Etouffee

Step 1. Make the Roux

• In a large Dutch oven, melt butter then add oil, and flour over medium heat.
• Stir the mixture often until it turns a very brown roux for about 6 minutes. Do not burn.

Step 2. Add the Holy Trinity

• Stir in onion, green bell pepper, and celery.
• Keep stirring until the vegetables are tender for about 5 minutes.

Step 3. Add the Other Ingredients

• Add garlic, thyme, paprika, and creole seasoning. Stir for 30 seconds or until fragrant.
• Add Worcestershire sauce and tomato sauce. Stir for about 2 minutes.

• Add low-sodium broth, green onion, Louisana hot sauce, and bay leaves into the pot. Bring to a boil then lower the heat. Let it simmer for 2-3 minutes.

• Add crawfish into the pot and let the mixture simmer for 4 minutes or until the meat is warm thoughout, stirring occasionally.

FAQ and Cooking Tips

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📖 Recipe