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    Homepage » Recipes

    Crawfish Etouffee

    Published: Oct 11, 2021 This post may contain affiliate links · This blog generates income via ads · 11 Comments

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    Jump to Recipe Print Recipe
    Crawfish Etouffee Recipe.

    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.

    crawfish etouffee recipe.

    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. 

    crawfish etouffee recipe.

    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.

    Ingredients for crawfish etouffee.

    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. 

    crawfish etouffee recipe.

    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.
    roux.

    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.
    the holy trinity cajun cuisine.

    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 garlic, thyme, paprika, and creole seasoning. Stir for 30 seconds or until fragrant.Add tomato sauce.
    • 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.
    into the pot. Bring to a boil then lower the heat.
    • Add crawfish into the pot and let the mixture simmer for 4 minutes or until the meat is warm thoughout, stirring occasionally.
    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

    How to store leftover crawfish etouffee

    Place the leftover crawfish etouffee in an airtight container. Properly stored, the leftover will last up to 2 days in the fridge or up to 3 months in the freezer.

    How to reheat leftover etouffee

    You can reheat in the microwave or on the stove over medium heat, stirring occasionally, until hot.

    Check Out More Tasty Cajun Recipes

    • Shrimp Po'Boy Sandwich
    • Remoulade Sauce
    • Homemade Cajun Seasoning
    • Cajun Chicken Alfredo Pasta
    • Spicy Cajun Roasted Corn Salad

    Check Out More Tasty Seafood Recipes

    • Air Fryer Calamari
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    • Chilli Mussels

    📖 Recipe

    crawfish etouffee recipe.
    5 from 11 votes

    Crawfish Etouffee

    Rika
    This crawfish etouffee is so rich and delicious. It's one of the most popular 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. 
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Course Main Dish
    Cuisine Cajun, Creole
    Servings 4
    Calories 246 kcal

    Ingredients
     

    • 1 pound crawfish tail meat , (fresh boiled or frozen)
    • ¼ cup unsalted butter
    • ¼ cup all-purpose flour
    • 2 tablespoon canola or vegetable oil
    • 1 cup diced onion
    • ⅓ cup diced green bell pepper
    • ½ cup diced celery
    • 1 teaspoon smoked paprika
    • 1 teaspoon dried thyme
    • 2 teaspoon creole seasoning , (or cajun seasoning)
    • 2 small garlic cloves, (minced)
    • 2 teaspoon Worcestershire sauce, (or use 1 teaspoon low-sodium soy sauce)
    • ¼ cup tomato sauce, (please see notes*)
    • 2 cups low-sodium chicken broth, (you can also use seafood or crawfish broth)
    • ½ cup chopped green onions
    • 2 bay leaves
    • 1 teaspoon Louisiana hot sauce , (use more or less according to your liking)

    Instructions
     

    • In a large Dutch oven, melt butter then add oil, and flour. Cook over medium-heat and stirring often until it turns a very brown roux for 6-8 minutes.
    • Stir in onion, green bell pepper, and celery. Cook for 5 minutes or until tender.
    • Add garlic, thyme, paprika, creole seasoning, and stir for 30 seconds. Add Worcestershire sauce and tomato sauce. Stir for 2 minutes.
    • Add low-sodium broth, green onion, Louisiana hot sauce, and bay leaves into the pot. Bring to a boil then lower the heat, let it simmer for 2 minutes. Add crawfish into the pot and let the mixture simmer, uncovered, for 4 minutes or longer until the meat is warm throughout, and the sauce is thickened, stirring occasionally. Adjust seasoning with salt, black pepper, or creole seasoning if needed. Turn off the heat and serve over rice.

    Notes

    Crawfish Tail Meat. If you are using frozen crawfish tail meat, thaw it first before cooking. 
    Louisana Hot Sauce. Such as Crystal Louisiana's Pure Hot Sauce.
    Tomato Sauce: The true Cajun style etouffee doesn’t use but I found that a small amount of tomatoes help creates an extra layer of flavors... a creole style influence. You may skip it as you wish. If you decide to skip the tomato product, cover the pot, and cook the broth longer (10-15 minutes on low heat) to build an intense and rich flavor before adding the crawfish. 
    Storing. Place the leftover crawfish etouffee in an airtight container. Properly stored, the leftover will last up to 2 days in the fridge or up to 3 months in the freezer. 

    Nutrition

    Calories: 246kcalCarbohydrates: 13gProtein: 7gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 49mgSodium: 201mgPotassium: 405mgFiber: 2gSugar: 4gVitamin A: 1335IUVitamin C: 19mgCalcium: 56mgIron: 2mg
    Keyword crawfish etouffee recipe, crawfish stew, how to make etouffee
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

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    1. Shadi Hasanzade

      October 12, 2021 at 10:45 am

      5 stars
      My fave!!

      Reply
    2. Michelle

      October 12, 2021 at 12:23 pm

      5 stars
      Crayfish are hard to find in my area but this dish is just as good with shrimp!

      Reply
      • Rika

        October 17, 2021 at 8:40 pm

        Hi Michelle,

        Thanks for taking the time to share your feedback.

        Best,

        Rika

        Reply
    3. Heather Johnson

      October 14, 2021 at 10:56 am

      5 stars
      thank you - i've always found etouffee to be so spicy - this seems like all the flavor but won't burn my face off! yeah!!!!

      Reply
      • Rika

        October 17, 2021 at 8:43 pm

        Hi Heather,

        I am glad that you liked the flavor. Thanks for sharing your feedback.

        Best,

        Rika

        Reply
    4. Teodora Grujic

      October 15, 2021 at 12:09 pm

      5 stars
      Perfect family meal! My kids loved it, so I will make it again for sure.Thank you for sharing

      Reply
      • Rika

        March 24, 2022 at 3:14 pm

        I am glad that you and your family loved it, Teodora!

        Reply
    5. Beth

      October 22, 2021 at 11:06 am

      5 stars
      Luckily I found some crawfish tails in the freezer. This is such a classic, flavorful meal. I can't wait to make it again!

      Reply
      • Rika

        March 24, 2022 at 3:12 pm

        Thanks for trying and reviewing this recipe, Beth!

        Reply
    6. Matt Ivan

      November 12, 2021 at 12:15 pm

      5 stars
      This recipe is amazing! I’ve been to New Orleans and the authentic flavors reminds me of my visit there.

      Reply
      • Rika

        March 24, 2022 at 3:13 pm

        Thanks, Matt! I can't wait to visit New Orleans someday.

        Reply

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