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.
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
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.
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
- Air Fryer Tilapia
- Easy Bouillabaise
- Easy Fish Chowder
- Fish Soup Recipe
- Pan-Seared Branzino
- Chilli Mussels
- 1 pound crawfish tail meat , (fresh boiled or frozen)
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 tbsp canola or vegetable oil
- 1 cup diced onion
- ⅓ cup diced green bell pepper
- ½ cup diced celery
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 2 tsp creole seasoning , (or cajun seasoning)
- 2 small garlic cloves, (minced)
- 2 tsp Worcestershire sauce, (or use 1 tsp 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 tsp Louisiana hot sauce , (use more or less according to your liking)
- 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.