Crawfish Etouffee
Creamy, spicy, and bursting with flavor, this homemade crawfish étouffée recipe will transport you straight to Louisiana—discover the secret ingredient that makes it unforgettable.
Total time
200 min
Servings
8
Calories
204.4
Category
Dinner & Mains
Discover the authentic taste of Louisiana with this rich and flavorful Crawfish Etouffee recipe. Perfect for spring and summer gatherings, this Cajun classic combines a homemade caramel-colored roux with tender crawfish tails and a medley of bell peppers, onions, and celery. Simmered low and slow for deep, spicy depth, it’s an ideal weeknight dinner that comes together in under four hours. Serve over fluffy white rice for a comforting Southern meal that will transport your taste buds straight to the bayou.
Ingredients
Makes 8 servings
- 2 flour
- 2 chicken broth
- 3 bell pepper
- 1 onions
- 2 celery ribs
- 3 tomato sauce
- 1 parsley flakes
- 1 Accent seasoning
- 1 garlic cloves
- 1 salt
- 3 pepper
- 1 basil
- 1/2 poultry seasoning
- 1/4 Worcestershire sauce
- 1/4 lemon juice
- 1 crayfish tails
- 1 green onion
- 2 cooked rice
Method
Roux: In small skillet, mix flour and oil together to make a paste; over medium heat, stir constantly with a wooden spoon until the color of caramel -- Do not let burn; set aside.
In a Dutch oven, add all ingredients except crawfish and green onions.
Bring to a boil, reduce heat and simmer 2 hours or until vegetables are tender.
Add roux, stirring occasionally and cook for 30 minutes.
Add crawfish and green onions and cook for 10 minutes longer.
Serve over a bed of rice.
Easy swaps
- Instead of Crawfish tails, use Shrimp or diced chickenFor a non-seafood version, use cooked chicken or firm tofu.
- Instead of Chicken broth, use Vegetable broth or seafood stockUse seafood stock for a more intense seafood flavor.
- Instead of Accent seasoning, use MSG-free seasoning blend or omittedAccent is pure MSG; skip or use a Cajun seasoning mix.
- Instead of All-purpose flour, use Gluten-free 1-to-1 flour blendFor gluten-free roux, use a blend with xanthan gum.
Frequently asked
What is the best way to achieve a dark roux without burning it?
Cook the roux over medium heat, stirring constantly with a wooden spoon. It should reach the color of caramel (about 10-15 minutes). If you see black specks, it’s burnt—start over.
Can I use frozen crawfish tails for this recipe?
Yes, frozen crawfish tails work perfectly. Thaw them in the refrigerator overnight and drain excess liquid before adding to the pot.
How spicy is this etouffee?
This recipe has a mild-to-medium heat level from black pepper and seasoning. Adjust spice by adding cayenne pepper or hot sauce to taste.
What can I serve alongside Crawfish Etouffee?
Serve over steamed white rice, with crusty French bread, or with a side of coleslaw for a complete meal.
