Crawfish Etouffée is a Cajun classic featuring Louisiana crawfish tails smothered in a rich, velvety gravy. It begins with the Holy Trinity—onions, celery, and bell peppers—blended with seasonings in a roux, then simmered in a flavorful stock. The result? A hearty dish packed with crawfish tails that’s surprisingly simple to make. Sweet Daddy D’s Cajun Crawfish Etouffée will soon become a favorite among your loved ones!
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What is Crawfish Etouffée?
Crawfish Etouffée is a beloved Cajun dish that’s one of the most popular ways to enjoy crawfish. With Cajun cuisine’s rich history, don’t be surprised that there’s no single “correct” recipe. Like many Cajun classics, every Cajun or Creole cook has their unique take, and they’ll passionately defend it as the best. Embrace the variety! Try different versions, and you’ll likely fall in love with each one you taste.
The term etouffée refers to the cooking method: something smothered, braised, or stewed in a liquid. It's usually shellfish, game, or meat, but can also be vegetables like green beans, greens, and potatoes. There are both Cajun and Creole interpretations of this classic South Louisiana dish, with slight variations related to regional culinary differences. Sweet Daddy D's Crawfish Etouffée is a Cajun version that uses a roux-based gravy to smother crawfish tails. It's simple in its preparation and deeply flavorful.
Here is What You Need
These are the key ingredients used in this recipe. A complete list, with quantities, is included in the printable recipe card at the end of this article.
Essential Ingredient Notes
- Crawfish: Use frozen or leftover Louisiana Crawfish Tails. See the Hints and Tips section below for more on sourcing your crawfish.
- Butter: This is the best fat for the roux in Crawfish Etouffee.
- Stock: Crawfish Stock, made from crawfish shells and heads, is best, but Chicken Stock also works very well and is much more available
- Creole Seasonings: This recipe was developed using Le Bon Papa Creole Seasoning, an all-purpose Creole and Cajun seasoning that contains no salt or MSG. If you use a seasoning blend that contains salt, make sure to taste the sauce before adding any additional salt.
- Herbs and Spices: Dry herbs work well in this recipe. The oregano, basil, and thyme are optional; any or all can be left out of the recipe. The combination of black, white, and cayenne peppers gives a multi-dimensional, subtle heat to the dish. Adjust the quantity to your taste.
- Sources of Salt: Butter and Stock are other potential sources of salt in this recipe. There are no-salt options for both of those ingredients.
- Rice: This dish is usually served over long-grain or medium-grain white rice. You can use either Regular or par-boiled rice.
Substitutes
Here are some common ingredient substitutes for this recipe. Keep in mind that some substitutions may change the cooking time and flavor profile:
- Crawfish: You can substitute shrimp, chicken, rabbit, or pork.
- Butter: Vegetable oil, lard, and bacon grease are good substitutes for butter.
- Stock: My go-to substitute for Crawfish Stock is Chicken Stock. Seafood Stock or Vegetable Stock can also be used. Water can be used, but it does not add any flavor. If homemade stocks aren't available, commercial stock is fine.
- Dry Herbs: Substitute fresh herbs near the end of the cooking. Generally, use about double the quantity of fresh herbs than you would dry herbs. You can also use other herbs, like marjoram, tarragon, or others of your favorites.
- Rice: Basmati, brown, or wild rice can be used in place of long-grain or medium-grain white rice.
Cookware
Here is some of the equipment I used in making this recipe:
This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.
I use a two-pot process for this recipe; you'll need a Dutch oven or a cast-iron Dutch Oven to make the gravy and a stockpot to simmer the stock. An alternate cooking method is presented in the FAQ below.
Hints and Tips (FAQ)
Instead of adding the roux/Trinity mixture to the boiling stock, add 3 cups of stock, a little at a time, to the Roux mixture. Make sure to stir the mixture thoroughly after adding each ladle of stock so that no lumps develop. Simmer the stock and veggies for about 10 minutes, then add the Crawfish tails, green onions, and Herb and Spice Blend to the simmering pot. Simmer for about 10 minutes; turn off the heat and finish with butter.
Etouffée is not the same thing as gumbo or jambalaya. Gumbo is soup-like and often contains more than one protein. Like an etouffée, gumbo usually starts with a dark roux and includes many of the same vegetables and spices as etouffée. Rice is traditionally added to gumbo for serving. Cajun Jambalaya, on the other hand, is a rice dish in which various proteins are browned with the Trinity, then cooked in stock with raw rice, allowing the rice to absorb the flavors. A Creole version usually includes shrimp, ham, and tomatoes.
Crawfish Etouffee is a perfect use for leftover Crawfish boil tails. The seasoning of the boil adds an interesting dimension, and you can use those shells to make homemade crawfish stock.
Frozen crawfish tails are usually available in most supermarkets or seafood markets, generally in 1-pound packages. It’s common to find imported crawfish tails (usually from China), but I highly recommend only Louisiana crawfish (see below). Frozen and leftover crawfish tails will already be cooked (usually parboiled), so we won't cook them very long in this recipe.
Do not rinse Louisiana Crawfish tails, but imported Crawfish tails should be rinsed in cold water to remove any questionable, stale "fat".
Louisiana Crawfish producers have perfected harvesting and processing techniques. They utilize state-of-the-art freezing processes that provide the highest quality crawfish tails to the market. This freshness and quality make all the difference in flavor and are far superior to foreign sources, which take much longer to reach the market.
You can order online from these folks and be confident you are getting good quality products (full disclosure have no affiliation with the first two companies):
Cajun Grocer: order online at http://www.cajungrocer.com
Tony’s Seafood Market: Shop online at http://tonyseafood.com and call 800-356-2905
Amazon (with which I am affiliated) usually has some good Louisiana Crawfish Tails.
Crawfish are low in calories, fat, and cholesterol and are high in protein and a bunch of vitamins. They also contain a high amount of fun. That's right-they are good for you! Check out this article for a deeper look at the nutritional value of crawfish.
Here's What You Do
First... you have a beer. The key to no-angst cooking and becoming the best cook you can be is preparation. Prepare yourself and the ingredients. Start with a beer while you read the recipe all the way through. Not only will you be in the right frame of mind, but you'll learn everything you need and what you will do with each ingredient. Then prepare each ingredient for cooking. This process is called mise en place. Once complete, most of the work is done, and all that's left is to seamlessly assemble the recipe.
Mise en Place
No-angst cooking starts with Mise En Place! Prep and measure all your ingredients before you start. This way, most of the work is done, and you can easily focus on cooking!
Prepare the Crawfish:
- Thaw frozen tails; place them in a colander to drain any crystallized ice.
- Do not rinse the crawfish tails unless they are foreign-sourced. (See the Hints and Tips (FAQ) section for more on that.)
- Sprinkle the tails with Creole Seasoning and set them aside.
- If you're using leftover tail meat from a boil, make sure the veins are cleaned off, and reserve any "fat".
Prepare the remaining ingredients:
- Dice the Trinity (yellow onions, bell peppers, and celery) and place them in one prep bowl together.
- Slice the green onions and give the garlic a rough chop; place each in a separate bowl and set aside.
- Combine the Herb and Spice blend in another small bowl and set it aside.
- Set the butter out to soften and measure the flour and stock.
Two-pot method
- Set a Dutch oven with a lid and a stockpot with a lid on the stove.
- Add 3 cups of the stock to the stockpot; set it aside.
- Reserve that extra stock in case you need to thin things out later.
The Flavor Foundation Starts With a Roux
What happens in this step? We want a smooth, velvety gravy to smother the flavorful crawfish tails. That starts with a great roux in which to cook the Trinity, garlic, and spices.
- Add 8 tablespoons of butter to a Dutch oven over medium-high heat. When the butter begins to foam, add the flour.
- Whisk continuously to make a medium-colored roux, the color of peanut butter.
Lagniappe Tip: The roux will continue to cook and darken after you add the Trinity. You can slow this process by removing the Dutch oven from the heat after adding the Trinity. Continue to stir, returning the pot to the heat once it has cooled a bit.
- Slide the Dutch oven off the heat; add the Trinity. Stir constantly until the Dutch oven has cooled, then return it to medium or medium-high heat. Stir frequently, until the onions begin to caramelize and the vegetables are evenly coated with the roux, about 12 to 15 minutes.
- Add the garlic and about half the green onions (reserve some for later). Sauté until aromatic, about 1 or 2 minutes.
Lagniappe Tip: Scrape any bits of goodness that stick to the bottom of the pot and mix that into the Trinity. Those little bits are called fond and are packed with flavor.
- Next, add about ⅔ of the Herb and Spice blend and both bay leaves. (Reserve the remaining Herb and Spice Blend for the crawfish and to adjust seasonings later.)
- Stir thoroughly and continue to sauté for another 2 to 3 minutes, making sure all the vegetables are completely coated in roux and seasoning.
Make the Gravy
What happens in this step? This is where the intensely flavored gravy develops. Simmering the roux mixture in the stock transforms the initial layers of flavor into a cohesive, intensely delicious gravy.
- In the stock pot, bring 3 cups of stock to a rolling boil (reserve the other cup of stock). Using a slotted spoon, stir the veggie/roux into the boiling stock one spoonful at a time, dissolving each spoonful and returning the stock to a full boil before adding the next spoonful.
- Once the roux mixture is incorporated into the stock, maintain a high boil for about five minutes. Then, cover the stockpot and reduce the heat to a very low simmer for another 10 minutes while the stock thickens. Stir frequently so it does not stick.
Note: While the gravy is simmering, set the Dutch oven (used for the roux) aside. Don't rinse or wash it out yet, we want to utilize all the existing flavor in the next step.
Lagniappe Tip: For the roux to do its thickening thing, the stock needs to come to a boil. Don't worry too much right now if the gravy is too thick or too thin. We still have to blend it with the crawfish tails, which usually generates more liquid. , plus we have the reserved stock in case it's necessary to thin the gravy.
Saute the tails in butter
What happens in this step? Here we further prep the crawfish tails with butter and spices with a touch of fresh, crisp green onions.
- While the gravy is simmering in the stockpot, turn the heat to medium-high under the original (roux) Dutch oven. Add 2 tablespoons of butter. While the butter foams, scrape up any bits of the fond left behind from cooking the roux and mix those with the melting butter. Add about ½ to ⅔ of the reserved green onions; reserve the remainder.
- Next, add the crawfish tails and some of the reserved Herb and Spice Blend to the butter. Mix everything well to coat all the tails with butter and seasoning. Sauté for only 2 to 3 minutes, stirring constantly. It's OK to turn off the heat until the gravy is ready.
Lagniappe Tip: Sautéing the tails in butter will release some of the water from the crawfish tails and mix with the butter. This will help thin the gravy.
Add the gravy to the tails
What happens in this step? This is the pay-off. When we combine the gravy with the tails and let them simmer, their flavors transform into very delicious Crawfish Etouffée.
- When the gravy has simmered for about 10 minutes, turn the heat to medium-high under the Dutch oven (with the crawfish) and add the gravy to the crawfish tails. Mix thoroughly.
- Bring the gravy and crawfish to a low simmer and maintain that for about 10 minutes, stirring occasionally. If it needs to be thinned out a little, add some of the reserved stock and place the cover on the Dutch oven. If it needs to thicken up a little, simmer a while longer, uncovered. You want the consistency of gravy, not a soup.
Lagniappe Tip: The tails are already cooked so you're just trying to warm them, not cook them further.
Smother until done
What happens in this step? Slowly simmering the gravy and tails further melds their flavors. Use your judgment on covering or uncovering the Dutch oven, depending on your desired thickness.
- Mix well, taste for seasoning; add more salt, pepper, or Herb and Spice Blend, if needed. When the etouffee is ready, turn off the heat and add 2 tablespoons of butter. Shake the Dutch oven back and forth while the butter melts.
Lagniappe Tip: Giving the gravy the 007 treatment (shaken, not stirred) usually results in a smoother, more cohesive gravy. As butter heats, the butterfat tends to separate from the milk solids. Shaking the pan helps keep the butter together while stirring does not provide the same effect.
Serving Suggestion
Crawfish Etouffée is typically served as an entree over cooked long-grain white rice.
- For a different vibe, try brown rice, basmati rice, grits, or polenta.
- Crawfish Etouffee is fantastic served as a sauce over fried or broiled catfish, fried shrimp, or stuffed peppers.
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These sides go well with Crawfish Etouffée!
Leftover Suggestions
- Crawfish Etouffée can be kept in the refrigerator for 3 to 4 days or frozen for 2 to 6 months.
- Allow the etouffée to cool completely within 2 hours of cooking, before refrigerating or freezing.
- Place leftovers in an airtight container.
- If freezing, place leftovers in a shallow, freezer-proof container, such as a vacuum-sealed bag. (It will freeze and defrost faster).
- Freeze the etouffée in one or two serving portions so don't have to defrost it all at once.
To reheat
- If frozen, defrost in the fridge overnight.
- Warm slowly in a saucepan over medium heat.
- If the gravy has thickened, add a little stock or water while reheating.
- Leftovers can also be reheated in the microwave.
Other great CRAWFISH recipes from Sweet Daddy D:
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Yeah You Right!
Publisher's Note: This article was originally published in May 2017. This latest revision includes technical updates, improved step-by-step instructions with pictures. I hope you find this helpful and look forward to your questions and comments.
Recipe
Cajun Crawfish Etouffée
Here's What You Need
- 2 pounds Louisiana crawfish tails See Recipe Notes
- 12 tablespoons Butter divided
- ½ cup all purpose flour
- 1 cup Yellow Onions diced
- ½ cup Bell Peppers diced
- ½ cup Celery chopped
- 5 - 6 cloves garlic chopped
- 2 bunches green onions chopped-in all
- 4 cups crawfish (or chicken) stock In all-see Recipe Notes for substitutions
Herb and Spice Blend
- 1 teaspoon Oregano
- 1 teaspoon Basil
- ½ teaspoon Thyme
- ½ teaspoon White Pepper
- 1 teaspoon fresh ground black pepper
- 2 teaspoon Creole seasoning plus some for the crawfish tails
- 1 teaspoon kosher salt
- 1 teaspoon cayenne pepper optional
- 2 bay leaves
Here's What You Do
- Drain, don't rinse, frozen tails. Place in a bowl and sprinkle with Creole seasoning; set aside. Chop and measure all the ingredients and place them in prep bowls before starting to cook.
- Place about 3 cups of the stock in a stockpot to warm (reserve the remainder if needed to thin the etouffée at the end).
- To a cast-iron Dutch oven over medium-high heat, add 8 tablespoons of butter until bubbly. Add the flour and whisk or stir continuously to make a medium roux, the color of peanut butter, about 5 to 8 minutes.
- Add the onions, celery, and bell peppers (the Trinity) to the roux. Remove the Dutch oven from the heat and stir to coat the vegetables with the roux.
- Once the Dutch oven has cooled somewhat, return to a medium heat and continue for a total of 15 minutes, stirring occasionally.
- Add the garlic and half the green onions; continue to sauté until aromatic, about 1 to 2 minutes, then add half of the Herb and Spice mix and both bay leaves; mix well to combine and continue to sauté about 5 more minutes, then remove from the heat.
- While the veggie/roux mixture is finishing up, turn the heat to high under the stock pot and bring the stock to a rolling boil.
- Mix the roux mixture into the boiling stock, one spoonful at a time. stirring until each spoonful is fully dissolved. Continue this until all the roux mixture is incorporated into the stock, returning the stock to a full rolling boil in between spoons. Set the empty cast iron Dutch oven aside; do not clean it.
- Maintain a high simmer in the stock pot for about 5 minutes, then reduce the heat. Cover and maintain a low simmer for 10 minutes, stirring occasionally.
- Turn the heat to medium high under the cast iron Dutch oven used for the roux. Add 2 tablespoons of butter. As the butter melts, scrape up any fond that's stuck to the bottom of the pan.
- When the butter is foaming, add about ½ to ⅔ of the reserved green onions (reserve the remainder). Sauté a minute or two, then add the crawfish tails and about half of the remaining Herb and Spice Blend. Mix well until all the crawfish are coated with butter.
- Sauté only about 2, stirring constantly; you’ll see some liquid developing from the butter and the crawfish. (See Recipe Notes).
- Add the gravy mixture to the crawfish tails and mix well. The liquid from sautéing the tails in the butter will thin out the gravy.
- Mix well, taste, and adjust the seasoning. When starting to boil, lower the heat to a slight simmer for about 5 to 10 minutes.
- If the gravy is getting too thick, place the cover on the pan while it simmers. Thin the gravy with reserved stock, if needed.
- When you have the consistency you want, add the remaining 2 tablespoons of butter; stir and shake the pan until the butter is melted into the etouffée.
- Remove the bay leaves and serve over white rice.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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John
Just made this and it was unbelievable. Finally found my crawfish etoufee recipe! Absolutely awesome!
I did end up adding remainder of stock.
Sweet Daddy D
Yeah You Right, John. Thanks for giving the recipe a try. I'm really glad you liked it!
R. Hirsch
Intensely flavorful version of classic Louisiana seasonal dish. As the recipe says, Louisiana crawfish tails are a must. We agree with Daddy D that imported (Asian) crawfish tails lack the size, flavor, and freshness of Louisiana wild or pond raised crawfish, and can have an unpleasant flavor. Don't even be tempted just because the imported are just a few dollars cheaper per pound. Not worth it! This delicate crawfish tail meat could have been frozen, thawed, re-frozen countless times during months long, round the world journey on container ships. Daddy D's recipe is pure Cajun goodness. We have cooked his exact recipe as well as some slight variations where we cut down on the amount of flower to produce a thinner, lighter version of the "gravy," and have minimized or eliminated the oregano as well. This is personal taste and preference however, such as with gumbo - there are customs and preferences that can differ simply by community, just miles apart. No right or wrong, and Daddy D's recipe is excellent, both with our slight accommodations to taste or as is. I definitely favor the use of crawfish stock or commercial seafood stock which we used, as compared to many other recipes that don't use this. Don't skimp on the butter, and don't even think about deviating from Daddy D's recipe and using margarine! Buttery, spicy, crawfish goodness.
Sweet Daddy D
Thanks for the great review, @rhirsch! Louisiana Tails, good stock and lots of butter...that's the ticket! Glad you enjoyed it!
Jim R
This recipe took a bit of preparation and time but it is well worth the effort. WOW! This was better than many etoufee I had on visits to Louisiana. Amazing depth of flavor and just pure delicious. I did not have enough crawfish so I added some sliced linguisa sausage and it was great. Even reheated it with some added shrimp and it worked well. A great recipe and very well documented so it was easy to follow. Highly recommend if you want to bring true Cajun cooking to your home!
Sweet Daddy D
Yeah you right, Jim R! Thanks for giving it a try and so glad you liked it. Come back and see us!