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My crawfish etouffee tantalizes the taste buds with bold, sassy flavors and super lush textures, y'all!! This classic Louisiana dish is a Sunday dinner show-stopper that's perfectly seasoned seafood stew deliciousness. Yep and yay...
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It's Quite Legendary, Y'all...
Crawfish etouffee is a South Louisiana method of preparing crawfish that involves cooking the regional crustacean over low heat in a pot with herbs, aromatics, and fat. This technique, known as smothering, is highly popular in the state, where thick stews like this one abound just as much on restaurant menus as they do in home cooks' weekly menu rotations.
Traditionally, crawfish etouffee is made by first preparing a dark brown roux. This flavoring, binding, and coloring agent works in harmony with the seasoned crawfish tails to create an unforgettably flavorful gravy that goes perfectly with freshly cooked rice.
This version is considered a red crawfish etouffee because of the addition of stewed tomatoes. Without the tomatoes, it would be considered a brown etouffee. I enjoy the red etouffee more because of the stunning presentation and the contrast in flavors.
And because it just hits home to me, y'all, soothing me with familiarity, food love, and nourishment during crawfish season and beyond. Indeed!!
Crawfish Etouffee Ingredient Essentials & Substitutions
- I seasoned thawed, frozen Louisiana crawfish tails with spice and zest before adding them to the skillet. This ensures that they are perfectly seasoned, and pull all of that flavor through the rest of the etouffee as it cooks. However, you can omit this step if you have seasoned boiled crawfish on hand and proceed with the recipe as written.
- My very own Trinity Roux™ creates the traditional base flavors for this Cajun crawfish etouffee recipe. It accomplishes this by using the browned chopped onion, bell pepper, and celery to inject the distinctive South Louisiana flair into the dish and the tapioca flour to pull it all together. You can also use arrowroot starch or corn starch to make the roux.
- Stewed tomatoes make this crawfish etouffee recipe a slightly Creole version of the beloved Cajun dish. They deepen the flavor profile and give this thick stew its striking crimson hue that's bound to draw oohs and aahs around your dinner table.
- I use chicken broth in this recipe because I like how it complements the natural flavors of the crawfish. However, you can sub seafood stock if desired.
How to Make Crawfish Etouffee
To begin the recipe, season the crawfish tails. Set aside.
Then, place the chopped veggies in the deep cast iron skillet or Dutch oven along with the oil and butter. This begins the Trinity Roux™-making process that flavor and texture authenticates this crawfish etouffee recipe for modern grain free and/or gluten free diets.
The brown roux looks like this when it is finished.
Now, add the seasoned crawfish tails and stewed tomatoes to the pot. Stir until combined. Then, simmer over low heat until done and serve with white rice and hot sauce.
And that's it, y'all!!
The aromas escaping this crawfish etouffee as it simmers on the stove are nothing short of blissful! And the crimson color with pops of plump crawfish tails and charred veggie bits is just downright mesmerizing.
So, this Louisiana crawfish etouffee recipe is the ONE to make when you want to make a stellar first impression that lingers to the very last bite. For sure!!
Share with those who are who they say they are, even when no one is watching. Much food love, and see y'all on the yum side...
NOTE: This recipe was originally published on April 27, 2019, and was updated and republished on April 18, 2025.
Crawfish Etouffee
Ingredients
For the Seasoned Crawfish
- 1 pound crawfish tails can also use a thawed 12-ounce package
- 1 tablespoon minced garlic cloves about 4 medium-sized cloves
- ½ teaspoon lemon zest
- 2 teaspoons dried parsley flakes
- ½ teaspoon paprika
- salt, black pepper, and cayenne pepper to taste I used about ½ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon cayenne
For The Trinity Roux™
- 3 tablespoons butter or oil
- 1 ½ cups chopped yellow onion
- ¾ cup chopped green bell pepper
- ¾ cup trimmed and chopped celery ribs
- ⅔ cup chicken broth, divided
- ½ teaspoon salt
- ⅓ cup tapioca flour, arrowroot starch, or cornstarch
- 1 to 2 cups water or chicken broth
For the Crawfish Etouffee
- 1 14.5-ounce can stewed tomatoes
- 1 cup chicken broth
- salt, black pepper and cayenne pepper to taste
- freshly cooked rice and hot sauce for serving
- 2 teaspoons sliced green onions for garnish, optional
- 2 teaspoons chopped fresh parsley leaves for garnish, optional
Instructions
- Season the crawfish tails with the minced garlic, lemon zest, dried parsley flakes, paprika, salt, black pepper, and cayenne pepper.
- Prepare the Trinity Roux™ with chicken broth in a deep 10-inch cast iron skillet or medium-sized Dutch oven over medium-high heat.
- When the roux is ready, reduce the heat to medium-low.
- Add the seasoned crawfish tails, chicken broth, and stewed tomatoes to the pot and stir until combined.
- Cook for 20 to 30 minutes, stirring often, or until the etouffee gravy thickens and deepens into a dark crimson color.
- Remove from heat and let sit for 10 minutes before serving over rice with the green onion and parsley garnishes.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
It looks very yummy.Thanks for sharing such a delicious recipe with us.
Awww, you're welcome Roslia. Thanks so much for stopping by and saying so! 🙂