Crawfish Etouffee

Name: Crawfish Etouffee
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/4 cup flour; 1/4 cup oil; 1/2 onion (diced); 1 green pepper (diced); 1 celery stalk (diced); 2 teaspoons Cajun seasoning; 1/2 teaspoon paprika; 1 1/2 tablespoons Worcestershire sauce; 1 1/2 cups chicken stock; 1 pound crawfish tails; Green onions (for serving); Steamed white rice (for serving); Hot sauce (for serving)

By Danielle on February 9, 2023 2 Comments

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This crawfish etouffee is perfectly rich and buttery with a flavor packed spicy sauce served over steamed rice. It's incredible.

We like it even more than this chicken etouffee - and that is saying a lot. Plus, we use a very similar recipe in the crawfish pie too - so yum!

a bowl of crawfish etouffee with a spoon of rice in the middle

One of my favorite recipes ever. I have always been a sucker for crawfish etouffee ever since the first time I had it at Popeyes.

Yes, I said Popeyes, don't judge me. The rich buttery sauce over perfectly steamed rice gets me every time.

And add a dose of spice on that with some delicious crawfish mixed in and I am a lover for life. I really think you'll like this a lot.

Plus, it is simple to make and really only takes about 30 minutes. Perfect for time-crunched people.

And we LOVE crawfish over here. I miss Texas sometimes because we don't get much for fresh crawfish here in San Diego. That said, here are some of my other favorite crawfish dishes:

Why This Recipe Works

Starting with a roux helps to make a smooth base for the etouffee with an amazing flavor.
Once you get the roux down, this is a VERY easy recipe to make.
You can adjust the seasoning to make it as spicy as you want.
Crawfish makes this dish really special, but you can substitute any seafood or chicken and it will still be amazing!

Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

The roux is the key to getting that rich consistency an etouffee typically has. You can learn how to make roux here for more tips and tricks, but basically it is flour and oil cooked together until it turns golden brown.

The recipe comes out the best if you use this homemade chicken bone broth and this homemade Cajun seasoning, but you can use store bought and still get amazing results.

I actually find my crawfish tails at Walmart interestingly enough. Depending on where you are located, you may have trouble finding them. You can always substitute shrimp for a similar result.

I HIGHLY recommend serving this with steamed rice - you can make it ultra easily in the Instant Pot using this instant pot jasmine rice recipe (just substitute long grain white rice for the jasmine).

Step By Step Instructions

Heat the oil and flour in a skillet over medium heat, whisking constantly for about 5-10 minutes. The roux should be a light brown color.

**Learn more about roux in this Guide to Roux

a yellow colored liquid cooking in a skillet (roux)

Add the onions, green peppers and celery and mix to coat with the roux.

green pepper and onions cooking in a roux in a skillet

Add the spices and Worcestershire sauce and stir together.

Slowly pour in the stock while whisking constantly (to avoid clumps). **If mixture is too thick, continue adding stock while whisking until it resembles a very thick stew.

Simmer for 10 minutes.

Add the crawfish tails, cook 1-2 minutes, until heated through and remove from heat.

Serve with steamed white rice, green onions and Louisiana hot sauce (optional).

a bowl of orange colored stew with white rice in the middle and a spoon

Expert Tips

Add additional Cajun seasoning for more flavor.
Amp up the spice factor by adding ¼ to ½ teaspoon of cayenne pepper or using hot paprika instead of regular.
ALWAYS watch the roux while cooking it. It can burn quickly then you have to start over again. It should be a golden brown when done.
Substitute shrimp for the crawfish tails if you can't find them. You can also use chicken or fish.
You can also use seafood stock instead of chicken if you prefer a more seafood forward flavor.

Frequently Asked Questions

What is Crawfish Etouffee Made Of?

It is made with a roux for the gravy base, cooked with onions, green peppers and celery in a savory rich and spicy gravy like sauce studded with crawfish tail meat.

What is the Difference Between Gumbo and Etouffee?

Gumbo tends to be more of a stew and etouffee is in a sauce that is more similar to a gravy. The base is typically a roux cooked with stock and Cajun seasonings for both, but the consistency of the end product is different.

What Do You Eat With Crawfish Etouffee?

The most popular way to serve it is over steamed white rice. You can also serve it with a side of air fryer garlic bread, air fryer cornbread, roasted jalapenos, air fryer okra or sous vide mashed potatoes (or any mashed potatoes)

What Does Etouffee Taste Like?

The roux gives is a deep almost nutty undertone and is what adds the amazing flavor to the etouffee. The remaining Cajun seasonings, chicken stock and herbs transform the gravy into a spicy, flavor packed sauce.

Orange colored crawfish etouffee in the abowl with a spoon and white rice in it

Storage and Reheating Instructions

Store the leftover etouffee in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on a skillet on the stove. If it's too thick, you may need to add additional broth to thin it out.

You can also freeze it, but the texture of the crawfish will become mushy. Thaw in the fridge overnight, then heat according to the above instructions/

Did you make this recipe? Leave a comment below and let me know how it turned out!