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Crawfish Etouffee Recipe
Ash Tyrrell

Crawfish Etouffee Recipe

The first time I made Crawfish Etouffee, it felt like I had just stepped into a cozy Cajun kitchen in Louisiana. The way the buttery roux turned golden brown and filled the house with a deep, nutty aroma—let me tell you, I knew I was onto something special.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 6 tablespoons butter – I always use unsalted to better control the seasoning later.
  • 6 tablespoons all-purpose flour – Helps make that thick nutty roux; stir constantly for best results.
  • 1 small onion diced – Yellow or white onions work great; they form part of the Cajun “holy trinity.”
  • 1 stalk celery diced – Adds a subtle earthiness and crunch.
  • 1 bell pepper diced – Use green for classic flavor or red for a sweeter twist.
  • 3 cloves garlic minced – Fresh garlic gives the best aroma and taste.
  • 1 tablespoon Cajun seasoning – I use a homemade blend but store-bought is fine (check sodium content).
  • ¼ teaspoon cayenne pepper – Adjust for your spice tolerance.
  • Salt and black pepper – Add to taste but don’t skip it; it brings everything together.
  • 2 cups chicken or seafood stock – Homemade stock is incredible but boxed works in a pinch.
  • 1 pound cooked crawfish tail meat – Avoid frozen if you can; fresh tails hold flavor better.
  • 2 tablespoons fresh parsley chopped – For color and brightness.
  • 3 cups cooked white rice – Long grain rice works best for soaking up all the gravy.

Method
 

  1. Start by melting the butter in a large skillet or pot over medium heat. Stir in the flour gradually and keep stirring non-stop. Within 5–7 minutes, it’ll darken into a rich, coppery roux. Don’t rush this part—it’s the backbone of the whole dish. I’ve learned to be patient and never stop stirring!
  2. Once your roux is ready, toss in the diced onion, celery, bell pepper, and garlic. Let them cook down in that flavorful roux for about 5 minutes, until they’re softened and fragrant. This step really brings the dish to life—I always love the way it smells at this point.
  3. Now it’s time to season. Add Cajun seasoning, cayenne, salt, and black pepper to the pot. Pour in the chicken or seafood stock slowly, stirring well so the mixture stays smooth. Bring it to a gentle boil, then reduce the heat and let it simmer for about 20 minutes. This is where the magic happens—the sauce thickens and all those flavors blend beautifully.
  4. Fold in the crawfish tails and let them heat through for 3–5 minutes. Since they’re already cooked, you just want to warm them gently without making them rubbery. I always stir carefully here to keep the tails intact and tender.
  5. Turn off the heat and stir in the chopped parsley for a fresh, bright finish. Spoon generous portions over warm white rice and serve immediately. I like to top mine with more parsley and a dash of hot sauce—it looks great and tastes even better!

Notes

  • Stir the roux constantly—this keeps it from burning and helps develop deep flavor.
  • Use room-temperature stock to avoid shocking the roux and causing lumps.
  • Fresh crawfish tails work best; if using frozen, thaw and drain thoroughly.
  • I like to make the dish ahead of time—it tastes even better the next day.
  • Don’t forget to season as you go; taste the sauce before adding the crawfish!