Cajun Crawfish Étouffée Recipe

Discover the ultimate Cajun Crawfish Étouffée recipe that brings authentic Louisiana flavor straight to your table. This mouthwatering dish features succulent crawfish tails simmered in a rich, spicy sauce of sautéed onions, bell peppers, celery, and garlic, perfectly enhanced by a robust blend of Cajun seasonings, diced tomatoes, and seafood stock, making it a must-try for lovers of classic Cajun cuisine.

Why This Recipe Works

Bold Yet Balanced: The combination of the holy trinity (onions, bell peppers, and celery) with a butter-based roux creates layers of bold flavor that complement the sweet, delicate crawfish meat, without overpowering it!

Traditional Cajun Roux Technique: This Cajun crawfish étouffée recipe uses the traditional Cajun method of cooking the roux (butter and flour) until it reaches that gorgeous golden-brown stage where it develops a nutty aroma. This not only thickens the sauce but also adds depth and complexity that distinguishes a great étouffée from an average one!

Deliciously Soul Warming: Crawfish étouffée is the perfect example of Southern comfort food! There’s something inherently cozy about the way the sauce clings to both the crawfish and rice with a delicious blend of flavors that everyone will love!

Supplies

• Large heavy-bottomed pot or Dutch oven
• Cutting board and knife

Ingredients

• Louisiana Crawfish Tails: For ease, you can get already peeled crawfish tails.
• Vegetables: To start the flavor-building process, you will need yellow onion, green bell pepper, and celery.
• Garlic: For a depth of savory flavor!
• Butter: Butter is needed to combine with the flour and make a roux, which will create the essential thick texture here!
• Spices: You will need Cajun seasoning, paprika, black pepper and salt to season up your Cajun crawfish étouffée.
• Flour: To thicken things up!
• Seafood Stock: Use your favorite store-bought seafood stock!
• Lobster Bouillon Base: For added flavor, I like to add some of the Better than Bouillon Lobster Base.
• Tomato Paste: This adds a deep tomato flavor and slight tanginess!
• Bay Leaves: Bay leaves infuse the étouffée with a light herbal flavor.
• Green Onions & Fresh Parsley: Garnish with green onion and freshly chopped parsley before serving!

How To Make Cajun Crawfish Étouffée

1. Melt the Butter: In a large pot over medium heat add the 1.5 sticks of butter and let it melt.
2. Add Vegetables: To the melted butter add in the onion, celery, and green pepper and saute for 10 minutes until soft and tender.
3. Add Garlic & Spices: Add in the fresh garlic, Cajun rub, paprika, black pepper and salt. Stir to combine.
4. Cook the Flour: Add flour into the pot and stir until combined. The flour should absorb and become slightly thick. Continue to stir until the mixture is a nice rich golden brown color and smells nutty and aromatic about 10 minutes.
5. Add Liquids: Pour in the seafood stock, lobster base, and tomato paste and mix until combined. Bring the mixture to a boil, then reduce to a simmer.
6. Add in Crawfish: Add in the crawfish tails and mix until combined. Reduce the heat to low and add in the bay leaves and some Tabasco sauce (if desired). Cover and let cook for 10 minutes.
7. Serve & Enjoy: Remove from the heat and top with the green onions and fresh parsley. Serve over white rice and enjoy!

Expert Tips

• Don’t rush the roux-making process. A proper Cajun roux takes time and attention. Cook on medium to medium low heat and stir constantly to prevent burning, and look for that rich golden-brown color that indicates it’s done!
• If possible, you can make your own seafood stock using shrimp shells or crawfish heads. This adds a deeper flavor, but is not entirely necessary especially if you add the lobster bouillon base!
• Louisiana crawfish tails are traditional, but if unavailable, substitute with good quality frozen crawfish tails. Always thaw completely and drain well before adding to the Cajun crawfish étouffée. Alternatively, you can use shrimp here if you prefer!
• Don’t overcook the crawfish. Crawfish tails can become rubbery if overcooked. Add them near the end of the cooking process and cook just until heated through.

What To Pair With It

This crawfish etouffee is most commonly served over a bed of rice to soak up all of that gorgeous sauce! You can also serve it with some French bread to sop up any additional sauce leftover on your plate. To have a Cajun-inspired feast, try it with Cajun dirty rice and pair it with air fryer catfish bites and creole remoulade sauce for dipping!

More Recipes To Try

• Cajun Shrimp and Grits
• Cajun Ribs
• Crispy Cajun Chicken Fingers
• Blackened Chicken
• Chicken and Chorizo Jambalaya