Crawfish ÉTOUFFÉE

authentic Louisiana recipe

Cajun Crawfish Étouffée Recipe

Crawfish étouffée (ay-tu-fay) is a classic cajun and creole dish made in south Louisiana. It starts with a peanut butter color roux, followed by the holy trinity, then cooked crawfish tails. The result is a rich and tasty stew that is best served over rice. 

Ingredients

butter flour onion bell pepper celery green onions garlic chicken stock crawfish tails cajun seasoning parsley crab boil rice

Melt butter then whisk in flour. Stir constantly for about 5-10 minutes until the roux darkens to a peanut butter color. 

next  step

Roux

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1

Add in the holy trinity (onion, bell pepper, and celery). Cook until vegetables are softened then add in garlic. 

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Sauté

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2

Whisk in warmed stock until there are no lumps. Simmer until the sauce starts to thicken. 

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Simmer

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3

Add in crawfish, crab boil, parsley and cajun seasoning. Simmer until desired thickness. Serve over rice and top with remaining green onions. 

Finish

4

Check out my tutorial on making perfect rice every time. 

See all of the cajun recipes at LaurenFromScratch.com

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I'm Lauren!

I create recipes for people who LOVE to cook from scratch.  Check out the website for recipes like creamy pastas, Cajun specialties, mouth watering mains, and all your favorite homemade dishes