Recipe Details - OnlineCook

April 29, 2025

Crawfish Étouffée is a Louisiana favorite in the Cajun-Creole tradition. Here, crawfish (also known as crayfish, crawdads, or mudbugs) are smothered in a spicy Cajun sauce before being served over a hot bowl of rice. If you can't find crawfish, you can substitute lobster or shrimp.

22 Ingredients

From the Cook

1/2

Crawfish Étouffée

OnlineCook

Ingredients

Servings

Warning0 allergens identified

Instructions

Start by making a roux: In a large, heavy saucepan over medium-high heat, melt the butter and whisk in flour to combine. Cook until the roux is a shade darker than peanut butter and you smell a faint nutty aroma.

Add onions and cook for 2 minutes, then add celery, bell pepper, jalapeÃ±o, garlic, and thyme. Cook until vegetables are soft, about 3 minutes.

Add tomatoes, stock, crab boil, Worcestershire sauce, cayenne pepper, Creole seasoning, granulated garlic, and kosher salt. Bring to a boil and then reduce the heat to a simmer, and cook uncovered for 20-25 minutes, stirring occasionally.

Add crawfish tails, juice of half a lemon, hot sauce, green onions, and parsley and cook for 15 minutes over medium heat, stirring often. Remove from heat and add remaining butter until combined.

Smart Nutrition

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tips & Tricks (5)

Roux Mastery 🥄
When making the roux, stir constantly and cook to a dark brown color (like milk chocolate) to develop a deep, rich flavor without burning - this is the secret to authentic Cajun étouffée.
Crawfish Freshness Hack 🦐
If using frozen crawfish tails, thaw completely and pat dry to prevent excess moisture from diluting the sauce's intense flavor profile.
Seasoning Layer Technique 🌶️
Build flavor by blooming your Creole seasoning in the butter during the roux stage, which allows the spices to release their essential oils and intensify the overall taste.
Holy Trinity Precision 🧅
Dice the onion, bell pepper, and celery in uniform, small pieces to ensure even cooking and a consistent texture throughout the étouffée.
Heat Management Magic 🔥
Add crawfish tails at the very end of cooking and heat just until warm to prevent toughening - overcooked crawfish become rubbery and lose their delicate flavor.