Crawfish Etouffee

Dive into the bold, authentic flavors of the South with this classic Crawfish Étouffée recipe, a comforting Cajun dish that's perfect for any occasion. Featuring tender, succulent crawfish tails simmered in a rich, velvety roux infused with the "holy trinity" of onion, bell pepper, and celery, this one-pot wonder is elevated with fragrant spices like Cajun seasoning, paprika, and thyme. A touch of tomato paste adds depth, while fresh parsley and green onions lend a burst of freshness. Served over fluffy white rice, this étouffée delivers a harmonious balance of spice, creaminess, and seafood goodness in every bite. Whether you're hosting a Mardi Gras celebration or craving a hearty, soul-satisfying meal, this Crawfish Étouffée is guaranteed to impress. Perfectly seasoned, easy to make, and bursting with the essence of Louisiana cuisine, it's a must-try for anyone who loves Southern comfort food.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 1 large yellow onion, finely chopped
• 1 medium green bell pepper, finely chopped
• 2 stalks celery stalks, finely chopped
• 4 cloves garlic, minced
• 2 teaspoons cajun seasoning
• 1 teaspoon paprika
• 0.5 teaspoons dried thyme
• 0.25 teaspoons cayenne pepper (optional)
• 2 cups chicken or seafood stock
• 2 tablespoons tomato paste
• 1 pound crawfish tails (peeled and cooked)
• 2 stalks green onions, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 0 salt, to taste
• 0 black pepper, to taste
• 4 cups cooked white rice, for serving

Directions

Step 1

Melt the butter in a large, heavy-bottomed skillet or Dutch oven over medium heat.

Step 2

Add the flour and stir continuously to create a roux. Cook the roux, stirring constantly, for about 8-10 minutes or until it turns a light caramel color. Be careful not to burn it.

Step 3

Add the chopped onion, bell pepper, and celery to the roux, and cook for 5-7 minutes, stirring occasionally, until softened.

Step 4

Stir in the minced garlic, Cajun seasoning, paprika, dried thyme, and cayenne pepper (if using). Cook for another 1-2 minutes to toast the spices.

Step 5

Add the chicken or seafood stock gradually, whisking constantly to avoid lumps. Stir in the tomato paste until fully incorporated.

Step 6

Reduce the heat to low and let the mixture simmer gently for 15 minutes, stirring occasionally, until slightly thickened.

Step 7

Add the crawfish tails to the skillet and cook for another 5-7 minutes, just until heated through. Be careful not to overcook the crawfish.

Step 8

Stir in the green onions and chopped parsley. Taste and adjust seasoning with salt and black pepper as needed.

Step 9

Serve the Crawfish Etouffee hot over a bed of cooked white rice. Garnish with additional parsley or green onions, if desired.

Nutrition Facts

Serving size	(2305.3g)

Amount per serving	% Daily Value*
Calories	2190.4

Total Fat 58.1g	0%
Saturated Fat 30.0g	0%
Polyunsaturated Fat g
Cholesterol 737.7mg	0%
Sodium 3816.3mg	0%
Total Carbohydrate 304.4g	0%
Dietary Fiber 15.0g	0%
Total Sugars 16.5g
Protein 110.0g	0%

Vitamin D 0IU	0%
Calcium 500.1mg	0%
Iron 22.1mg	0%
Potassium 2756.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.0%

Protein: 20.2%

Carbs: 55.8%