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Crawfish Étouffée

A Classic Louisiana Dish That’s Bursting with Cajun Flavor

Crawfish Étouffée (pronounced eh-too-fay) is a soul-warming Louisiana classic that combines tender crawfish tails with a rich, savory gravy served over a bed of fluffy white rice. Deeply rooted in Creole and Cajun cooking traditions, this dish is a staple in Southern kitchens and a beloved favorite at Mardi Gras, family gatherings, and weeknight dinners alike.

Whether you’re a seasoned fan of Southern cuisine or trying it for the first time, this Crawfish Étouffée recipe is an authentic and approachable way to bring bold Louisiana flavors into your home.

🍤 What Is Étouffée?

“Étouffée” is French for “smothered,” which perfectly describes the cooking technique. Meats or seafood—typically crawfish or shrimp—are gently simmered in a thick, flavorful roux-based sauce with vegetables, herbs, and seasonings. The result is a velvety stew-like dish served over rice that’s rich, hearty, and unmistakably Southern.

🌶 Ingredients

For the Étouffée:

• 1 lb crawfish tails (preferably Louisiana crawfish, with fat)
• ½ cup (1 stick) unsalted butter
• ½ cup all-purpose flour
• 1 cup finely chopped onion
• ½ cup chopped celery
• ½ cup chopped green bell pepper
• 3 cloves garlic, minced
• 2 cups seafood or chicken stock
• 1 teaspoon Creole seasoning (like Tony Chachere’s)
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper (adjust to taste)
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons chopped green onions
• 2 tablespoons fresh parsley, chopped
• Cooked white rice, for serving

👩‍🍳 Instructions

1. Make the Roux

In a large heavy-bottomed skillet or Dutch oven, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for 6–8 minutes, or until the roux turns a golden caramel color. Don’t rush—this is where the flavor begins!

2. Add the “Holy Trinity”

Add the chopped onion, celery, and bell pepper to the roux. Sauté for 5–7 minutes until vegetables are soft. Add garlic and cook for another minute.