Classic Louisiana Crawfish Étouffée
Crawfish Étouffée is a smothered seafood dish served over rice.It features a buttery roux, vegetables, and tender crawfish.Rich, savory, and comforting, it’s a Louisiana staple.Perfect for special occasions or cozy meals.
Ingredients
- 1 lb crawfish tails (fresh or frozen, thawed)
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1 cup onion, finely chopped
- ½ cup celery, finely chopped
- ½ cup green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped green onions
- 2 tablespoons fresh parsley, chopped
- Cooked white rice, for serving
Instructions
- Melt butter in a large skillet or Dutch oven over medium heat.
- Stir in flour and cook, stirring constantly, until a light golden roux forms.
- Add onion, celery, and bell pepper; cook until softened.
- Stir in garlic and cook for 1 minute.
- Slowly whisk in seafood stock until smooth.
- Add Cajun seasoning, paprika, cayenne, salt, and pepper.
- Simmer gently for 15–20 minutes until thickened.
- Add crawfish tails and cook for 5–7 minutes until heated through.
- Serve hot over steamed rice.
Notes
- Use fresh crawfish when in season for best flavour.
- Do not overcook crawfish to avoid toughness.
- Light roux is traditional for étouffée.
- Adjust spice level to taste.
- Serve immediately for best texture.