Cajun Crawfish Etouffee

This quick and easy Cajun Crawfish Etouffee is all about big flavor in under 30 minutes! It uses a blond roux-fast, fuss-free, and perfect for weeknights-and Louisiana crawfish tails for true Cajun flavor. Spoon it over hot rice, grab a hunk of French bread, and get ready for a comforting, spicy (but not too spicy!) bowl of goodness.

My parents and grandparents were Cajun so you know I grew up on bold, cozy dishes. Just like my Jambalaya, this recipe was handed down to me by family. It's the kind of recipe that brings you back home-down in south Louisiana.

Why You Should Make This Crawfish Etouffee

• It's fast but still full of flavor. Thanks to a quick blond roux and bold Cajun seasoning, you'll get rich taste in just 20 minutes. If 20 minutes is all you have, try my Quick and Easy Red Beans and Rice!
• It's true to tradition. This one's based on my family's Cajun roots and the way I grew up eating etouffee-simple, soulful, and deeply comforting.
• It's flexible. Use shrimp, chicken, or crawfish-whatever you've got on hand.
• It's not too spicy (unless you want it to be). You control the heat, so everyone around the table is happy.
• Leftovers are a dream. The flavor deepens overnight and makes the BEST stuffed potatoes or rice bowls the next day.

Why a Blond Roux Works

A traditional etouffee often starts with a dark roux, but I like to keep things simple with a blond roux-butter and flour cooked just until golden. It gives the dish body and a nutty depth without needing all afternoon. That means dinner's ready fast, and it still tastes like it's been simmering for hours.

Cooking Timeline

This one's all stovetop and done in about 20 minutes:

1. Start with a quick blond roux (butter + flour). Simmer 10 minutes.
2. Stir in chicken broth, garlic, Worcestershire sauce, and Cajun seasonings.
3. Add crawfish tails and simmer until it thickens. Simmer 10 minutes.
4. Top with green onions and serve over hot rice. Have a pot of rice cooking while you're making the etouffee!

Ingredient Photo with Notes

Crawfish tail meat - the best crawfish tail meat is the ones leftover from a crawfish boil, yeah. But if you don't have any of those, you can find them in the freezer section of your grocery store. Louisiana crawfish tails have more flavor and fat than the imported kind. But if you can't find any, and you're desperate for etouffee, you can go ahead and use the imported ones.

Flour and butter - these two are used to make the roux. Use all-purpose flour and salted butter.

Onion, bell pepper, and celery - a must trio in most Cajun (and Creole) main dishes. Also known as "the trinity," I like to use fresh veggies for this recipe.

Chicken broth - used for a more flavorful etouffee gravy (or sauce). You could use water but you'd have to go big with the seasonings to get more flavor.

Garlic - I keep a jar of minced garlic in the fridge because it's just so convenient to have on hand; especially if you use a lot of garlic in your cooking. You can use fresh garlic if you have it -- peel, smash, and chop it.

Cooked rice - the most classic side to serve with etouffee! You can put a scoop of rice on top of the etouffee, under the etouffee, or next to the etouffee! I recommend Parish Rice because it always cooks perfectly and never sticky! Whether to rinse the rice first or not is a personal choice and Cajuns will argue about it...funny! I don't rinse rice first and it always turns out fine to me.

Basic etouffee seasonings - everybody has their favorite seasonings, and for us, we use Cajun or Creole seasoning, Worcestershire sauce, hot sauce, and black pepper. I don't add any salt because the broth and Cajun/Creole seasoning have plenty!

Helpful Tip for Beginners: If you're using leftover crawfish tails from a crawfish boil, they will probably be plenty salty; so always do a taste test of the gravy/sauce before adding more salt.

Ingredient Substitutions and Additions

Substitutions

Crawfish swaps: the next best thing? Peeled and deveined shrimp! After that, try diced and sauteed chicken thighs.

Onion, bell pepper, and celery: to save time, you can use the pre-chopped trinity in a container in the produce section. You can also use the frozen kind in the bag. Just be aware that frozen vegetables will release some moisture into the etoufee so it might not be the same consistency.

Instead of chicken broth: you can use vegetable broth or seafood stock.

Use cayenne pepper: instead of Cajun/Creole seasoning blend.

Other than rice: you can serve etoufee over a baked potato or cooked grits.

Additions

• Add a can of drained diced tomatoes or Rotel tomatoes. And no, the addition of tomatoes will not suddenly turn this into a Creole dish! Read my FAQs section.
• Toss in some chopped Andouille sausage or tasso.
• Add a bay leaf for a little extra flavor.

How to Make Crawfish Etouffee

Here's a short summary with photos of the recipe steps. Be sure to scroll down to the actual "recipe card" for complete details.

Step 1. Cook the onion, bell pepper, and celery in butter until they're soft.

Step 2. Add the flour to make the roux. Simmer and stir for about 10 minutes.

Step 3. Add the broth, and all the seasonings.

Step 4. Add the crawfish tails and simmer for 10 minutes. Add green onions.

Step 5. Want it thicker? Add a simple slurry of 2 tablespoon cool tap water and 1 tablespoon flour.

Step 6. Serve over rice. Serve with French bread to soak up the sauce!

Tips You Should Know

• Use Louisiana crawfish tail meat. The flavor is sweeter and they have more fat (which is more flavor) than imported ones. IF the imported is all you can find, then go ahead and use it!
• Don't overcook the crawfish. They're already cooked-so no need to boil.
• Add broth slowly while stirring to avoid lumps in the roux.
• Sauce consistency is key. It should be thick enough to spoon over rice but not as thick as gumbo.

Four Ways to Serve Crawfish Etouffee

• Classic: White rice and a side of crusty French bread.
• Casual supper: Serve in bowls with spoonable rice and hot sauce on the side.
• Company's coming: Add a green salad, a side of maque choux, and a glass of sweet tea.
• Special occasions: Spoon hot crawfish etouffee over fried or blackened catfish, drum, or redfish fillet. It does not and will not get any better than this, my friends!

Etouffee Flavor Variations

• Swap proteins: Shrimp, chicken, or even andouille sausage all work.
• Add cream: A splash of heavy cream at the end mellows the spice.
• Veggie boost: Saute some sliced mushrooms with the onion, bell pepper, and celery (trinity).

Cooking Mistakes to Avoid

• Don't rush the roux-give it time to turn golden.
• Don't boil the crawfish-just simmer gently.
• Don't skip seasoning. Taste as you go and adjust the spice to your liking.

How to Store and Repurpose Leftovers

Leftovers keep great in the fridge and are even better the next day. Store leftover etouffee in an airtight container (like these Bayco glass containers) for 2-3 days. Here are some different ways to use leftover crawfish etouffee:

• Stuffed potatoes: Spoon into baked potatoes, top with cheese.
• French bread boats: Hollow out a loaf, stuff with reheated étouffée, and broil.
• Grits bowls: Serve it over creamy grits for a brunch-style twist.

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