📝 About This Recipe
A true cornerstone of Acadian cuisine, this Crawfish Étouffée is a rich, velvety celebration of the Bayou. 'Étouffée' literally means 'smothered,' and here, succulent crawfish tails are bathed in a blonde roux-based gravy infused with the 'holy trinity' of Cajun aromatics. This dish is the heart of any Mardi Gras celebration, offering a buttery, soulful warmth that perfectly captures the spirit of the French Quarter.
🥗 Ingredients
The Holy Trinity & Aromatics
- 1 large Yellow Onion (finely diced)
- 1 Green Bell Pepper (seeded and finely diced)
- 2 stalks Celery Stalks (finely diced)
- 4 cloves Garlic (minced)
- 1/2 cup Green Onions (sliced, whites and greens separated)
The Roux and Liquid
- 1 stick Unsalted Butter (8 tablespoons)
- 1/2 cup All-Purpose Flour
- 2 cups Seafood Stock (preferably homemade or high-quality bottled)
- 1 tablespoon Tomato Paste (for a hint of color and acidity)
The Seafood and Seasoning
- 1 pound Cooked Crawfish Tails (peeled, with fat/juices if possible)
- 1 tablespoon Cajun Seasoning (low-sodium preferred to control salt)
- 1 teaspoon Worcestershire Sauce
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1/2 teaspoon Dried Thyme
- 1 Bay Leaf (dried)
For Serving
- 3 cups White Rice (cooked and warm)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 bottle Hot Sauce (Louisiana-style, for the table)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or large cast-iron skillet, melt the stick of butter over medium heat until it begins to foam.
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2
Whisk in the flour gradually to create your roux. Stir constantly for about 10-12 minutes until the roux reaches a 'blonde' or light peanut butter color. It should smell nutty but not burnt.
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3
Add the diced onion, bell pepper, and celery (the Holy Trinity) to the roux. Sauté for 5-7 minutes until the vegetables are soft and the onions are translucent.
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4
Stir in the minced garlic and the white parts of the green onions. Cook for another 60 seconds until fragrant.
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5
Mix in the tomato paste and cook for 2 minutes, stirring often, to take the 'raw' edge off the tomato.
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6
Slowly whisk in the seafood stock, a little at a time, to ensure a smooth consistency without lumps. Bring the mixture to a gentle simmer.
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7
Add the Cajun seasoning, Worcestershire sauce, cayenne pepper, dried thyme, and the bay leaf. Stir to combine.
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8
Reduce heat to low, cover, and let the sauce 'smother' for about 15-20 minutes. This allows the flavors to meld and the sauce to thicken into a silky gravy.
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9
Gently fold in the crawfish tails (and any fat/liquid from the package). Simmer for 5-7 minutes just until the crawfish are heated through. Do not overcook, or they will become rubbery.
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10
Taste the sauce and adjust seasoning with additional salt or Cajun spice if needed. Remove the bay leaf before serving.
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11
Stir in half of the chopped parsley and the remaining green onion tops for a burst of fresh color and flavor.
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12
Serve a generous ladle of the étouffée over a mound of warm white rice. Garnish with the remaining parsley.
💡 Chef's Tips
Don't rush the roux; a blonde roux provides the thick body needed without the overpowering smoky flavor of a dark gumbo roux. If you can't find fresh crawfish, frozen Louisiana crawfish tails work beautifully—just be sure to thaw them in the fridge overnight. Try to find crawfish tails that still have the 'fat' (the orange stuff) in the bag; it adds an incredible depth of flavor to the sauce. If the sauce becomes too thick, splash in a little more stock; if it's too thin, simmer uncovered for a few extra minutes. Always use a heavy-bottomed pot to prevent the flour and butter from scorching during the roux-making process.
🍽️ Serving Suggestions
Serve with a side of buttery toasted French bread to soak up every drop of the savory gravy. A crisp, cold Abita beer or a dry Chenin Blanc pairs perfectly with the spice and richness of the dish. Offer a side of vinegar-based coleslaw to provide a bright, crunchy contrast to the velvety étouffée. Keep a bottle of Crystal or Tabasco hot sauce on the table so guests can customize their heat level. Finish the meal with a classic New Orleans bread pudding or a slice of King Cake.