Description
This crawfish étouffée brings the heart of Louisiana to your kitchen with a rich, roux-based stew packed with aromatic veggies, tender crawfish, and bold Cajun spices. This double batch is perfect for gatherings or freezing leftovers, and we’ve added flavorful twists to make it your own.
Ingredients
4 lbs pre-cooked crawfish tails (thawed, if frozen)
1 cup unsalted butter, chopped
1 cup all-purpose flour
2 cups celery, finely chopped
2 green bell peppers, diced
2 small onions, diced
29 oz chicken or seafood broth (about two 14.5 oz cans)
2 cups water
2 tbsp tomato paste
2 bay leaves
2 tbsp Cajun seasoning
1 tsp cayenne pepper (optional, for heat)
Optional twists:
Stir in ½ cup chopped green onions and fresh parsley at the end for freshness
Add a splash of Worcestershire sauce or lemon juice for depth
Serve over cauliflower rice for a low-carb twist or buttery grits for full comfort
Instructions
In a large pot or Dutch oven, melt butter over medium heat. Stir in flour and cook, stirring constantly, for 10–12 minutes until the roux is deep golden brown.
Add celery, bell pepper, and onion. Cook for 5–7 minutes until softened.
Stir in tomato paste, Cajun seasoning, cayenne (if using), bay leaves, broth, and water. Bring to a boil, then reduce heat and simmer for 15 minutes until thickened.
Add crawfish and simmer for 5–7 more minutes until heated through.
Remove bay leaves, garnish if desired, and serve over warm rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
Nutrition
- Calories: 380
- Carbohydrates: 14g
- Protein: 28g