I tried Crawfish Étouffée for the first time in Baton Rouge and fell. in. LOVE! This rich, buttery Louisiana classic is now one of my go-to Southern comfort meals—especially when I’m craving something cozy and full of flavor. You don’t need fancy ingredients to make this restaurant-worthy dish at home!
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Sauté onion, bell pepper, and celery in butter for 5–6 minutes.
Add garlic and cook for 1 more minute.
Stir in flour to make a blonde roux. Cook for 5–7 minutes, stirring constantly until golden.
Add Cajun seasoning, paprika, thyme, Worcestershire sauce, lemon juice, salt, and pepper. Mix well.
Slowly whisk in seafood stock until smooth. Simmer for 10 minutes to thicken.
Stir in crawfish tails and simmer for another 10 minutes.
Serve over cooked white rice and garnish with fresh parsley and green onions.
The leftovers taste even better the next day as the flavors deepen.
You can substitute shrimp for crawfish tails if desired.
Ensure you stir constantly while making the roux to prevent burning.
Use freshly squeezed lemon juice for the best flavor.
Adjust the Cajun seasoning to your preferred spice level.
Can I use shrimp instead of crawfish?
Yes, shrimp works just as well in this recipe and is a great substitute for crawfish tails.
What is the holy trinity in Cajun cooking?
The holy trinity in Cajun cooking refers to the combination of onion, bell pepper, and celery, which forms the flavor base for many dishes.
Can I make this dish ahead of time?
Yes, Crawfish Étouffée tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator.
What can I serve with Crawfish Étouffée?
Crawfish Étouffée is traditionally served over white rice, but you can also pair it with crusty bread or a side salad.
How do I thicken the Étouffée if it's too thin?
If the Étouffée is too thin, let it simmer a bit longer to reduce or add a small slurry of flour and water to thicken it.
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