Classic Crawfish Étouffée
This rich and flavorful crawfish étouffée is a Louisiana classic, made with tender crawfish tails simmered in a buttery, savory sauce with onions, celery, and spices. Slow-cooked for deep flavor and finished with fresh herbs, it’s the kind of comforting, soulful dish best served over hot white rice with crusty bread on the side.
Ingredients
- 1 stick butter
- 2 onions large, diced
- 2 stalks celery chopped
- 2 tbsp garlic minced
- 1 1/2 bunches green onions sliced
- 1/2-1 bell pepper diced
- 5 tbsp all-purpose flour
- 32 oz stock shrimp or chicken
- 1 lb crawfish tails with fat
- 1/2 bunch parsley chopped
- 1/2 tsp cayenne pepper
- salt and black pepper to taste
- hot sauce optional
Instructions
- Melt butter in a large skillet over medium-low heat. Add onions, celery, bell pepper, and garlic. Cook slowly for about 30 minutes until soft and translucent.
- Stir in flour to form a paste and cook for about 5 minutes to remove raw flour taste.
- Gradually whisk in stock, stirring constantly to avoid lumps.
- Simmer on medium-low heat for 45–60 minutes, stirring occasionally and adjusting seasoning.
- Add crawfish tails and fat, then simmer gently for 5–10 minutes until heated through.
- Stir in parsley and green onions. Adjust seasoning as needed.
- Serve hot over white rice with optional hot sauce.
Notes
Cook the vegetables low and slow for the best flavor base. Crawfish should only be heated briefly at the end to keep them tender and juicy.
Nutrition
Calories: 420kcal
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