I like this recipe because it captures authentic Cajun flavor without being overly complicated. The seafood stock deepens the flavor, while the cayenne adds just the right amount of heat. I also enjoy how flexible it is—whether I’m cooking for a big family dinner or meal-prepping for the week, it always delivers bold taste and comforting warmth.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 pounds crawfish tails, cooked and peeled 1 cup unsalted butter 4 yellow onions, chopped 6 ribs celery, chopped 2 green bell peppers, chopped 4 large bay leaves 2 tablespoons all-purpose flour 2 teaspoons salt ½ teaspoon cayenne pepper 4 tablespoons fresh parsley, chopped 6 tablespoons green onions, chopped 2 cups seafood stock
Seafood Stock: Crawfish peelings, pan full 2 onions from leftover crawfish boil 2 garlic bulbs from leftover crawfish boil Water to cover by 3 inches
Directions
To make seafood stock, I boil crawfish peelings with onions and garlic from a crawfish boil, covering with water by 3 inches. I simmer it covered for about 1 hour, then strain. If I’m short on time, I use store-bought seafood stock.
In a Dutch oven, I melt the butter over medium heat.
I add the onions, celery, and bell peppers, cooking for about 3 minutes until soft and translucent.
I stir in the flour and cook for 3 minutes more, letting it blend into the butter and vegetables.
I add the crawfish tails and cook for 2 minutes.
I stir in the bay leaves.
I slowly pour in the seafood stock, stirring constantly until the sauce begins to thicken.
I season with salt and cayenne pepper, then simmer for 5 minutes.
I stir in the parsley and green onions, letting it cook another 5 minutes.
I remove the bay leaves and serve the etouffee hot over rice.
Servings and Timing
This recipe makes 8 servings. Prep time is 15 minutes, cooking time is 20 minutes, plus an additional hour if making seafood stock. The total time is about 1 hour and 35 minutes.
Variations
I sometimes swap crawfish for shrimp if that’s easier to find.
For extra heat, I add more cayenne or a dash of Creole seasoning.
I occasionally stir in diced tomatoes for a Creole-style version.
For a creamier twist, I add a splash of heavy cream just before serving.
Storage/Reheating
I store leftovers in the refrigerator for up to 3 days. To reheat, I warm it gently on the stovetop with a splash of stock or water to loosen the sauce. It also freezes well for up to 2 months; I thaw it in the fridge overnight before reheating.
FAQs
Can I use shrimp instead of crawfish?
Yes, shrimp works perfectly as a substitute.
Do I have to make homemade seafood stock?
No, store-bought seafood stock works well if I don’t have time for homemade.
How spicy is Crawfish Etouffee?
It depends on how the crawfish were originally boiled and how much cayenne I add—I adjust to taste.
Can I thicken the sauce more?
Yes, I let it simmer longer or add a touch more flour when making the roux.
What’s the best way to serve it?
I always serve it over hot rice to soak up the sauce.
Can I make this ahead of time?
Yes, I find the flavors deepen if it rests overnight in the fridge.
Is this recipe gluten-free?
No, but I can make it gluten-free by using a gluten-free flour blend.
Can I add other seafood?
Yes, I sometimes add shrimp or crabmeat for extra variety.
Do I need to peel fresh crawfish myself?
Not necessarily—I often buy pre-cooked, peeled crawfish tails to save time.
What side dishes go well with Crawfish Etouffee?
I like cornbread, collard greens, or a simple green salad alongside it.
Conclusion
I love how Crawfish Etouffee turns simple ingredients into a dish full of Cajun soul. The buttery base, rich seafood flavor, and perfectly seasoned sauce make it a comfort food I can enjoy anytime. Whether I’m cooking for family or friends, this recipe always brings a taste of Louisiana right to the table.
