Easy Homemade Cajun Crawfish Etouffée
A rich and buttery Cajun crawfish etouffée made with a deep roux, the classic holy trinity of vegetables, and tender Louisiana crawfish tails. This traditional Louisiana dish is bold, comforting, and best served hot over white rice.
Equipment
- Large cast-iron skillet or Dutch oven
- Wooden Spoon
- Ladle
- Sharp knife
- Measuring cups & prep bowls
- Stovetop or Grill
Ingredients
- 5 T (just over half of a stick) unsalted butter
- ¼ cup all-purpose flour
- ½ sweet onion diced
- 2 bell peppers mix of red and green, diced
- 3-4 celery hearts diced
- 2 tablespoon minced garlic
- 1½ lbs crawfish tails precooked
- 2 cups chicken broth
- 2 teaspoon Cajun seasoning plus more as needed
- 1 teaspoon salt and pepper mix 1:1 ratio
- 2 T green onions sliced
- 2 T parsley chopped (plus more for garnish)
- 2 cups Cooked rice for serving
Instructions
- Make the Roux: In a large skillet over medium heat, melt the butter. Add the flour and whisk constantly until the roux turns a deep caramel or peanut butter color (about 10–15 minutes). Keep stirring to prevent burning.
- Cook the Aromatics: Add onion, bell peppers, and celery to the roux. Sauté until softened, about 5 minutes. Add garlic and cook another 30 seconds until fragrant.
- Build the Sauce: Slowly pour in the chicken stock while stirring to incorporate the roux. Add Cajun seasoning and salt/pepper mix. Bring to a gentle boil, then reduce to low and simmer uncovered for 15–20 minutes, until the sauce thickens.
- Add Crawfish: Stir in the crawfish tails, green onions, and parsley. Simmer another 5 minutes just to heat through—avoid overcooking so the crawfish stay tender.
- Serve: Spoon over warm cooked rice and garnish with extra parsley and green onions. Serve immediately.
Notes
- Crawfish Tails: Use frozen Louisiana crawfish tails if available. If substituting with shrimp, add them at the end and cook just until pink and opaque.
- Roux Tips: Stir continuously while making the roux to avoid burning.
- Make Ahead: Prepare the base ahead of time, but add the crawfish just before serving to keep them tender.
- Rice: Use a 2:1 water-to-rice ratio. Simmer for 15 minutes, then let it rest covered off heat for 10 minutes before fluffing.