Crawfish Etouffee at Home

This Cajun crawfish etouffee recipe is loaded with meaty crawfish tails smothered in a rich gravy with spices and fresh herbs, served over rice. It’s huge on flavor and easy to make. One of our very favorites! Here is how to make it.

MORE GREAT RECIPES:

Let’s talk about how to make crawfish etouffee.

Chapters:
0:00 What is Crawfish Etouffee?
0:28 Prepare the Roux
3:14 The Cajun Holy Trinity
4:05 Garlic / Spices
5:12 Seafood Stock
6:10 Variations
6:46 Finishing The Base
7:18 Crawfish Time!
8:30 Taste Test

Crawfish Etouffee Recipe

Ingredients:
4 tablespoons butter, or use peanut oil
4 tablespoons all-purpose flour
1 medium onion, chopped
1 medium bell pepper chopped (I use jalapeno for spicier)
1 stalk celery, chopped
4 cloves garlic, chopped
2 teaspoons Cajun seasonings or to taste
1 teaspoon cayenne pepper optional, for a spicier dish
Salt and pepper, to taste
2 cups chicken stock, or use seafood stock
1 pound crawfish tail meat, par-cooked
1 tablespoon chopped parsley
FOR GARNISH: Extra chopped parsley, spicy chili flakes, hot sauce
Cooked rice for serving, if desired

Cooking Directions:
Heat a large pan or pot to medium heat and melt the butter.
Add the flour and stir to make a roux. Stir continuously for 5 minutes, or until the roux turns a copper color. Do not let the roux burn.
Add the onion, peppers, celery, and garlic. Stir and cook for 5 minutes to soften.
Stir in the Cajun seasonings, cayenne, salt and pepper to taste, and stock or broth. Reduce heat and simmer for 20 minutes to let the flavors develop, stirring occasionally.
Add the crawfish tails and warm them through.
Remove from heat and stir in the parsley.
Serve over white rice (if desired) and garnish with extra parsley and spicy chili flakes. Don't forget the hot sauce!

I hope you like it! Leave comments below, my friends! I love crawfish etouffee. I'd love to hear how you enjoy it in the comments below. Please share!

#crawfishboil #crawfish #seafood #cookingrecipes #spicyfood

[boogitybear]

I love watching this Guy cook. He’s probably the most Underrated Chef on YouTube.

[belindaguidry]

I just finished making this for the third time. My family and I love it. Thank you for sharing your recipe.

[richardfabrizio]

I would always order this at my Cajun restaurant. Now thanks to you I know how to make it. Very similar to making gumbo. Thanks

[charlottehanna]

Had this for the first time atDisney's Epcot several years ago and have craved it ever since. Made it this morning - delicious! Served it over saffron rice with extra onions!

[GreenWitch]

I lived in south Louisiana for over a decade. I learned all the classic dishes & I still love them all! Crawfish etouffee is second only to rooster gumbo. It’s difficult to find a prepared rooster, but if you get a chance, definitely try it! Deep dark roux and hours of cook time. Delish 😋

[jacobgordon]

Made this for the first time and it was a hit. Will be making this more often.

[hoski]

'almost' looks like I could make that. looks great!

[bobkeller]

Fantastic video!!! I Really enjoy Étouffée.

[tiffanymartinez]

I've made it a few ways and like I always say, your recipes never disappoint! I'll be making this for valentines day!

[nomanmcshmoo]

I was thrilled to hear you add Ghost powder to your Etoufee. I am getting ready to start making my own. My girlfriend and I (being from Arizona) love spicy food and I as thinking of adding a touch of my own home-made Ghost powder to mine to add a wee bit of kick. Ghost has a rich deep flavor that should blend in nicely with a good Etoufee!!!

[thomasmckenney]

This is one of my favorite dishes!!! Have you seen the roux on a black stone griddle with Bruce Mitchell? It was an interesting way of making a roux.

[Famine]

Saved this for later, I've had it a few times, never knew anyone to make it at home. Guess it is b/c I'm in the Philadelphia area. I'll make it next year for V-Day.

[aaronw]

Looks awesome! I’ve never made étouffée before but really enjoy it. Looking forward to your next video.

[angeldavila]

This was fantastic, thanks for the recipe, greetings from México!

[chrisl.]

making this tomorrow for dinner! thank you for this, it looks amazing!

[sharonned]

Yes your dish looks amazing!!! 💯 Thank you 😊

[poorpuritan]

Excellent. Thank you! Limited to chicken and smoked sausage here, but looking forward to it. I wonder how this would fare reheated, say, in a slow cooker? (asking, because I typically cook on Saturdays, then the meal is usually consumed on the Lord's Day after church with a crowd).

[robertthompson]

I buy Louisiana Crawfish at Walmart. Will try your recipe. Just ate a Crawfish omelette. Thank you 🙏🏻 👹

[ecoyt]

Your family sounds like mine. My 9yo requested if for her birthday dinner the past two years. 🤷🏽‍♂️😂 I use the crawfish fat for the liquid. Just put a cup and a half of water over thawed tail meat and stir until it turns orange.

[nebulousy]

Looks great. Do you ever put it on rice?