Total TimePrep: 15 min. Cook: 50 min.
- 1/2 cup butter, cubed
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1-1/4 cups chopped celery
- 1 cup chopped green pepper
- 1/2 cup chopped green onions
- 1 can (14-1/2 ounces) chicken broth
- 1 cup water
- 1/4 cup minced fresh parsley
- 1 tablespoon tomato paste
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 2 pounds frozen cooked crawfish tail meat, thawed
- Hot cooked rice
- In a large heavy skillet, melt butter; stir in flour. Cook and stir over low heat for about 20 minutes until mixture is a caramel-colored paste. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil.
- Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice.
Crawfish Etouffee Tips
What's the difference between Cajun and Creole?Although both originate from Louisiana and share some similar ingredients, Creole cuisine uses tomatoes and tomato sauces, while Cajun cuisine typically does not. Learn more about Creole and Cajun cuisine.
What does crawfish etouffee taste like?Crawfish etouffee is a mild, thick stew typically served over rice and packed with Creole flavors. It’s a unique dish you have to try!
Can you eat the yellow stuff in crawfish?Yes, you can eat the yellow stuff! It comes from an organ of the crawfish and is quite flavorful.
What goes with crawfish etouffee?This saucy stew calls for slices of hearty homemade bread to sop up the flavorful juices. Try crusty homemade bread or Italian bread. You could also try serving it over cooked penne pasta instead of rice.
Nutrition Facts1 cup: 250 calories, 13g fat (7g saturated fat), 187mg cholesterol, 579mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 22g protein.
Jul 18, 2020
Thoroughly enjoyed the recipe had to make some substitutions because we did not have all of the ingredients. Did not have chicken broth but we did have some left over drippings from oven baked jerk chicken and that did the trick. High marks for this recipe
Jun 24, 2020
This is a great recipe. You can definitely change or add your spices for spiciness level. One negative review I read said it was too much flour. When making the roux, you need to add the flour slowly while mixing. If you dump it all at once, it'll cake up.
Jun 23, 2020
To start it is NOT etoufee with tomato paste/sauce it’s just not hot it’s made ! Learn to make a good roux and you will never add that again! Being a southerner I like my cuisine authentic!! I tried the recipe and it was awesome the only thing is I like much more heat ! Thanks and look forward to more of your recipes!
Jun 17, 2020
Looks Delicious...will be trying this recipe soon. Thanks
Jun 5, 2020
Way too much flour.I had to add so many extra cups of water.I probably only needed about 21/2 Tbsp-3
May 26, 2020
I made this tonight and it is delicious. The only thing I did different was add more chicken broth. I like for the sauce to get down into the rice not other than that it was fabulous! I will definitely make again!
May 22, 2020
Didn’t have parsley or bay leaf so left that out and used yellow onion instead of green onions because that was all I had. I also think I added more water and chicken broth than the recipe called for because I like there to be a bit of gravy with the crawfish. The recipe is very simple, easy to follow and delicious. I think I may have cooked the sauce a little over 30 mins since it does take a bit for the floury taste to sort of burn off. It was quite good.
Apr 29, 2020
Made this tonight. I added Serrano peppers diced as well as blackened shrimp. Also used 4 tbs of tomato paste. Let me tell you this was great
Jan 2, 2020
Had to add more tomato paste for color used 6 oz..... but still great taste
Jun 11, 2017
I am making this tonight. I cooked my roux 5 minutes longer to make it darker. I'm using crawfish, shrimp, sausage and mussels. So far the sauce is outstanding so I can't imagine the rest not being great. Serving with corn on the cob. Almost a etouffe gumbo boil.