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It feels like the fall, so we should make Crawfish Étouffée this weekend! This classic Louisiana entree makes a comforting meal for a chilly evening and easily doubles (or triples) to feed a crowd. Peeled crawfish tails cook low and slow with the Cajun trinity — onion, green bell pepper and celery — and other ingredients. Once the flavors meld, the dish is served over rice with green onions and parsley. What’s not to love?
It’s finally cooling off in Dallas. 🙌🏻 🙌🏻 🙌🏻
We could probably attend an outdoor football game without melting this weekend, y’all.
And it finally feels like we can make some more traditional gameday dishes because I always associate tailgate food with the fall.
And for those of us who have spent a large chunk of time in Louisiana, we know this means gumbo, jambalaya, étouffée …
Now, for those of y’all who aren’t from South Louisiana, let’s talk French. From my non-French speaker understanding, étouffée translates roughly to mean “smothered” or “suffocated.”
Étouffée is smothered, meaning it cooks low and slow with a small amount of liquid in a covered pan. When done, the “gravy” is served over rice.
This dish, wildly popular in South Louisiana, is traditionally made with crawfish tails or shrimp. I read on the Internet that chicken is also an acceptable étouffée protein, though I’ve never eaten a chicken étouffée, so…
Étouffée is one of my favorite Louisiana dishes… and I’m partial to it in the fall because it reminds me of football season, but it can be eaten year round.
While I’m not a native Louisianan, I lived in the state for years… and I married a Louisiana boy.
This recipe, which came to us from Winston’s mother, has been adapted over the years. While it’s not 100% traditional, it’s most certainly delicious.
Recommended Tools/Products for Crawfish Étouffée
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- Festive bowls: We traditionally serve our étouffée in gumbo bowls (like these Juliska Puro Whitewash Cereal/Ice Cream Bowls), but these Roux Brands Ceramic Étouffée Bowls are precious, too!
- Proper skillet: I love my Calphalon Stainless Steel Skillet with a Cover. This Lodge Cast Iron Covered Deep Skillet would also make this recipe beautifully!
- Easy serve and clean up if you’re tailgating: Serve this étouffée in Compostable Plant-Based Clear Cold Cups with Biodegradable EcoPure Spoons for a smaller environmental footprint.
How to make Crawfish Etouffée
First and foremost, drain the liquid from the crawfish packaging into a seaprate container. This is the fat from the crawfish, and it’s insanely important, so please, please, please do not toss this. It adds a TON of flavor!
Next, transfer the crawfish tails from their packaging into a bowl. Season ’em up with your favorite salt-free Cajun seasoning, and toss them before setting them aside.
Heat the butter and oil over medium-high heat in a large, heavy-bottomed saucepan or a Dutch oven. When they’re hot, hot, hot, toss in the flour.
The combined flour and butter/oil mixture is going to make a roux for us, which is the base of our étouffée. Stir it constantly as it cooks. We want it to go from a light yellow and chalky mixture to a golden/beige color.
Next, add the chopped veggies! Yes, they’ll all go into the pan at the same time.
Cook ’em until tender. We’re not looking for a ton of color on them, but we do want them to be relatively soft so that you’re not getting crunchy bites in your meal.
When the veggies are soft, pour in the reserved crawfish fat and the stock. Cook for about 10 minutes, or until the mixture has thickened.
Next, add those crawfish tails, and lower the heat. Season with salt and pepper, too, and simmer for an additional 5-10 minutes.
Serve the étouffée over rice, and garnish with fresh parsley and green onions.
Quick tips and tricks to make an awesome homemade étouffée:
If you cannot find Louisiana crawfish tails in the grocery store (they should be marked as ‘Certified Cajun’ and a product of Louisiana), purchase shrimp instead.
Don’t drain the crawfish before taking them out of the packaging! The liquid mixed in with the tails is the fat. It is essential in this recipe!
If you are using shrimp, peel them and season with the same amount of creole seasoning. Add an additional 2 tablespoons of butter into the pan as they cook to make up for the lost crawfish fat.
While this dish cooks up pretty quickly, letting it simmer on the stove brings out the flavor and makes it even more delicious. Just keep an eye on those crawfish because we don’t want them to overcook and get tough.
Now who’s ready for some football recipes?
Football season is here! In celebration, I’ve joined a group of bloggers from all over the country — all of whom are big football fans! — to bring you football-inspired recipes this season. Last month we shared our favorite tailgating recipes, and now we are sharing more than 60 recipes ideas for celebrating on game day. Click on their links below to join in!
Red Sea Party Punch by Celebrating Family
Bird Gang Sonoran Nachos by Love Bakes Good Cakes
GameDay Cheesecake Bars by Body Rebooted
Healthy Dirty Bird Dip by Dash of Herbs
Purple Potato Salad by The Culinary Compass
Chocolate Blackberry Cheesecake Parfait by Mom’s Messy Miracles
Easy Buffalo Chicken Sliders by Beer Girl Cooks
Quick and Easy Baked Buffalo Chicken Sliders by The Life Jolie
Blackened Steak + Blue Cheese Nachos by Feast + West
Easy pimiento cheese crackers by Family Food on the Table
Chicago-Style Deep Dish Breadsticks by Honey & Birch
Italian Beef by Bread Booze Bacon
Welcome to the Jungle Cocktail by Love & Flour
Bengal Striped Bundt Cake by Foodtastic Mom
Polish Boy Potato Skins by A Mind Full Mom
Sweet and Salty Brownies by The Secret Ingredient Is
Cowboy Cookies by The BakerMama
Cowboy Chili by See Aimee Cook
Green Chili Pulled Pork Cheese Fries by Cake ‘n Knife
Blue and Orange Jello Shot Gummies by Sustaining the Powers
Greek Town Loaded Potato Skins by The Mexitalian
Marbled Scotcharoos by Club Narwhal
Beer Cheese Fondue by Off the Eaten Path
Easy Beer Cheese Soup by Hello Little Home
Chicken Stack Sandwich by Around My Family Table
Spicy Pub Mustard by What A Girl Eats
Game Day Cupcakes by Polka Dotted Blue Jay
Brownie Batter Dip by The Crumby Cupcake
Chocolate Coconut Cupcakes by Two Places at Once
Spicy Jalapeno Popper Cheese Dip with Real Cheese by Simplify, Live, Love
Game Day Snack Tray by Coffee Love Travel
Bacon Mac n Cheese Cups by West via Midwest
South Beach Punch by 2 Cookin Mamas
Miami Mahi Mahi Sandwich by foodbyjonister
Swedish Meatball Dip with Tater Tot Dunkers by Peanut Blossom
Fruity Dessert Pizza with Peanut Butter Chocolate Glaze by Bucket List Tummy
New England Rum Punch by Order in the Kitchen
Cajun Crawfish and Corn Fritters with Remoulade Dipping Sauce by For the Love of Food
Reuben Sliders with Homemade Russian Dressing by A Dish of Daily Life
Big Blue Cheese Steak Stromboli by Simple and Savory
Spinach & Artichoke Bites by Lauren’s Kitchen
Herb Pesto Arancini by A Little Gathering
Beluga Lentil Hummus by Culinary Adventures with Camilla
Philly Cheesesteak Nachos by And She Cooks
Philly Cheesesteak Cheesecake by Nik Snacks
Game Day Cookie Cups by Me and My Pink Mixer
Primanti Style Sliders by Macheesmo
Pineapple Salsa by Living Well Kitchen
Tex Mex Cream Cheese Wontons with Bacon by Shaws Simple Swaps
Blue Cheese Blitz Dip by Cafe Terra
Chicken Adobo Fries by Brunch-n-Bites
Game Day Candy Bark by Life’s Ambrosia
Chicken Teriyaki Pizza (aka Seattle SeaChicken TeriHawki Pizza) by Loves Food, Loves to Eat
High Seas Sour Cherry Slush by Lizzy is Dizzy
Buffalo Chicken Deviled Eggs by Casa de Crews
Avery Williamson American Cake by Loaves & Dishes
Game Day Sriracha-Honey Nut Mix by An Oregon Cottage
Double-Stuffed Potato Skins by A Simpler Grace
Red Skin Potato Chili Nachos by A Joyfully Mad Kitchen
All right. Now who’s ready for some étouffée?
Here’s how we make ours:
Crawfish Étouffée is a classic Louisiana entree makes a comforting meal for any evening and easily doubles (or triples) to feed a crowd. Served with rice and green onions, this stew-like meal is utterly delicious.
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 4 tablespoons unbleached all-purpose flour
- 1 medium onion (about 1 ½ - 1 ¾ cup chopped)
- 1 medium green bell pepper (about 1 ¼ cup chopped)
- 4 ribs celery, chopped
- 3 garlic pods, minced
- 1 lb. peeled crawfish tails + crawfish fat
- 2 cups vegetable stock
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon Tony Cachere’s Salt-Free Creole Seasoning
- Green onion tops, chopped
- Parsley, chopped
- Cooked white rice, for serving
- Drain the liquid (fat) from the crawfish packaging into a separate small container. Set aside. (Do not get rid of this! It's important for the flavor!)
- Remove the crawfish tails from their packaging and place into a medium-sized bowl. Season with the Salt-Free Creole Seasoning, and toss before setting aside.
- In a large-bottomed saucepan or a Dutch oven, melt the butter and drizzle in the olive oil over medium-high heat.
- When the butter and olive oil are hot, add the flour to the pan.
- Stir the flour constantly as it cooks, moving it around the pan. It will begin to darken just slightly to a golden/wheat color. When this happens, it’s time to add the vegetables.
- Add the onion, bell pepper, celery and garlic to the pan. Cook until tender, about 5-8 minutes.
- Add the crawfish fat and vegetable stock, and cook until the mixture has thickened, stirring occasionally, about 10 minutes.)
- Add the seasoned crawfish tails. Lower the heat, and cover.
- Season with salt and pepper, green onions and parsley, and cover, simmering for 5-10 minutes, or until the crawfish tails have curled.
- Serve over rice, sprinkle parsley and green onions on top of the each individual serving, and enjoy.
This recipe can easily be doubled or tripled for a crowd, though it will require more time to cook.
You can substitute shrimp for the crawfish tails if you cannot find crawfish tails at your grocery. Since the crawfish has fat, I recommend adding an additional 2 tablespoons of butter to the dish as the shrimp cook.
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Amount Per Serving: Calories: 223Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 113mgSodium: 1285mgCarbohydrates: 17gFiber: 1gSugar: 3gProtein: 17g
Nutrition facts are an estimate and not guaranteed to be accurate.