Crawfish Etouffee

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? #foodiefootballfans
Course Entree
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6 servings
Author Erin Parker, The Speckled Palate


  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 4 tablespoons unbleached all-purpose flour
  • 1 medium onion , chopped (about 1 ½ - 1 ¾ cup)
  • 1 medium green bell pepper , chopped (about 1 ¼ cup)
  • 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
  • Rice , for serving


  1. Drain the liquid (fat) from the crawfish packaging into a separate small container. Set aside.
  2. Remove the crawfish tails from their packaging and place in a medium-sized bowl. Season with Tony Cachere’s Salt-Free Creole Seasoning. Set aside.
  3. In a large-bottomed saucepan over medium-high heat, melt the butter and drizzle in the olive oil.
  4. When the butter and olive oil are hot, add the flour to the pan.
  5. Stir the flour constantly as it cooks, moving it around the pan. It will begin to darken just slightly, and when this happens, it’s time to add the vegetables.
  6. Add the onion, bell pepper, celery and garlic to the pan. Cook until tender.
  7. Add the crawfish fat and vegetable stock, and cook until the mixture has thickened, stirring occasionally. (About 10 minutes.)
  8. Add the seasoned crawfish tails. Lower the heat, and cover.
  9. Cook for about 15-20 minutes, stirring occasionally.
  10. Season with salt and pepper, green onions and parsley, and cover again.
  11. Simmer on very low heat for an additional 1-2 hours.
  12. Serve over rice, sprinkle parsley and green onions on top of the each individual serving, and enjoy.

Recipe Notes

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.