If you love a good Southern meal and you like etouffee, then I have THE perfect recipe for you. I was given this recipe years ago by a dear friend, and every time I make this I get compliments. It truly is one of the best crawfish etouffee recipes, and I share right here the 5 steps to make this recipe out of this world.
Crawfish Etouffee
It’s not a fast recipe, but the work you put into it will be well worth it. Are you ready to learn the secrets to this recipe?
Here is what you will get from me:
- 5 steps to the best crawfish etouffee
- the secret to making it perfect, and not too spicy
- why you should make extra
- why crawfish etouffee is even better the next day
- and finally, a mouthwatering, flavorful etouffee recipe
Let’s get started with this Cajun Louisiana Style Crawfish Etouffee Recipe.
A few fun facts about crawfish here in Louisiana
We have a large Mudbug festival that thousands of people attend. An actual festival where everyone celebrates the little crawfish mudbug. It is actually one of the largest festivals attended in north Louisiana.
We also have a National Championship hockey team called the Mudbugs.
Seriously.
Mudbugs are celebrated everywhere here in Louisiana in any form or fashion.
Crawfish etouffee is a southern style spicy recipe that is downright delicious. And I am going to share with you the best crawfish etouffee recipe I have ever had. (And I have had a lot of them!)
The Crawfish Etouffee Recipe
You need to have a few things on hand you may not normally have. Here is a quick list of everything you will need to make Louisiana crawfish etouffee.
What you will need for this one of a kind recipe:
- butter
- onions, chopped (1 red, 1 white)
- celery, chopped
- bell pepper, chopped
- garlic, salt, red, and black pepper (to taste)
- crawfish tails (I grab mine from the seafood freezer section)
- flour
- water
- chicken bouillon cubes
- green onion tops
- parsley
Tips for the Best Crawfish Etouffee
Now that you have all of the ingredients on hand, it’s time to make this etouffee recipe.
Here are a few tips to make this etouffee recipe one of the best you’ve ever had.
- Make sure your crawfish tails have a little curl to them. Throw away the straight tails. That usually means they were already dead before they were boiled. Read more about that here.
- Give yourself a good hour to make this recipe. Don’t rush an etouffee.
- Constantly stir to help marry the flavors together.
- Remember, it’s always easier to add more pepper than to remove the pepper.
- Save the leftovers, they are even better the next day when the flavors meld together. Consider doubling the recipe and freezing some for later.
I say that last one because this recipe takes time. If you’re going to make it and you know you’ll want it again in the next 3 months, make enough for the freezer.
Also, be mindful of the spices. I have the suggested amounts in the recipe card below, but sometimes people get a little crazy with the spices. It’s supposed to be spicy, but not so spicy you can’t enjoy it. But it will and should make your nose run. 🙂
One last thing. If you grab your crawfish tails from the seafood freezer department as I do, you want them to NOT be frozen when you use them. I just add a large bowl to my sink and fill it with warm water. Place the entire bag of frozen crawfish tails in the water and allow them to warm up.
By the time you are finished with step one, they will be ready to add to your recipe.
How to Make Crawfish Etouffee
1: First, melt your butter in a heavy pan or dutch oven. Sauté the onion, celery, and bell pepper for 30 minutes. Stirring constantly.
2: Next add the garlic, salt, red, and black pepper.
3: Add Crawfish Tails and sauté for 1 minute. Reduce heat to medium heat.
4. Add flour and then continually stir for 3 minutes.
5: Lastly, add water, bouillon, bay leaf, green onion, and parsley. Simmer for 30 minutes stirring occasionally.
How to Serve Crawfish Etouffee
You can serve this dish over rice and with a side of buttered garlic toast or french bread. I promise not only will this open your sinus cavities, but it will be the BEST Crawfish Etouffee Recipe that you will ever have.
This recipe really helped turn me into a crawfish fan, and I bet it will do the same for you.
Do you like crawfish? Ever wondered how to boil your own crawfish? Check out this post below on how to do a crawfish boil! And if you want more Louisiana food, check out this Louisiana Style Gumbo Recipe.
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Crawfish Etouffee
Ingredients
- 3/4 stick butter
- 2 large onions 1 red 1 white, chopped
- 2 stalks celery chopped
- 1 medium bell pepper chopped
- 2 tsp garlic
- 1 tsp salt
- 2 tsp red pepper
- 1 tbsp black pepper
- 2 lbs crawfish
- 4 tbsp flour
- 2 cups water
- 4 chicken bouillon cubes
- 3/4 cup green onion tops
- 1 tbsp parsley
Instructions
- Melt the butter in a large saucepan. Saute the onion, celery, and bell pepper for 10 minutes.
- Add garlic, salt, red, and black pepper.
- Add crawfish tails and saute for 1 minute.
- Add flour and stir. Cook for 3 minutes.
- Add water, bouillon, bay leaf, green onion, and parsley. Simmer for 30 minutes stirring occasionally.
- Serve over rice and with a fresh loaf or french bread.
Notes
- Crawfish Etouffee can be made with freshly peeled crawfish tails or frozen crawfish tails.
- Consider using fresh crawfish tails if they are in season and easily available.
- Serve with fresh french bread.
You have me drooling, Jen!! That looks absolutely fantastic and I know it’s something my hubby would love. 🙂 Thanks for sharing the recipe, I’m going to have to add this on my list of recipes to try.
Thanks Felicia! I hope you give it a try.
Being from the great state of Louisiana, I love my Cajun/Creole food. I take it very serious to say the least. I like your recipe. Have you been to Louisiana? If not I hope you get to go and eat some of our very unique foods and flavors. I made boudin last night and I miss my home state. I am going back soon. Thanks to your recipe it reminds me of how much I miss the food as it is different from anywhere else. Have a great week!
So sorry, I finally found your about me. You must live up around Shreveport, La. I still like your recipe and now you know why it made me feel so homesick, thanks for sharing. I have even contacted your Web designer and hope to get some help with mine. So nice to meet you! I don’t feel like you are originally from Louisiana? I guess I am from the extreme Southern Louisiana, I lived in Creole for a long time and lived in New Orleans on the Lakefront until I moved to NC, and hopefully will be back home before the spring gets here. Hopefully can stay in touch.
Hi Bea, I am not originally from Louisiana….but I have been in Louisiana for more than 25 years. It’s home, and has been home since my father retired from the military when I was a teenager long ago. I am so glad you stopped in and I hope you get a chance to make the etouffee!
This looks delicious! I have not had crawfish in years, but the last time I had them I really liked them. I never see them here. Do you think I could sub shrimp?
I totally would sub shrimp for this as well. It’s just amazingly good!
I don’t know if I am a true southern girl because I do not do crawfish, but you make it look pretty good Jen!
Maybe I should make this for Valentine’s Day Supper. Where does the heat come from? Do you like to add any other seasonings or does that kill the delicate flavour of the crawfish? TY!
It’s not “spicy” hot, but it has a perfect flavoring. When I make it, I add the pepper and garlic salt to my taste, which is why I don’t give a specific amount. The crawfish tails already have a little flavor from the crab oil used to cook them in, and I am not sure I would add anything else. I think this would be a PERFECT Valentine’s dinner. You will have to let me know what you think after you make it! It’s one of my all time favorite dishes to make. I have been making it for about 20 years!
May I assume that when your recipe calls for “one bushel of green onion tops” you meant “one bunch of green onion tops”?
Ha, yes, that is correct. I need to get that corrected. Thanks for pointing that out!