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.
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:
- the 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, flavor explosion etouffee recipe
Let’s get started with this Cajun Louisiana Style Crawfish Etouffee Recipe.
I remember when I first moved to Louisiana I was less than excited about crawfish, let alone this “soupy stuff “they called etouffee. Fast forward a couple of decades later and I am completely immersed in the Louisiana style and culture of foods.
However, I could not for the life of me understand why people would want to eat this thing that is also nicknamed a mudbug. That just sounds gross. But hundreds of thousands of people eat them every crawfish season.
A few fun facts about the crawfish craze
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. It’s amazing that Louisiana even has a hockey team!
Mudbugs are celebrated everywhere here in Louisiana in any form or fashion.
One day I decided that there must be something about these creepy creatures that has everyone going crazy over them. I don’t know who it was that decided hundreds of years ago it was a “thing” to eat mudbugs, but it’s a big industry now. I mean a BIG industry.
The first time I tasted a mudbug I made sure it was fried. Fried crawfish tails are actually pretty amazing. If you have ever tasted small fried shrimp, this is a similar taste. It took a few more years before I would actually peel and eat a seasoned boiled mudbug.
A boiled mudbug has to be shelled and the meat consistency reminds me a little of lobster. They are always highly seasoned and full of flavors and spice.
So yay, after several years of living here I finally gave mudbugs a shot. And while I admit I am still not the girl who likes to peel a crawfish, (because that’s just too much work for this girl) I definitely have a love for crawfish etouffee.
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!)
How do I make Crawfish Etouffee?
How do I make crawfish etouffee? With time and patience. A good etouffee needs it.
Making a good crawfish etouffee is going to take some time, and it’s going to be well worth it. You have to allow the flavors to meld together. In fact, I love to put my leftovers in the fridge and eat it the next day. It’s usually even better the second day because the flavors have had time to really marry.
Make sure you have some time on your hands when starting this recipe. From start to finish it is going to take you all of an hour, or maybe a little more.
Don’t rush the greatness.
What do I need on hand to make crawfish etouffee?
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 crawfish etouffee.
What you will need for this one of a kind recipe:
- 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)
- chicken bouillon cubes
- green onion tops
Steps to make Crawfish Etouffee
Now that you have all of the ingredients on hand, it’s time to make this crawfish etouffee.
There are a couple of things to keep in mind.
- give yourself the good hour you will need. Don’t rush it.
- follow these instructions step by step
- constantly stir to help marry the flavors together
- 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.
Do you think you’re ready for this? Let’s get started!
Five simple steps to the best crawfish etouffee
1: First, melt your butter in a heavy pan. Sauté the onion, celery, and bell pepper for 30 minutes.
2: Next add the garlic, salt, red, and black pepper.
3: Add Crawfish Tails and sauté for 1 minute.
4. Add flour and then continually stir for 3 minutes.
5: Lastly, add water, bouillon, green onion, and parsley. Simmer for 15 minutes.
You can serve this dish over rice and with a side of buttered garlic toast. 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.
Looking for another dish that will warm you up? Check out this amazing chili recipe. It’s the best chili ever.
Do you like crawfish? Ever wondered how to boil your own crawfish? Check out this post below on how to do a crawfish boil!
- 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
- 1 bushel green onion tops
- 1 tbsp parsley
- Melt the butter in a large saucepan. Saute the onion, celery, and bell pepper for 30 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, green onion, and parsley. Simmer for 15 minutes.
- Serve over rice and with a fresh loaf of french bread.