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Easy Recipes for Everyone

How to Make the Best Crawfish Étouffée Recipe

Home » Popular » Soups & Chili » How to Make the Best Crawfish Étouffée Recipe

Published March 10, 2020 by Jennifer. 19 Comments.
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Learn how to make a true Louisiana style crawfish etouffee recipe. 
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4.84 from 6 votes
Crawfish Etouffee Recipe in a bowl of rice.
This authentic Louisiana Crawfish Etouffee Recipe has been in our family for generations. Made with a base of the trinity: onions, bell peppers, and celery. Add crawfish and the perfect seasonings to give this etouffee recipe the best flavor ever! It's a recipe that never gets old and is a family tradition. You won't get a crawfish etouffee recipe as authentic as this Louisiana Style crawfish etouffee recipe.This authentic Louisiana Crawfish Etouffee Recipe has been in our family for generations. Made with a base of the trinity: onions, bell peppers, and celery. Add crawfish and the perfect seasonings to give this etouffee recipe the best flavor ever! It's a recipe that never gets old and is a family tradition. You won't get a crawfish etouffee recipe as authentic as this Louisiana Style crawfish etouffee recipe.This authentic Louisiana Crawfish Etouffee Recipe has been in our family for generations. Made with a base of the trinity: onions, bell peppers, and celery. Add crawfish and the perfect seasonings to give this etouffee recipe the best flavor ever! It's a recipe that never gets old and is a family tradition. You won't get a crawfish etouffee recipe as authentic as this Louisiana Style crawfish etouffee recipe.This authentic Louisiana Crawfish Etouffee Recipe has been in our family for generations. Made with a base of the trinity: onions, bell peppers, and celery. Add crawfish and the perfect seasonings to give this etouffee recipe the best flavor ever! It's a recipe that never gets old and is a family tradition. You won't get a crawfish etouffee recipe as authentic as this Louisiana Style crawfish etouffee recipe.

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. Made with delicious crawfish tails, the trinity vegetables, butter, flour, and more.  I also share the 5 steps to make this recipe out of this world! If you like this, you might also enjoy our Crawfish Pie.

Crawfish Etouffee served in a bowl over rice.
Crawfish Etouffee

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 TRINITY – yes, we call these 3 vegetables the trinity and use them often.
  • 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.

Crawfish etouffee made in a large pot and ready to scoop and serve.

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!)

What is the Trinity in Cooking Southern Foods?

If you’ve ever cooked a southern recipe you know we are always starting things off with the trinity. What exactly is the trinity? It’s a flavor combination of these 3 vegetables sauteed in butter for about 20-30 minutes for the best flavor and aromas you will ever experience. Here are the trinity vegetables you need:

  • onion
  • celery
  • green bell pepper

Finely chop these 3 and let them saute for a good 20-30 minutes until they are soft and you’re ready to move on to the next step in your recipes. Most good southern dishes start with this first step. 

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 hearty and delicious recipe:

  • butter
  • onions, chopped (1 red, 1 white)
  • celery, chopped
  • bell pepper, chopped
  • garlic powder, 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
Ingredients needed to make a crawfish etouffee recipe.

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.

Saute Vegetables in a large pot

2:  Next add the garlic, salt, red, and black pepper.

3:  Add Crawfish Tails and sauté for 1 minute. Reduce heat to medium heat.

Crawfish Etouffee with crawfish tails added

4. Add flour and then continually stir for 3 minutes.

Crawfish Etouffee Add Flour

5:  Lastly, add water, bouillon, bay leaf, green onion, and parsley. Simmer for 30 minutes stirring occasionally.

Crawfish Etouffee Adding green onion tops and parsley
Fully cooked crawfish Etouffee in a large pot.

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.

Crawfish Etouffee scooped and served over a bed of rice.

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, and Crawfish Pie recipe.

I hope you enjoyed this recipe! If you love it, please consider giving it a star rating. It lets us know what else to make and share with our readers.

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Crawfish Etouffee Recipe in a bowl of rice.
Review Recipe
4.84 from 6 votes
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Crawfish Etouffee

Learn how to make a true Louisiana style crawfish etouffee recipe. 
Course dinner
Cuisine Cajun
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 59kcal
Author Jen @PinkWhen

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

  1. Crawfish Etouffee can be made with freshly peeled crawfish tails or frozen crawfish tails. 
  2. Consider using fresh crawfish tails if they are in season and easily available. 
  3. Serve with fresh french bread. 

Nutrition

Calories: 59kcal | Carbohydrates: 9g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 797mg | Potassium: 187mg | Fiber: 2g | Sugar: 3g | Vitamin A: 692IU | Vitamin C: 26mg | Calcium: 37mg | Iron: 1mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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March 10, 2020 · 19 Comments

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Do you feel like there is not enough time in the day? I'm with you. Hi! I'm Jen, a wife, mother, and tennis lover who likes to share all of my quick easy recipes, crafts, and more. You can find anything from delicious 30-minute dinners or scrumptious dessert recipes the whole family will love. Read more...

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Comments

  1. Felicia says

    February 4, 2014 at 08:33

    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.

    Reply
    • Jennifer says

      February 4, 2014 at 09:21

      Thanks Felicia! I hope you give it a try.

      Reply
  2. Bea says

    February 5, 2014 at 03:10

    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!

    Reply
  3. Bea says

    February 5, 2014 at 03:45

    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.

    Reply
    • Jennifer says

      February 5, 2014 at 09:36

      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!

      Reply
  4. Michelle @ A Dish of Daily Life says

    February 5, 2014 at 22:11

    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?

    Reply
    • Jennifer says

      February 6, 2014 at 06:47

      I totally would sub shrimp for this as well. It’s just amazingly good!

      Reply
  5. Kimber says

    February 8, 2014 at 23:46

    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!

    Reply
  6. Alison Pentland (@FeeFiFoFunFaery) says

    February 14, 2014 at 11:49

    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!

    Reply
    • Jennifer says

      February 14, 2014 at 11:55

      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!

      Reply
  7. Keith says

    February 27, 2020 at 09:13

    May I assume that when your recipe calls for “one bushel of green onion tops” you meant “one bunch of green onion tops”?

    Reply
    • Jennifer says

      February 27, 2020 at 09:59

      Ha, yes, that is correct. I need to get that corrected. Thanks for pointing that out!

      Reply
  8. Kathi says

    January 10, 2021 at 21:30

    Would colored bell pepper make this sweet or is it supposed to have a sweetness?

    Reply
    • Jennifer says

      January 12, 2021 at 17:18

      I use a green bell peppers with this.

      Reply

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