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:
- 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.
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 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
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 a Louisiana Style 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.
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.
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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- 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.
- 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.