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Crawfish Étouffée

Crawfish Etouffee

Crawfish Etouffee – this classic Louisiana dish with a buttery, rich and flavorful sauce with heaps of fresh crawfish tails and herbs and spices is guaranteed to have you wanting seconds and even thirds!
Course Main
Cuisine Southern
Cook Time 33 minutes
Crawfish Stock 35 minutes
Total Time 1 hour 8 minutes
Servings 4
Calories 217kcal
Author Imma


  • Dutch oven 



  • 2 tablespoon (28.4 g) butter
  • 2 tablespoon (30 ml) canola oil
  • 3 tablespoon (45 g) flour


  • ½ medium (170g) onion, diced
  • ½ cup (75g) green bell pepper, diced
  • cup (about 1-2 sticks) celery, chopped
  • 2 teaspoon (5.6 g) garlic, minced
  • 1 teaspoon (0.91 g) thyme, fresh or dried
  • 1 bay leaf
  • 1 cup (200 g) tomato, chopped
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon (2.30 g) paprika
  • 2 teaspoon (24 g) Creole seasoning
  • 1-2 cup (237 ml) crawfish stock, or chicken stock (adjust to desired consistency)
  • 1 pound crawfish
  • 2-3 tablespoon (7.6-11.4 g) parsley, chopped
  • 2 green onions, chopped
  • 1 teaspoon ( 4.69 g) hot sauce, optional
  • Salt to taste


  • In a large Dutch oven or heavy-bottomed saucepan, combine melted butter, oil, and flour until smooth.
  • Cook on medium heat, stirring continuously, for about 10-12 minutes until you have achieved the desired color. Don’t walk away from the stove during this process. It might burn.
  • Add the onion, green pepper, and celery and cook for 8- 10 minutes –stirring frequently.
  • Then add garlic, thyme, and bay leaf – continue stirring for about 2 minutes.
  • Next, throw in about 1 cup chopped tomatoes, Worcestershire sauce, paprika, and Creole seasoning, and let it cook for 5 minutes.
  • Gradually pour in about 1 -2 cups of stock bring to a boil, and let it simmer.(adjust thickness with more stock as needed). Add the crawfish, simmer for 3-4 more minutes.
  • Adjust thickness soup and flavor with more crawfish broth or water, hot sauce, and salt.
  • Stir in the green onions and chopped parsley.
  • Serve over hot cooked rice.

Crawfish Stock

  • Add a teaspoon or two of butter or oil to a saucepan or skillet. Then throw in the crawfish shells, the remaining scraps of onion, garlic, and celery together with aromatics like bay leaf and thyme.
  • Saute for about 5-7 minutes, constantly stirring to prevent it from burning. Add about 5 cups of water.
  • Bring to a boil, lower heat, and let it simmer for 20 minutes.
  • Remove from heat and strain using a sieve. Set stock aside.


  • Avoid straight-tailed crawfish. It means that the crawfish was dead before it was boiled. These crustaceans have Vibrio bacteria within their shell linings that multiply rapidly after they die, and it can’t be eradicated even by cooking.
  • Cook them Live. ensure that it is still alive before cooking, in that way you can be sure that you’re using the freshest crawfish.
  • Size matters. They should be the same size so that they will cook evenly.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.


Calories: 217kcal | Carbohydrates: 15g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 386mg | Potassium: 400mg | Fiber: 1g | Sugar: 4g | Vitamin A: 960IU | Vitamin C: 27.9mg | Calcium: 44mg | Iron: 1.8mg