Here is an in-depth, step-by-step recipe for Louisiana Étouffée, a beloved Cajun-Creole dish that’s rich, hearty, and packed with flavor. The most traditional version features crawfish, but you can also use shrimp or chicken.
Serves: 4–6
Prep Time: 30 minutes
Cook Time: 60 minutes
Difficulty: Medium
Ingredients
For the Roux:
- 1/3 cup unsalted butter (or oil, but butter is traditional)
- 1/3 cup all-purpose flour
For the Étouffée:
- 1/2 cup butter (additional)
- 1 large onion, finely chopped
- 1 bell pepper (green or red), finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 2 teaspoons Cajun seasoning (like Tony Chachere’s)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1 1/2 cups seafood stock (or chicken stock)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce (optional, like Crystal or Tabasco)
- 1 tablespoon tomato paste (optional; more common in Creole versions)
- Salt and black pepper to taste
- 1 lb peeled crawfish tails (or shrimp)
- 2 tablespoons chopped parsley
- 2 green onions, sliced (green and white parts)
- Cooked white rice (for serving)
- Lemon wedges (for garnish, optional)
Step-by-Step Instructions
Step 1: Make the Roux
- In a heavy-bottomed skillet or Dutch oven, melt 1/3 cup butter over medium heat.
- Add 1/3 cup flour slowly while whisking constantly.
- Stir continuously for about 10–15 minutes, or until the roux reaches a medium to dark peanut-butter color. Don’t walk away — roux can burn quickly.
- Once done, remove from heat and set aside.
Tip: Darker roux adds more flavor but thickens less. For étouffée, a medium-dark roux balances both.
Step 2: Sauté the Holy Trinity
- In a separate pot or the same one (if large enough), melt the remaining 1/2 cup butter over medium heat.
- Add the chopped onion, bell pepper, and celery. Sauté for about 7–10 minutes until softened.
- Add the minced garlic, and cook for another 1–2 minutes.
Step 3: Build the Flavor
- Stir in the Cajun seasoning, smoked paprika, cayenne, thyme, oregano, and bay leaf.
- Mix in the tomato paste (if using) and cook for 1 minute to remove raw taste.
- Return the roux to the pot and stir to combine with the veggies and spices.
Step 4: Add the Liquids
- Slowly pour in the seafood or chicken stock, stirring constantly to avoid lumps.
- Add Worcestershire sauce and hot sauce (if using).
- Bring to a gentle simmer, reduce heat to low, and cook for about 20 minutes, stirring occasionally.
The sauce should thicken and take on a silky texture.
Step 5: Add the Crawfish or Shrimp
- Stir in the crawfish tails (or shrimp).
- Simmer gently for about 5–10 minutes, just until heated through. Don’t overcook — crawfish and shrimp get rubbery if cooked too long.
Step 6: Final Seasoning
- Taste and adjust seasoning with salt, pepper, and more hot sauce if desired.
- Stir in the chopped parsley and green onions.
Step 7: Serve
- Spoon the étouffée over hot, cooked white rice in shallow bowls.
- Garnish with additional green onions, parsley, or a squeeze of lemon juice.
Optional Variations
| Variation | Notes |
|---|---|
| Shrimp Étouffée | Use peeled raw shrimp (31/40 count is ideal). Cook until just pink. |
| Chicken Étouffée | Use precooked shredded chicken and chicken stock. |
| Tomato-based | More common in Creole-style; use crushed tomatoes or more tomato paste. |
| Spicy | Add more cayenne, or a whole diced jalapeño with the trinity. |
Serving Suggestions
- Pair with Louisiana hot sauce, cornbread, or buttermilk biscuits.
- Serve alongside collard greens or a simple green salad.
- Great with a cold Abita beer or sweet iced tea.
