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Louisiana Crawfish Étouffée (Authentic Cajun-Creole Style)

Louisiana Étouffée

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

  1. In a heavy-bottomed skillet or Dutch oven, melt 1/3 cup butter over medium heat.
  2. Add 1/3 cup flour slowly while whisking constantly.
  3. 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.
  4. 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

  1. In a separate pot or the same one (if large enough), melt the remaining 1/2 cup butter over medium heat.
  2. Add the chopped onion, bell pepper, and celery. Sauté for about 7–10 minutes until softened.
  3. Add the minced garlic, and cook for another 1–2 minutes.

Step 3: Build the Flavor

  1. Stir in the Cajun seasoning, smoked paprika, cayenne, thyme, oregano, and bay leaf.
  2. Mix in the tomato paste (if using) and cook for 1 minute to remove raw taste.
  3. Return the roux to the pot and stir to combine with the veggies and spices.

Step 4: Add the Liquids

  1. Slowly pour in the seafood or chicken stock, stirring constantly to avoid lumps.
  2. Add Worcestershire sauce and hot sauce (if using).
  3. 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

  1. Stir in the crawfish tails (or shrimp).
  2. 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

  1. Taste and adjust seasoning with salt, pepper, and more hot sauce if desired.
  2. Stir in the chopped parsley and green onions.

Step 7: Serve

  1. Spoon the étouffée over hot, cooked white rice in shallow bowls.
  2. Garnish with additional green onions, parsley, or a squeeze of lemon juice.

Optional Variations

VariationNotes
Shrimp ÉtoufféeUse peeled raw shrimp (31/40 count is ideal). Cook until just pink.
Chicken ÉtoufféeUse precooked shredded chicken and chicken stock.
Tomato-basedMore common in Creole-style; use crushed tomatoes or more tomato paste.
SpicyAdd 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.

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