Crawfish Etouffee Recipe
This Crawfish etouffee recipe has got to be the easiest Cajun recipe to make one of the most incredibly fantastic dishes on the planet.
If you don’t have crawfish available in your area, you can substitute shrimp or crab meat.
Crab meat etouffee is beyond incredible!
If you use crab meat, buy the claw meat. Not only is it less expensive than the lump or white crab meat, it also tastes better!
If you want to learn how to make crawfish etouffee, you’ve come to the right place.
Recently we made crawfish etouffee, and we didn’t have any chicken stock. We used a can of cream of mushroom soup, and it tasted wonderful!
How to Make Crawfish Etouffee
Crawfish Etouffee Ingredients
1 pound fresh Louisiana crawfish (tails) or substitute crab meat or shrimp.
¼ cup all-purpose flour
½ stick butter
4 cups Cajun Trinity (onion, bell pepper, celery, garlic, and parsley) OR one 10-0unce bag of seasoning blend
1 (10 ounce) can Rotel or diced tomatoes
1 teaspoon Cajun seasoning (like Tony Chachere’s Creole Seasoning)
2 Bay leaves
2 cups seafood or vegetable stock (plain water is OK)
1 tablespoon canola oil or olive oil
Salt (to taste – we use about one teaspoon)
Dash of hot sauce(like Tabasco) optional
Chopped green onions for garnish
Rice:
2 cup water
1 cups long grain white rice
1 pat of butter
dash salt
Etouffee Cooking Instructions
Getting Started:
Prepare and have all ingredients ready before you start cooking.
Chop the Cajun Trinity using a cutting board and sharp knife.
(You can buy seasoning blend either fresh or frozen.)
I also like to chop the Cajun Trinity in a food processing by several quick pulses.
In a large pot, heat on medium heat (#6) the 1 tablespoon of olive oil.
Pour in the Cajun Trinity.
Saute for several minutes.
In a stainless steel deep skillet, melt the butter on medium heat (#6-7).
Once the butter is bubbling begin to stir constantly with a flat wooden spatula.
Gradually add the ¼ cup all-purpose flour.
Keep stirring to prevent scorching the roux.
The roux is ready as soon as the mixture is the color of a light caramel candy.
Carefully, pour the roux in the Cajun Trinity and stir well to blend with the vegetables.
Next:
Now start mixing in your remaining ingredients:
Rotel tomatoes, water or stock, Cajun seasoning, Bay leaves, salt to taste and a dash of Tabasco.
Cook for about 15 minutes.
Add the 1 pound fresh crawfish tails and stir well.
Reduce heat to low (#3).
Cover and simmer for 30 minutes.
Stir occasionally to prevent scorching.
Make Rice and Serve
In a medium saucepan, add 2 cups water and one pat of butter.
Bring water to a boil.
Add 1 cup long grain white rice.
Stir.
Cover and reduce heat to medium (#3).
Do not disturb for 20 minutes.
The Finished Product
Ready to Serve:
Add a spoonful of rice to a deep plate.
Ladle your Crawfish Etouffee over the rice and garnish with green onions.
Serve with toasty garlic bread or rolls.
That’s some good stuff cher! Bon Appetite!
Serves 4-6 people or double the recipe for a big crowd.
Supplemental Recipes –
How to Make Fresh Chicken Stock
I hope you enjoy it. Bon Apetite!
Beryl Caillouet Stokes
How do YOU make Crawfish Etouffee?
Go to the bottom of the page and post your recipe in the “Leave a Reply” box in the “Comments” section.
We’d love to see your recipe!
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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.
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Hello!
This is a really nice blog you’ve got. I love the color scheme! 😉
Lewis
I love your website. I’m from California and just started to cook the recipies for my family. Love your presentation, very easy to follow. Keep up the great blog.
M.
Thank you Marisa!
It’s comments like yours that make it all worthwhile!
Beryl and Mike
I live in Houston and am originally from New Orleans and I REALLY enjoy everything about your site.
I do have one question however. In many of your recipes you say to set your stove burner on #6 or whatever. I would like to know the highest number on your burner dial. If for example it is “10” then I would know that “5” would be medium, etc.
Thanks again for the great recipes and the WONDERFUL videos!
Hi Raymond,
Thanks for your kind comment and great question!
Yes, we have an electric stove and the burner dial does to to #10.
We really appreciate you visiting our website and watching our videos!
Thanks again,
Mike and Beryl
Hey Beryl,
I’ve used your recipe’s for years and love them. Lately, I’ve had trouble printing them out. I can’t find a print button and when I try to copy it and paste it to a word file so I can print it out it copies as blocked text? What should I do? Thanks
Don
Hey Beryl,
You have got a serious problem with water girl!! In your ingredient list you have 4 cups of stock or water…………
On your video you say to use 2 cups of water…………
In your recipe instructions you don’t even mention adding any water or stock at all…….
Stop!! Wake up!! and remember always think “Water”. That is a serious problem for you Beryleen. I had to cook down my etouffee for an extra 45 minutes to get rid of the extra 2 cups of water…..thanks alot!
I still like you……..even though your goofey. I’ll watch you close from now on…….you betya
Hey Beryl,
I went back and read the post I sent you last night and it sounded like I was being hard on you. I was really trying to joke and it didn’t type out right. Sorry. The Etouffee ended up turning out great after I cooked it down. I’m having more tonight on some fresh spec’s we caught today. Your the Best!! Thanks
Don
Hi Don,
Thank you for pointing this out to us!
We used to have a print button on the recipes, but it vanished for some reason.
I have put a new print button on and tested it.
We appreciate you!
Beryl and Mike
Hi Don,
I really sorry about the water!!!
I just went in and put the correct amount – 2 cups.
Thank you for pointing it out, I hope not too many people have messed up their etouffee!
We appreciate you!
Mike and Beryl
Hi Don,
Thank you for getting in touch again!
No problem, we really appreciate you letting us know about the mistake on the recipe.
Thank you for trying our recipes and for letting us know how they turn out.
We really appreciate you!
Beryl and Mike
When you use frozen trinity in your recipes, is it just as good as using freshly cut up trinity?
Hi Butch,
That’s a good question, thank you for asking…
We always prefer fresh Cajun Trinity, but the truth is it would be pretty difficult to tell the difference in most recipes.
We appreciate you trying our recipes!
Beryl and Mike
Hey, I just tried this recipe and it was my first time cooking an etouffee. Normally I’m not a big fan of them, but this was the best I’ve ever ate. Everybody liked it and in my house that’s not normal lol. Thank you for making it so easy to follow and for giving my family their new favorite dish.
Thank you so much for letting us know, Kerry.
Etouffee was actually the first Cajun recipe I learned how to cook many years ago.
We are so honored that you tried our recipe and are so happy your family enjoyed it.
Please let us know if you try some more of the recipes and how your family likes them.
We appreciate you!
Beryl and Mike
Just made your recipe of Etouffee and it is fantastic!! Thanks for sharing and I enjoyed your video. :o)
Thank you, Dena! It makes our day to hear from folks like you that have tried one of our recipes and liked it!
We appreciate you!
Beryl and Mike
I’m wanting to make a large batch of etouffee for a Christmas party. If I want to use 6lbs of crawfish are all of the other ingredients x6?
Thanks,
Jim
Hi Jim,
Beryl says to go 4X on the ROUX, and 6X on the other ingredients.
Please let us know how your guests like it!
Merry Christmas,
Mike and Beryl
Thank you! Merry Christmas!
Where can I purchase crawfish tails?
Where are you located, Boo?