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!

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.

How to make the Roux

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

How to Make Rice

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 a Roux

How to Make Fresh Chicken Stock 

How to Make the Cajun Trinity

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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