Mains
Crawfish Étouffée with Steamed Rice
Sweet crawfish tails simmer in a buttery, garlicky sauce thickened with a blonde roux, served spooned generously over steamed white rice.
Crawfish season brings its own kind of excitement, and étouffée is where those tender tails really get to shine. The sauce stays rich but light, letting the natural sweetness of the crawfish come through in every bite.
Ingredients
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 cups seafood or shrimp stock
- 1 tablespoon Creole seasoning
- 1 pound cooked crawfish tails
- 2 tablespoons chopped parsley
- 1/4 cup sliced green onions
- Cooked white rice, for serving
Instructions
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1
Make the rouxMelt the butter in a heavy pot over medium heat, whisk in the flour, and cook 5 to 7 minutes until light golden and fragrant.
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2
Sauté the vegetablesAdd the onion, bell pepper, and celery, cooking for 6 minutes until softened, then stir in the garlic for 1 minute more.
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3
Add the stockSlowly whisk in the seafood stock, then stir in the Creole seasoning and bring to a gentle simmer.
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4
Thicken the sauceSimmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce has thickened to a gravy-like consistency.
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5
Add the crawfishFold in the crawfish tails and simmer just 3 to 4 minutes to warm through, since they're already cooked and only need heating.
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6
Finish with herbsStir in the parsley and taste for seasoning, adding a pinch more salt or Creole seasoning if needed.
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7
ServeSpoon the étouffée over steamed rice and top with sliced green onions.
Okra & Oak Tip
If using frozen crawfish tails, thaw them fully and pat dry so the extra moisture doesn't water down the sauce.
Storage
Refrigerate leftovers for up to 3 days in an airtight container; reheat slowly over low heat to avoid toughening the crawfish.
Frequently Asked Questions
Most grocery stores carry frozen, cooked crawfish tails in the seafood freezer section, which work perfectly for this recipe.
Yes, raw peeled shrimp works well; just simmer them a bit longer, about 5 minutes, until they turn pink.
Nutrition
Per serving. Values are estimates.
360
Calories
24g
Protein
22g
Carbs
19g
Fat
