Crawfish tails, shrimp, tomatoes, celery, and onions in a rich Cajun roux. This authentic Cajun Crawfish Étouffée brings Louisiana home!
You ever have one of those dishes that transports you back to a moment? That’s this Cajun Crawfish Étouffée for me. The first time I tried it, I was sitting on a rickety porch swing in Lafayette, Louisiana, during a sticky summer evening. My cousin’s neighbor—who everyone called Aunt Jo even though we weren’t related—handed me a bowl of this stuff over rice. One bite in, and I was hooked. Like, “forget-the-diet-I’m-going-back-for-seconds” kind of hooked.
When I got home, I had to recreate it. And I’ll be honest, my first roux? Burned it. Second try? Still not right. Third time? Nailed it. And now, I’m sharing the recipe with you—because no one should have to fly to Louisiana to get a taste of this magic (although I wouldn’t blame you if you did!).
Why You’ll Love This Cajun Crawfish Etouffee Recipe?
First, let’s set expectations—this dish isn’t just food. It’s an experience. You’re about to create layers of deep, smoky flavor from the roux (the heart and soul of Cajun cooking). The crawfish tails bring a buttery sweetness, while the shrimp add a tender bite. And that spicy kick? Oof. It warms you right to your toes. You don’t just eat this étouffée; you feel it.
But what makes this recipe special? It’s as close to authentic as you can get without knocking on Aunt Jo’s door. It’s got the right amount of heat (which you can totally adjust), the roux that pulls everything together like a warm Southern hug, and the flexibility to make it your own.
Ingredient Notes:
Okay, let’s break it down. Here’s what you’ll need—and why you’ll need it.
- Vegetable Oil & All-Purpose Flour: These two are the backbone of the roux. It’s all about patience here. Think low ‘n’ slow. The darker the roux, the deeper the flavor.
- The Holy Trinity (Onion, Celery, Bell Pepper): No shortcuts! These three create the classic Cajun flavor base.
- Garlic: Don’t skimp on it. Garlic is the unsung hero in this dish.
- Fresh Tomatoes: They add a little acidity to balance the richness.
- Seafood Seasoning: Adds that zippy, coastal thing that makes you feel like you’re dining waterside.
- Louisiana Hot Sauce & Cayenne: Optional… but are they really? Let’s be honest, a little heat never hurt anybody (except maybe my brother-in-law last Thanksgiving, but he was warned).
- Crawfish Tails & Shrimp: Fresh is best, but frozen works just fine. Get ‘em peeled and deveined unless you enjoy that sort of chore.
- Fish Stock: This is where things get seriously flavorful. It gives the sauce its body and depth.
How To Make Cajun Crawfish Etouffee?
Step 1: First Comes the Roux
Heat the oil in a heavy skillet over medium. Slowly whisk in the flour and stir like your life depends on it. (It kind of does—no roux, no étouffée.) You’re aiming for a peanut butter color, which takes about 15-20 minutes. If it smells burnt, it probably is burnt. Don’t be a hero. Start over.
Step 2: Add Your Veggies
Once you’ve nailed the roux, toss in the onions, garlic, celery, and bell pepper. Sauté until they’re softened up and your house smells like heaven. It’s okay to stop and sniff. I do it every time.
Step 3: Build the Flavor
Stir in those tomatoes and the fish stock. Add in your seafood seasoning. Let it all simmer for 20 minutes while you pour yourself a drink. You deserve it.
Step 4: Time for the Crawfish and Shrimp
Want To Save This Recipe?
Add your crawfish tails and shrimp. Give it a few minutes—just until the shrimp turn pink and opaque. Don’t overdo it or they’ll get rubbery, and nobody wants that.
Step 5: Finish Strong
Hit it with some hot sauce and cayenne (if you’re feeling bold). Ladle it over rice, garnish with some green onions, and call it a day.
Storage Options:
Got leftovers? You lucky thing. Stick ‘em in an airtight container. They’ll keep in the fridge for 3 days. Or freeze it for up to a month—minus the rice. Reheat gently on the stovetop, adding a splash of stock if it’s looking a little thick.
Variations and Substitutions:
Want to shake things up? Here’s how:
- Crawfish MIA? Double up on shrimp.
- No seafood? Chicken thighs will work in a pinch.
- Too spicy? Skip the cayenne. (But really… you sure?)
- Want it creamy? Stir in a splash of heavy cream or coconut milk.
- Extra kick? Throw in a spoonful of Thai red curry paste. Trust me.
What to Serve with Cajun Crawfish Etouffee?
I always go for the classics:
- Steamed white rice (the fluffier, the better)
- Hush puppies (crispy little bites of joy)
- Crackers (because you need something to scoop with if your spoon mysteriously disappears)
- Cold beer or sweet tea—pick your poison.
Frequently Asked Questions:
Can I use frozen crawfish?
Yep! Just thaw and drain them well before tossing them in.
How spicy is this?
It’s medium-spicy, but you can adjust the heat. Start mild and add more if you dare.
Can I make it ahead?
Heck yes. It’s even better the next day. Just don’t add the seafood until you reheat, if you’re prepping way in advance.
So… you ready to give this Cajun Crawfish Étouffée a shot? I promise it’s worth the effort. And if you burn your first roux, don’t sweat it—we’ve all been there. Share your version with me in the comments, or tag me on social media. I love seeing how y’all put your own spin on things.
Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cajun Crawfish Etouffee
Ingredients
- ⅓ cup vegetable oil
- ¼ cup all-purpose flour
- 1 small green bell pepper diced
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 stalks celery diced
- 2 medium fresh tomatoes chopped
- 2 tablespoons Louisiana-style hot sauce
- ⅓ teaspoon ground cayenne pepper optional, for added heat
- 2 tablespoons seafood seasoning
- ½ teaspoon ground black pepper
- 1 cup fish stock
- 1 pound crawfish tails peeled
- 1 pound medium shrimp peeled and deveined
Instructions
Prepare the Roux
- In a heavy-bottomed skillet, heat the vegetable oil over medium heat. Gradually add the flour while stirring continuously with a flat-edged utensil (such as a wooden spatula or fork). Continue to stir the mixture constantly for approximately 15-20 minutes, or until the roux achieves a medium to dark brown color, resembling the shade of peanut butter. If the roux becomes scorched or burnt, it is necessary to discard and start again to ensure proper flavor.
Sauté the Vegetables
- Once the roux is properly developed, add the diced onions, minced garlic, diced celery, and bell pepper to the skillet. Sauté the vegetables for approximately 5 minutes or until they are softened and fragrant.
Incorporate Tomatoes and Stock
- Stir in the chopped tomatoes and gradually pour in the fish stock. Add the seafood seasoning and ground black pepper. Reduce the heat to low and allow the mixture to simmer gently for approximately 20 minutes, stirring occasionally to prevent sticking.
Add the Crawfish and Shrimp
- Season the sauce with Louisiana-style hot sauce and cayenne pepper, according to your preference for heat. Gently fold in the crawfish tails and shrimp. Cook for approximately 10 minutes, or until the shrimp turn pink and are fully opaque.
Serve
- Remove from heat and serve the étouffée over freshly steamed white rice. Garnish with additional hot sauce or chopped green onions if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
