Crawfish Etouffee

Crawfish Étouffée – A Classic Louisiana Comfort Dish Full of Southern Soul

If you’re craving bold, hearty flavors with a comforting, homemade feel, look no further than Crawfish Étouffée — a beloved Louisiana classic that brings the rich culinary traditions of the South right to your plate. This deeply flavorful dish combines tender crawfish tails with a luscious, seasoned roux-based sauce, all served over a bed of hot, fluffy rice.

Whether you’re a Louisiana native or just someone who appreciates a great bowl of Creole or Cajun cooking, crawfish étouffée is a soul-satisfying meal that’s as festive as it is flavorful.

---

What Is Étouffée?

“Étouffée” (pronounced ay-too-fay) comes from the French word for “smothered,” and that’s exactly what this dish is — crawfish smothered in a thick, flavorful sauce made from a buttery roux, aromatic vegetables, and rich seasonings.

It’s a staple in Creole and Cajun cuisine, and while there are variations using shrimp or even chicken, crawfish is the traditional favorite, especially during the spring crawfish season in the South.

---

Ingredients You’ll Need

Here’s what goes into an authentic crawfish étouffée:

• 1/2 cup butter
• 1/2 cup all-purpose flour (for the roux)
• 1 medium onion, finely chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1–2 teaspoons Cajun or Creole seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 bay leaf
• 1 can (14 oz) chicken or seafood broth
• 1 tablespoon tomato paste (optional, for Creole-style)
• 1 pound crawfish tails (preferably Louisiana crawfish, with fat)
• Salt & pepper, to taste
• Fresh parsley and green onions, chopped, for garnish
• Cooked white rice, for serving
• Fresh lemon wedges, for serving (optional)

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends