Crawfish etouffee

Crawfish etouffee is a classic Louisiana dish - this version is a little lighter than some but still full of the fantastic classic flavors. A comforting seafood stew, it's a delicious dinner whether as part of Mardi Gras celebrations or any time.

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At this time of year in particular, comfort foods are often top of the list of things we crave. However I for one can't do too many heavier dishes. That's where seafood stews and curries are perfect, in my mind. They have just the warmth and comfort you need, but feel that bit lighter due to the seafood.

We love dishes like Catalan fish stew, or Nyonya shrimp and pineapple curry and crawfish etouffee is another delicious, and easy, favorite.

What is crawfish etouffee?

Crawfish etouffee is a traditional Louisiana dish - "etouffee" means "smothered" as the base ingredient is covered with a flavorful, gently thick sauce. It's more of a stew than gumbo that is much thinner (and with a darker color).

Etouffee uses what is known as the 'holy trinity' of vegetables in Cajun and Creole cooking as it's base - onion, celery and bell pepper. These feature in many Louisiana dishes (like jambalaya and shrimp Creole) and come from French cooking, which is a major influence.

The most common version is crawfish, but you can also make it with shrimp. Crawfish goes by other names in different places (I talk more about that here), and are common in the Louisiana gulf. The Louisiana crawfish season typically runs January to July, conveniently lining up for Mardi Gras.

While crawfish can be a little tricky to source outside of areas where they are found, you may get lucky during the season of the area closest to you, or else you can sometimes find frozen crawfish tails. Asian markets can be a good place to look if your fish market doesn't have them.

What's the difference between Cajun and Creole etouffee?

As with some other Louisiana dishes, you'll find some slight but notable differences between Cajun and Creole versions of this dish. One is that Creole versions often include tomato that is not in Cajun versions (the same is also true in Creole jambalaya).

Another French influence in etouffee is the roux that helps flavor and thicken the sauce. In the Cajun version, you would use oil or lard, while the Creole version uses butter.

Often, the Cajun version is a little spicier, while the Creole version is more herby. Here I have gone with primarily Creole style, though there's a little kick from cayenne. You can dial this back, or omit completely, if you prefer.

How to make this lightened crawfish etouffee

This is a relatively quick and straightforward dish to make. I recommend preparing the ingredients first, to help make cooking nice and smooth.

Traditionally you make the roux first and then you add the vegetables to cook in the roux. Personally, I tend to find the vegetables soften better when you cook them first but you can make the roux first if you prefer.

Unlike dishes like gumbo, the roux here is a light roux as you don't cook it for that long. Some make it a bit heavier, with more butter or oil, and cook longer than I do here. I find the amount of butter here is enough to get a nicely thickened sauce, and soft but not browned vegetables, without using a lot of fat.

Once the vegetables are soft, you add the seasonings and flour and cook a few minutes. Some use Creole seasoning, but since that's not available everywhere, I have used individual herbs and spices that give the same flavors.

Everything becomes nicely fragrant before you add the stock. Stir to mix in, scraping the bottom to get any of that flavorful browning mixed in. Only add the crawfish right towards the end so you don't overcook them.

How to serve crawfish etouffee

The traditional side for this is rice, which pairs well and soaks up all that delicious flavor from the sauce. If you prefer not to use rice, you could instead serve with cornbread, mashed potato, bread or biscuits.

Other grains like quinoa or small pasta could also work, even if less traditional. While other sides may be less typical, some salad or green beans pair well to make a fuller meal. And why not get in the NOLA spirit with some tasty pecan pralines to end the meal.

Crawfish etouffee is such a comforting dish with delicious flavor. It's no wonder it's a classic in Louisiana, both for Mardi Gras and in general. Easy to make, and easy to love - be sure to make some soon.

Try these other comforting seafood dishes:

• Sardinian fregola with clams
• Shrimp creole
• Kid-friendly salmon curry
• Plus get more seafood recipes and regional American recipes in the archives.

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This recipe was first shared in January 2017 and has been updated, primarily with new photographs and video as well as with some additional information.

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