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.
Crawfish etouffee
Ingredients
- ½ onion large, or 1 small
- ½ green pepper
- 1 stick celery
- 2 cloves garlic
- 3 tablespoon butter
- 1 teaspoon paprika
- ¼ teaspoon dried thyme
- ¼ teaspoon oregano
- ¼ teaspoon pepper
- ¼ teaspoon cayenne pepper (can reduce or omit if you prefer)
- 1 pinch salt or more, to taste
- 1 teaspoon tomato paste tomato puree
- 2 tablespoon flour
- 1 cup fish or seafood stock or chicken (possibly 1-2tbsp more, as needed)
- 1 teaspoon Worcestershire sauce
- 1 lb crawfish tails (pre-frozen is fine but ensure defrosted and don't rinse)
- 2 scallions/spring onions to garnish, or use parsley
Instructions
- Finely dice the onion, pepper and celery and finely dice the garlic. Finely slice the white and pale green part of the scallions and set aside for later.
- Warm the butter in a pan over a medium heat and add all of the chopped vegetables (apart from scallions). Cook for a few minutes until they are all softening, add garlic, then continue to cook a couple minutes until the onions are translucent.
- Stir through the paprika, thyme, oregano, pepper, cayenne, salt and tomato paste. Mix in and cook a minute then add the flour. Stir through and cook, stirring now and then, for a couple minutes. You should notice a slight nutty smell and it darkening slightly, but take care that the mixture doesn't burn. You may need to reduce the heat a little.
- Add the stock, mix well and scrape away anything that is stuck to the bottom of the pan. Bring to a simmer. Reduce the heat and simmer for 10 minutes or so to thicken a little. Add the Worcestershire sauce and crawfish, cook for another 2-3 minutes to warm the crawfish through (assuming pre-cooked, as is more common - give a bit longer if they are raw to ensure cooked). Check and adjust seasoning, if needed, then serve over rice, garnished with scallions.
Video
Notes
Nutrition
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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.
Kenny says
This would be a stewed crawfish dish in The Bahamas...we use this method for conch and fish too.
Caroline's Cooking says
Those sound wonderful as well!
David W. Bates says
Might I suggest serving it over a cauliflower rice pilaf?
Caroline's Cooking says
You certainly could!
Brian Jones says
Very much a new recipe to me but it sounds absolutely glorious, all of those flavours are calling my name, gotta make this real soon!
Caroline's Cooking says
Thanks Brian, it was a newer dish to me, but so worth discovering.
Ramona says
This has to be a must make now, I love a nice Cajun dish, and yours looks amazing. I love crawfish. Delish! Thank you so much for sharing Caroline.
Caroline's Cooking says
Thank you, it's a delicious way to enjoy crawfish for sure.
Sandra Shaffer says
Whether it's a Cajun or Creole dish the delicious flavors are what keep me going for more. Fantastic recipe. Thanks for lightening it up!
Caroline's Cooking says
Thanks Sandra, I agree the flavors are fantastic!
Suchitra says
I am a great fan of Cajun & Creole cooking. Love this lightened version of etoufee. Thanks for sharing it here at FF!
Caroline's Cooking says
Thanks Suchitra, I need to try more Cajun & Creole for sure, especially after this delicious dish.