This easy, flavorful crawfish etouffee is smothered in a tomato sauce loaded with onion, celery, and bell pepper plus cherry tomatoes and a healthy dash of cajun seasoning. This southern crawfish stew goes from pan to plate in less than 30 minutes!
Why this recipe works
Much like shrimp etouffee, this crawfish version sits on the base of onion, celery, and bell pepper, also known as the cajun holy trinity of vegetables. This Louisiana crawfish etouffee is bursting with rich flavors and tender crawfish meat that’s cooked in a tomato-based sauce with plenty of Cajun and Old Bay seasoning.
Crawfish etouffee is a recipe that can vary in ingredients from household to household. The main ingredients include crawfish meat, onion, celery, and bell peppers. Creole versions typically incorporate tomato into the base of the sauce, while the Cajun version relies on fats such as butter for a gravy-like sauce. Whichever way you enjoy it, a hearty crawfish etouffee is a southern staple and enjoyed both during the crawfish season and as a means to use up leftover crawfish meat.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CRAWFISH – You can usually find cooked crawfish tail meat sold in packages in the freezer section of the grocery store. If you have experience cooking raw crawfish, feel free to cook it beforehand or along with the garlic, onion, and shallots.
VEGETABLES – The holy trinity of cajun cooking includes celery, onion, and bell peppers. We’ve also added chopped cherry tomatoes, minced shallots, and minced garlic for further flavor.
How to Make Crawfish Etouffee
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large heavy bottomed skillet, melt the butter then add the olive oil and heat over medium-high heat. Add garlic, onion, and shallots and saute until onion is translucent.
- Make a roux by adding flour and stirring together.
- Add green pepper, celery, and bay leaves. Add chicken stock and stir to combine. Cook for 2-3 minutes, stirring occasionally.
- Add Old Bay seasoning, cajun seasoning, Worcestershire sauce, tomato sauce, crawfish meat, and cherry tomatoes and stir to combine.
- Simmer for 5-7 minutes, enough to heat through and allow flavors to blend.
Frequently Asked Questions & Expert Tips
Store leftover crawfish etouffee in an air-tight container kept in the refrigerator for 2-3 days. Reheat on the stovetop or in the microwave, adding a small splash of water or chicken stock to remoisten if needed.
Yes, you can freeze this dish. To do so, transfer the cooled crawfish etouffee into an air-tight container or large ziptop bag, leaving space at the top for it to expand when frozen. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.
Serving Suggestions
Serve crawfish etouffee with long-grain white rice and crusty garlic bread for dipping. Garnish with sliced green onion if desired.
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Crawfish Etouffee
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 Tablespoons olive oil
- ½ Tablespoon minced garlic
- ¼ cup diced onion
- 3 Tablespoons minced shallots
- 2 Tablespoons all purpose flour
- ½ cup diced green bell peppers
- ½ cup diced celery
- 2 bay leaves
- 1 cup chicken stock
- ½ Tablespoon Old Bay seasoning
- ½ Tablespoon Cajun seasoning
- 2 Tablespoons Worcestershire sauce
- 8 ounces tomato sauce
- 1 pound crawfish tail meat thawed
- 3 Tablespoons chopped cherry tomatoes
- 3 Tablespoons butter
Things You’ll Need
Before You Begin
- You can usually find cooked crawfish tail meat sold in packages in the freezer section of the grocery store. If you have experience cooking raw crawfish, feel free to cook it beforehand or along with the garlic, onion, and shallots.
- Store leftover crawfish etouffee in an air-tight container kept in the refrigerator for 2-3 days. Reheat on the stovetop or in the microwave, adding a small splash of water or chicken stock to remoisten if needed.
- To freeze, transfer the cooled crawfish etouffee into an air-tight container or large ziptop bag, leaving space at the top for it to expand when frozen. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.
Instructions
- In a large heavy bottomed skillet, melt the butter then add the olive oil and heat over medium-high heat. Add garlic, onion, and shallots and saute until onion is translucent.
- Make a roux by adding flour and stirring together.
- Add green pepper, celery, and bay leaves. Add chicken stock and stir to combine. Cook for 2-3 minutes, stirring occasionally.
- Add Old Bay seasoning, cajun seasoning, Worcestershire sauce, tomato sauce, crawfish meat, and tomatoes and stir to combine.
- Simmer for 5-7 minutes, enough to heat through and allow flavors to blend.
Nutrition
Chef Antoine Davis
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