Crawfish Étouffée Recipe

Name: Crawfish Étouffée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Butter; 1 Large Onion, Minced; 1 Large Green Bell Pepper, Stem And Seeds Removed Then Minced; 2 stalks Celery, Chopped; 1 Tablespoon Garlic, Minced; 2 Tablespoons Tomato Paste; 1/2 teaspoons Hot Pepper Sauce (like Tabasco Or Cholula); 1 teaspoon Salt; 1/2 teaspoons White Pepper, Ground; 1/2 teaspoons Black Pepper, Ground; 1/2 teaspoons Cayenne Pepper Ground; 1 Tablespoon Flour; 1 Tablespoon Butter, Melted; 1/2 cups Seafood Stock; 1 pound Crawfish Tail Meat, Cooked; Cooked Rice, For Serving

Servings: persons

1/2 cups Butter
1 Large Onion, Minced
1 Large Green Bell Pepper, Stem And Seeds Removed Then Minced
2 stalks Celery, Chopped
1 Tablespoon Garlic, Minced
2 Tablespoons Tomato Paste
1/2 teaspoons Hot Pepper Sauce (like Tabasco Or Cholula)
1 teaspoon Salt
1/2 teaspoons White Pepper, Ground
1/2 teaspoons Black Pepper, Ground
1/2 teaspoons Cayenne Pepper Ground
1 Tablespoon Flour
1 Tablespoon Butter, Melted
1/2 cups Seafood Stock
1 pound Crawfish Tail Meat, Cooked
Cooked Rice, For Serving

1
1. In a Dutch oven or large non-stick skillet, melt butter over medium-low heat.
2
2. Add onions, bell pepper, celery and garlic.
3
3. Saute vegetables until soft, about 30 to 40 minutes.
4
4. Add tomato paste, hot sauce and seasonings and stir to combine.
5
5. Cover and simmer for 10 minutes.
6
6. Mix flour and melted butter in a small bowl until smooth. Set aside. You'll use this in a moment to make the roux.
7
7. Into the tomato-vegetable mixture, stir in seafood stock followed by roux, stirring until smooth.
8
8. Add the crawfish, cover and simmer for 10 more minutes.
9
9. Serve over hot rice.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cups Butter, 1 Large Onion, Minced, 1 Large Green Bell Pepper, Stem And Seeds Removed Then Minced, 2 stalks Celery, Chopped, and more.

Yes, Crawfish Étouffée falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crawfish Étouffée

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions