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Home » Recipes » Dinner Recipes

Cajun Crawfish Etouffee


5 from 2 votes
Prep Time :15 minutes mins
Cook Time :20 minutes mins
Total Time :1 hour hr 35 minutes mins
Servings :8
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Bowl of crawfish etouffee with rice scoop in the middle.
crawfish etouffee pin with two pictures

Published: May 30, 2025 · Modified: May 30, 2025 by Melanie Cagle · 5 Comments

This Cajun Crawfish Etouffee recipe is a classic Louisiana dish and was so much easier than I thought it would be when James (my husband) told me about it. He's a born and bred, Down The Bayou, South Louisiana native and is a master at cooking Cajun food.

delicious bowl of crawfish etouffee with a scoop of rice on top
Cajun Crawfish Etouffee

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In the south, particularly Louisiana, crawfish is a big deal. Especially at the end of the year and into the new year. Crawfish season starts in January and ends June/July.

Of all the leftover crawfish boil recipes, this is my favorite.

Jump to:
  • What makes this recipe so yummy
  • Groceries you'll need: Ingredients
  • Recipe walkthrough: Instructions
  • Recipe variations and substitute ideas
  • More crawfish recipes I think you'll love
  • Necessary gear: Equipment
  • How to store leftovers
  • Mel's kitchen notes
  • Melanie Cagle
  • Frequently asked questions: FAQs
  • Crawfish Etouffee
  • 💬 Comments

The best time to eat fresh crawfish is around April, which is great for the Lent period. Almost every backyard in Louisiana is boiling crawfish on a Friday night during Lent!

What makes this recipe so yummy

Crawfish goes hand in hand with Mardi Gras, you'll see a lot of tents along the route that are having a big ol' cook-out boiling the crawfish. Some of these tents go straight to cooking an etouffee though.

Using up those leftover crawfish tails is perfectly done in a crawfish étouffée (it's a French word). Although, you can use frozen and so it's not limited to that time of year... also, if you are like me, sometimes I just freeze those leftovers in batches.

That way I can take my time on deciding what I'm going to make.

Groceries you'll need: Ingredients

a layout of all the ingredients needed in a crawfish etouffee
  • Cooked Crawfish Tails - for best results use your crawfish leftover from your boil - however, if you are using frozen that's fine too. You will probably need more seasoning if you're using the frozen kind.
  • Butter - everything tastes better with butter!
  • Yellow Onion - The holy trinity of Cajun cooking.
  • Celery - see above.
  • Green Bell Pepper - green pepper, see above.
  • Bay Leaf - Giving another dimension.
  • Crawfish or seafood Stock - I like to make a crawfish stock using my leftover crawfish peelings, in case you are not in a position to do this feel free to use seafood stock. At a pinch, maybe some chicken broth.
  • Green Onions
  • Fresh Parsley
  • All Purpose Flour - we need this to thicken up this stew.
  • Sea Salt - to help make them flavors pop.
  • Cayenne pepper - For a little heat and adds flavor. I like mine a medium heat. This can be added per personal preference.

See recipe card for quantities.

Recipe walkthrough: Instructions

This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.

I like to throw all my crawfish shells (or some of them anyway, enough to fit) into a large stock pot. I fill with water all the way to about 3" past the top of the shells then add some of the onions and garlic that is leftover from the boil.

I cook this for a few hours then strain everything. This will give you some delicious homemade crawfish stock to cook your etouffee sauce with.

If you are not able to do this, or are short on time feel free to use seafood stock in it's place.

A stock pot full of crawfish tails and heads making a crawifsh stock.
An overhead view of a large Dutch Oven with some butter.
Step 1: Melt the butter over a medium-high heat, in a large cast iron pot or a Dutch Oven.
An overhead view of a large Dutch oven with onions, bell peppers and celery.
Step 2: Add the holy trinity (onions, green bell pepper, celery) and cook until soft.
A spoon of flour has been added to a large Dutch oven with onions, bell pepper and celery.
Step 3: Add the flour and cook a further 3-5 minutes (this is in essence, your roux).
Crawfish tails added to a large Dutch oven full of other ingredients.
Step 4: Add the peeled crawfish tails.
Crawfish stock being poured into a Dutch oven.
Step 5: Add the bay leaves and crawfish/seafood stock.
Seasoning added to a large Dutch oven filled with crawfish etouffee.
Step 6: Add the sea salt and cayenne pepper and cook 5 minutes.
Green onions and chopped parsley have been added to a large Dutch oven with crawfish etouffee cooking.
Step 7: Add the parsley and green onions, then over a low heat simmer another 5 minutes.
A large Dutch oven filled with Crawfish Etouffee.
Step 8: Remove the bay leaves and serve with white rice.

Hint: to make a more Creole version of crawfish étouffée, you can add tomatoes or tomato sauce. It gives it some very bold flavors.

Recipe variations and substitute ideas

  • Shrimp - if you do not have access to crawfish you can make this same dish using fresh shrimp instead. Shrimp Etouffee is actually a thing, see my recipe here!
  • Salt - if you are on a salt restriction you can replace the salt with a no/low salt alternative.
  • Gluten Free - you could use almond flour in place of the all purpose flour and that is all that would be needed to make this a gluten free crawfish etouffee.
  • Olive Oil - if you prefer to cook with olive oil instead of butter, go ahead. Although, personally, I'm not a fan in this recipe.
  • Chicken Stock - this will work ok if you don't have seafood stock, you'll still have a great taste.
  • Crab - crab meat tastes great in an etouffee too.
  • Potatoes - I haven't done it myself, but I know someone that adds some of the potatoes, corn or sausage from the boil.
  • Spicy - add chili pepper flakes while cooking to imbue more heat into the dish, if desired (or hot sauce).
  • Tomato Paste - quite a few folks use tomato paste. Any Louisiana dish that has a tomato base will be more of a Creole dish.
  • Seasoning - in place of the salt use Cajun Seasoning (or Creole Seasoning) - it is usually quite salty so you won't need the salt too. Feel free to add black pepper to your liking too. Some people add some lemon juice from some wedges - this again is personal preference.
  • Kid friendly - make sure and grind up that holy trinity really fine so that it will melt into the dish. If your kids are like mine - God forbid they come across an onion!

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A spoon full of crawfish etouffee over a pot in the background

Necessary gear: Equipment

Personally I always like to cook in a Dutch Oven or Cast Iron Pot. I just feel like the cooking experience is so much more even!

See below in the Recipe Card for a link to the exact pot I used for this recipe (and in the images).

How to store leftovers

Once your Crawfish Etouffee has cooled completely store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave and serve over rice.

This dish does freeze well, store in a freezer safe container for up to 3 months.

Mel's kitchen notes

For me, a big factor that makes this Louisiana Crawfish Etouffee dish so good is the spice in the crawfish when they were cooked. Remember this will transfer over so if you had a really spicy crawfish boil, then chances are your etouffee will be too.

About The Author

Melanie Cagle

Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.

Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.

About Mel
a close up of a pot full of crawfish etouffee with obvious crawfish tails on top

Frequently asked questions: FAQs

What to serve this crawfish etouffee with.

White Rice is normally always served, along with a crusty bread. Sometimes you'll see people enjoying green beans and other vegetables too.

Wine Pairing with Crawfish Etouffee

Obviously a white is going to pair with Etouffee the best. A wine that is light and crisp, like a Chenin Blanc is perfect. A little sweetness in the wine will refresh your palate and go well with the spices.


If you’ve tried this Cajun Crawfish Etouffee Recipe recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!

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Bowl of crawfish etouffee with rice scoop in the middle.
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5 from 2 votes

Crawfish Etouffee

Crawfish Etouffee is a classic Louisiana dish full of robust flavor. This dish is famous for its Cajun influence and surprisingly easy and quick to make.
Prep Time15 minutes mins
Cook Time20 minutes mins
Additional Time1 hour hr
Total Time1 hour hr 35 minutes mins
Servings: 8
Cuisine: Seafood
Author: Melanie Cagle
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Equipment

  • Dutch Oven

Ingredients

  • 2 Pounds Crawfish Tails cooked and peeled
  • 1 Cup Unsalted Butter
  • 4 Each Yellow Onions chopped
  • 6 Ribs Celery chopped
  • 2 Each Green Bell Peppers Chopped
  • 4 Each Bay Leaves Large
  • 2 Tablespoons All Purpose Flour All Purpose
  • 2 teaspoons Salt
  • ½ teaspoon Cayenne Pepper
  • 4 Tablespoons Fresh Parsley chopped
  • 6 Tablespoons Green Onions chopped
  • 2 Cups Seafood Stock (see below)

Seafood Stock

  • Crawfish Peelings pan full
  • 2 Each Crawfish Boil Onions from leftover crawfish boil
  • 2 Each Crawfish Boil Garlic Bulbs from leftover crawfish boil
  • Water to cover by 3 inches

Instructions

  • Make seafood stock - this can be done ahead of time if needed. Take a pan full of crawfish peelings and some vegetables (onions/garlic) from your crawfish boil and boil with water - covered - for an hour. If you do not have the ability to do this step you can just use store bought seafood stock.
    Crawfish Peelings, 2 Each Crawfish Boil Onions, Water to cover by 3 inches
  • In a pan melt all the butter.
    1 Cup Unsalted Butter
  • Add the chopped onions, bell pepper and celery (the trinity)
    4 Each Yellow Onions, 6 Ribs Celery, 2 Each Green Bell Peppers
  • Cook on medium heat for about 3 minutes - until the vegetables are clear and soft.
  • Add the flour and continue to cook a further 3 minutes.
    2 Tablespoons All Purpose Flour
  • Add crawfish tails and cook 2 more minutes.
    2 Pounds Crawfish Tails
  • Add all bay leaves, continuing to stir.
    4 Each Bay Leaves
  • Slowly add the stock, stirring and you'll see it start to thicken up. Add the salt and cayenne and cook for 5 minutes.
    2 teaspoons Salt, 2 Cups Seafood Stock, ½ teaspoon Cayenne Pepper
  • Add the Parsley and green onions and cook for another 5 minutes.
    4 Tablespoons Fresh Parsley, 6 Tablespoons Green Onions
  • Remove bay leaves.
  • Serve over rice.

Notes

How the crawfish was originally boiled (seasoning) will determine how spicy this dish is. Depending how much heat you like in your food, the Cayenne can be always increased/decreased.
For a quick boost in flavor (if needed) use Creole Seasoning.
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Nutrition

Serving: 1g | Calories: 425kcal | Carbohydrates: 16g | Protein: 32g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Cholesterol: 243mg | Sodium: 825mg | Fiber: 2g | Sugar: 6g

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Originally published December 01, 2023.

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Filed Under: Cajun Recipes, Crawfish Recipes, Dinner Recipes, Lunch Recipes, Mardi Gras Recipes, Seafood Recipes, Southern Recipes, Weeknight Recipes Tagged With: crawfish, seafood, southern

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    Recipe Rating





  1. Rhonda says

    September 21, 2020 at 6:11 pm

    5 stars
    Tried this recipe tonight and I give it a ⭐️⭐️⭐️⭐️⭐️ It was great!!!!!

    Reply
    • Melanie Cagle says

      October 08, 2020 at 9:27 am

      Thanks Rhonda! Glad you enjoyed it!!

      Reply
  2. Marquise says

    October 03, 2021 at 12:47 am

    Suggestion/ use a rounded teaspoon or more of Old Bay seasoning which comes in a can. It gives it a more seafood taste and it has black and red pepper and lots of other spices. It will add a reddish color. Add all of you chopped celery and onions and bell peppers thinly chopped. Be sure to add-in 2 -3 cloves of minced garlic. It is a laying of favor which Louisiana cooking is all about. When making a blonde roux of butter and flour use enough butter to liquefy the flour. Do not burn the butter roux The color is a very light brown tone it will give the roux a nutty favor. Put your chopped veggies in and stir/sauté and it helps stop the roux from browning - The roux tone is the color of an almond shell. Add in a teaspoon of Worcestershire sauce and if needed to add more heat add some shakes 5-6 of Louisiana Hot Sauce. Add crawfish and blend well pushing them around in hot skillet of roux then adding green onions and chopped parsley Add some stock and keep stirring crawfish mixture until you get the gravy smoothed out. Taste and add any additional spices and lower heat to a slight boil and let all of it simmer about 8-12 minutes with a lid on. Serve over rice. Note if gravy is to thick add some more stock and let it cook down. You will have a marriage of favors and layers of tasty crawfish in your mouth. You can use shrimp instead. This is just my my opinion.

    Reply
  3. Deborah Neef says

    February 08, 2024 at 7:06 pm

    5 stars
    The best crawfish etouffee I’ve ever made!! Really great!! Added Cajun seasoning to taste!! Certainly delicious! Thanks for sharing!

    Reply
  4. Rita Bordelon says

    February 19, 2024 at 3:16 am

    If you don’t have the ingredients from a crawfish boil to make stock you can use a couple teaspoons of liquid crawfish/crab boil to your stock pot along with fresh onions garlic etc. My favorite seasoning is Slap Your Moma brand.

    Reply

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I'm Melanie, I am mom to two beautiful children and married to James - my American sweetheart (I'm British).  A transplant in Houma, South Louisiana I have found a love for all Cajun and Creole food.
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