This is the BEST Crawfish etouffee Recipe! I call it my grandparents because both my grandma (Tutu) and my grandpa (Paw paw), helped to make this my signature dish that earned my Masterchef apron and 4 yes’ from the judges… 5 if you include Paw paw’s vote!
Why you will love this crawfish etouffee recipe
I am excited to share my Crawfish Etouffee recipe that will for sure capture your taste buds and transport you to that one whole in the wall in Louisiana that has the best creole food in the city.
This etouffee has irresistible flavors —a classic Cajun dish that will leave you craving more. I’m about to teach you all about the secrets behind creole cooking with the perfect trinity, the art of crafting a flawless roux, and the importance of using fresh Louisiana crawfish.
Since you love our creole recipes, be sure to check out this Cajun Shrimp Pasta Recipe!
What makes Creole food, creole
Creole cuisine is a distinct culinary tradition that originated in Louisiana. On a personal level, my mother’s side of the family is Louisiana Creole hailing from Breaux Bridge, La and have absolutely influenced my love for cooking.
This fusion of various culinary influences, including French, Spanish, African, Caribbean, and Native American flavors and techniques really make creole food a melting pot. Several key characteristics contribute to making a dish Creole:
- Cultural Blend: Creole cuisine reflects the diverse cultural influences that shaped Louisiana’s history. It combines elements from French, Spanish, African, and Caribbean culinary traditions, creating a unique fusion of flavors.
- Holy Trinity: The holy trinity, consisting of onions, bell peppers, and celery, is a foundational component in Creole cooking. It forms the base of many Creole dishes, providing a balance of aromatics and flavors.
- Spices and Seasonings: Creole dishes often incorporate a rich blend of spices and seasonings, including paprika, cayenne pepper, thyme, oregano, garlic, and bay leaves. These spices contribute to the bold and flavorful character of the cuisine.
Ingredients for Crawfish etouffee
- Crawfish: The star of the dish, fresh Louisiana crawfish provides tender and succulent meat with a sweet and delicate flavor. They add richness and a unique seafood essence to the étouffée.
- Trinity (Onions, Bell Peppers, and Celery): This aromatic trio forms the base of many Creole dishes. Onions provide a sweet and savory depth, bell peppers bring a subtle tanginess, and celery adds a refreshing earthiness. Together, they create a harmonious flavor profile in the dish.
- Roux (Butter and Flour): The roux acts as a thickening agent and adds richness to the étouffée. Butter contributes a creamy and indulgent taste, while flour helps to create a velvety texture and binds the flavors together.
- Spices and Seasonings (Bayou City Seasoning, Cayenne, Bay Leaf): Bayou City Seasoning seasoning, with its blend of herbs and spices, adds a robust and savory kick to the dish. Cayenne gives it a spicy kick , while Bay leaves bring herbaceous notes and depth of flavor.
- Stock (Seafood or Chicken): The stock serves as a flavorful liquid base for the sauce, enhancing the overall taste of the étouffée. Seafood or chicken stock provides depth and richness, complementing the crawfish and other ingredients.
- Tomatoes (crushed): Crushed tomatoes add a tangy and slightly sweet element to the dish. .
- Hot Sauce: This condiment contributes a savory and umami flavor, adding complexity to the étouffée.
- Fresh Green Onion: Fresh green onion is used as a garnish to add a touch of freshness and color to the final presentation.
Be sure to try out Bayou City Seasonings to get the full flavor experience!
Prepare the roux
A velvety, brown roux is the key to a sensational Crawfish Étouffée. Here are some essential tips for mastering this fundamental element:
- Start with equal parts unsalted butter and all-purpose flour to achieve the desired consistency.
2. Next, melt the butter in a heavy-bottomed skillet over medium heat, then gradually whisk in the flour to create a smooth mixture.
3. Lastly, stir constantly, cook the roux until it reaches your desired shade—whether it be a light, golden roux or a rich, dark roux. Just remember to adjust the cooking time accordingly to achieve your preferred flavor profile.
4.Patience is key! Keep the heat gentle and ensure the roux doesn’t scorch by stirring diligently.
Add the Trinity
A major key of Creole cuisine is the holy trinity: onions, bell peppers, and celery. Known as “the trinity,” this aromatic trio forms the foundation of many Creole dishes, including our beloved Crawfish Étouffée.
5. Add the diced onion, bell pepper, celery, and garlic to the skillet, and sauté until the vegetables are tender, about 5 minutes.
Combining the ingredients for the crawfish etouffee
5. Gradually add seafood or chicken stock to the skillet, stirring continuously to prevent lumps.
6. Add crushed tomatoes, hot sauce, Bayou City seasoning, Bay Leaves, salt, and cayenne pepper (if using) to the skillet.
7. Add crawfish tails to the skillet and stir gently to coat them with the sauce.
8. Serve crawfish etouffee over cooked rice. Garnish with additional chopped green onions
Creole Crawfish Étouffée
- 1/2 cup unsalted butter or vegetable oil
- 1/2 cup flour
- 1/2 onion diced
- 2 medium celery stalks
- 1 red bell pepper
- 2 scallions save the green part for garnish
- 4 garlic cloves minced
- 1/4 cup crushed tomato
- 4 cups seafood stock or chicken stock
- 1 lb crawfish tails cooked
- 2 bay leaves
- 2 tbs Bayou City All Purpose Seasoning
- 1 tbs Bayou City Garlic Pepper
- 2 tsp cayenne pepper
- Salt and Pepper, to taste
- 1 tbs hot pepper sauce
- cooked rice for serving
- In a heavy-bottomed saucepan or skillet, melt the butter over medium heat. Gradually add the flour to the melted butter, whisking constantly to combine. For a medium roux: Cook for about 10-15 minutes until the mixture turns a caramel-like color. (Be careful not to burn the roux as it can become bitter. Adjust the heat if needed to prevent it from getting too hot)
- Add the diced onion, bell pepper, celery, scallions, and garlic to the roux, and sauté until the vegetables are tender, about 5 minutes.
- Add the crushed tomatoes, hot sauce, Bayou City seasonings, paprika, salt, and cayenne pepper (if using) to the skillet. Stir well to combine all the ingredients.
- Gradually add the seafood or chicken stock to the skillet, stirring continuously to prevent lumps. Bring the mixture to a simmer and cook for about 5 minutes until the sauce thickens slightly.
- Reduce the heat to low, add bay leaves and simmer, covered, for 10 minutes to allow the flavors to meld together.
- Add the crawfish tails to the skillet and stir gently to coat them with the sauce. Cook for an additional 5-7 minutes until the crawfish are heated through.
- Taste the etouffee and adjust the seasoning with salt and pepper if needed.
- Serve the crawfish etouffee over cooked rice with garlic bread. Garnish with additional chopped green onions and parsley if desired.