This authentic Cajun-style crawfish étouffée features a rich, buttery roux and the “holy trinity” of onion, celery, and bell pepper. The crawfish are added at the end to warm through, ensuring they stay tender and do not overcook.
Ingredients
For the roux:
½ cup unsalted butter
½ cup all-purpose flour
For the étouffée:
1 cup chopped yellow onion
½ cup chopped green bell pepper
½ cup chopped celery
2 tsp minced garlic
2 cups seafood or chicken stock
1 lb Louisiana Select Crawfish Tails (thawed)
1–2 tbsp Cajun seasoning, to taste
½ tsp cayenne pepper, or to taste (optional)
½ tsp black pepper, or to taste
½ tsp kosher salt, or to taste
¼ cup sliced green onions, for garnish
2 tbsp chopped fresh parsley, for garnish
Instructions
Start the roux: In a large, heavy-bottomed skillet or Dutch oven, melt the butter over medium heat. Whisk in the flour until smooth. Continue to cook, whisking constantly, for 4–5 minutes, until the mixture turns a light caramel or “peanut butter” color. Do not let it burn.
Sauté the vegetables: Add the onion, bell pepper, and celery (the “holy trinity”) to the roux. Cook for 3–5 minutes, stirring, until the vegetables soften. Add the garlic and cook for another minute until fragrant.
Create the sauce: Slowly pour in the warm seafood or chicken stock, whisking continuously to prevent any lumps. Stir in the Cajun seasoning, cayenne (if using), black pepper, and salt.
Simmer the étouffée: Bring the mixture to a low simmer. Cover the pot and cook for 15–20 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken into a gravy-like consistency.
Add crawfish: Gently stir in the pre-cooked crawfish tails. Continue to simmer for 5–10 minutes, just until they are heated through. Overcooking the crawfish will make them tough.
Adjust and garnish: Taste the étouffée and adjust the seasonings as needed. Stir in the fresh parsley and most of the green onions, reserving some for garnish.