Authentic Crawfish Étouffée: A Bold & Flavorful Creole Classic

Crawfish Étouffée is one of those iconic Louisiana dishes that hits every note. It’s rich, buttery, and full of deep Creole flavor, with a roux-based sauce that coats every bite of tender Louisiana crawfish. When you pour it over a bed of rice? Game over.

This dish starts with the Holy Trinity—onion, bell pepper, and celery—sautéed down until fragrant, then mixed into a slow-cooked, seasoned sauce that brings the heat and the soul. Whether you’re cooking this up for a weeknight dinner or a Sunday feast, this étouffée is gonna make you feel like you’re sitting right in the heart of New Orleans.

Ingredients

For the Roux & Base:

• ½ cup butter
• ½ cup all-purpose flour
• 1 small onion, diced
• 1 bell pepper, diced
• 2 stalks celery, diced
• 1 jalapeño, diced (optional, for extra spice)
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 2 tsp Creole or all-purpose seasoning
• 1 tsp cayenne pepper (adjust to taste)
• ½ tsp black pepper
• ½ tsp salt (adjust as needed)

For the Sauce & Crawfish:

Cooked white rice, for serving

3 cups seafood stock

2 bay leaves

1 lb Louisiana crawfish tails

¼ cup green onions, chopped

Step-By-Step Instructions

Step 1: Prep the Trinity

1. Set the diced vegetables aside while you prepare the roux.
2. Dice the onion, bell pepper, and celery—this is the Holy Trinity of Creole cooking. Set the diced vegetables aside while you prepare the roux.

Step 2: Make the Roux

Cook until the roux reaches a milk chocolate color—this takes patience, but it’s worth it!

In a large skillet or pot, melt butter over medium heat.

Add in the flour and stir constantly to prevent burning.

Step 3: Build the Flavor

6. Stir in the trinity (onion, bell pepper, and celery) along with the jalapeño and garlic.
7. Mix well and let the veggies cook until soft and fragrant.

6. Add in tomato paste, Creole seasoning, cayenne, black pepper, and salt. Stir until well combined.

Step 4: Simmer the Sauce

9. Slowly pour in seafood stock, stirring continuously to incorporate the roux into the liquid.

9. Drop in bay leaves, cover, and let simmer for 20 minutes, stirring occasionally.

Step 5: Add the Crawfish & Finish the Dish

11. Stir in crawfish tails and chopped green onions.

11. Simmer for another 5 minutes to let the flavors come together.
12. Taste and adjust seasoning—remember, you can always add more salt, but you can’t take it out!

Step 6: Serve & Enjoy!

Garnish with extra green onions and enjoy this rich, spicy, and flavorful Creole classic!

Spoon the Crawfish Étouffée over a bed of steamed white rice.

Pro Tips & Serving Suggestions

Patience is key with the roux – Stir constantly to avoid burning, because a burnt roux means starting over.

Taste as you go – Seasoning is everything in this dish, so adjust the salt and spice to your preference.

Make it your own – Add shrimp or crab meat for extra seafood flavor.

Best Served With – A side of French bread, cornbread, or crispy fried okra for the ultimate Southern meal.

About the Creator

This authentic Crawfish Étouffée recipe is brought to you by Kolby Kash, a culinary creative known for bringing bold Louisiana flavors to life. His passion for Southern and Creole cooking shines through in every dish, celebrating rich traditions with a modern twist.

Follow Kolby Kash for more Southern-inspired recipes and cooking tips!