Crawfish Étouffée

This easy Crawfish Étouffée recipe is my take on the Louisiana classic. It has fresh crawfish simmered in a flavorful, buttery sauce with fresh vegetables.

It has fresh Louisiana crawfish simmered in a flavorful sauce and served with a scoop of hot rice (or grits). Courtesy of Lauren Allen

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Why I Love This Recipe

• My Personal Favorites—Crawfish étouffée is up there on the list of my favorite dishes of all time. I’ve never wanted to post a recipe until I got it just right–at at least, just the way I like it! There are so many variations of these types of dishes, so I’m so thrilled to share my version with you! (And if you love cajun and creole food, you have to try my gumbo and shrimp and grits recipes!).
• Easy—This easy étouffée recipe may seem intimidating, but I created this recipe with the home cook in mind. Just follow my steps and I’ll show you how simple it can be!
• Adaptable—High quality Louisiana crawfish is incredible (and companies like the Louisiana Crawfish Co. will ship it to you), but it is possible to swap it out for shrimp, crab, or chicken if you prefer.

Gumbo vs Étouffée

Gumbo and Étouffée may have some similar ingredients and preparation, but gumbo is more like a soup, made with a darker roux, more broth, and usually more proteins and seafood (like sausage, chicken, shrimp).

Just like with gumbo, there are so many different ways to make Crawfish Étouffée, and just as many opinions about it! (Especially because the Cajun and Creole versions each add their own flare!) This recipe is my take on a basic Crawfish Étouffée that any home cook can make, and I’m so happy with the result!

How to Make Crawfish Étouffée

Sauté Holy Trinity: Add 4 tablespoons butter or oil to a 12’’ cast iron skillet, or dutch oven over medium heat. Once melted, add onion, celery, bell pepper and garlic and cook for 5 minutes, until translucent. Remove veggies to a bowl.