Crawfish Etouffee

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Crawfish Etouffee

This recipe is for a classic Etouffee. Etouffee’s was made popular by the Cajun’s, normally etouffee’s are made with crawfish, shrimp or sometimes both. The difference between a Etouffee and a regular gravy in my opinion is the addition of the trinity.

Crawfish Etouffee

Crawfish Etouffee Cooking Tips:

Season the vegetables a little at a time with the savory seasoning at each stage to build flavors. A peanut butter brown roux is the perfect color for a etouffee.

Can you make ahead?

Fridge: After etoufee cools off, place in an airtight container in the fridge for 7 days max.

Reheating: Turn on heat to medium, add all ingredients in a small or medium sauce pan, cook until mixture starts to boil. About 10 minutes or less. 

Crawfish Etouffee

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Substitution Options:

You can use chicken, shrimp or lobster in your etouffee.

what to serve with Crawfish Etouffee?

Meal Ideas:

Recipe:

Crawfish Etouffee
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Etouffee

Etouffee – This recipe is for a classic Etouffee. Etouffee’s was made popular by the Cajun’s, normally etouffee’s are made with crawfish, shrimp or sometimes both. The difference between a Etouffee and a regular gravy in my opinion is the addition of the trinity.
Course Appetizer, Main Course, Side Dish
Cuisine American, Cajun, Creole, Southern
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 1 stick unsalted butter
  • ½ cup flour
  • 1 large onion chopped
  • 1 bell pepper chopped
  • 3 stalks celery chopped
  • 4 garlic cloves minced
  • 2 bay leaves
  • 3 tablespoons savory nola or creole seasoning
  • 1 teaspoon cayenne
  • 1 teaspoon dry thyme
  • 3 – 3 ½ cups unsalted chicken stock
  • 2 lbs. crawfish or medium shrimp peeled, tail on and deveined
  • 1 cup green onions sliced
  • 4 cups cooked rice
  • to taste Louisiana hot sauce

Instructions

  • Heat a cast iron skillet or heavy bottom skillet over medium heat, melt butter and whisk in flour. Whisk until a peanut butter brown color is achieved; then stir in onion, bell pepper, and celery and cook for 2 minutes. Stir in garlic, bay leaf, savory seasoning, cayenne and thyme.
  • Whisk stock in by third’s and bring to a boil. If too thick add more stock. Reduce heat to a simmer adjust flavor to taste, add crawfish. Cook for 3 minutes until crawfish are cooked. Stir in ½ cup of green onions. Serve over rice garnish with remaining green onions.

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

1 thought on “Crawfish Etouffee”

  1. 5 stars
    I was so intimated to make this because I thought it would be difficult. Chef Kenneth makes cooking so easy and this yummy recipe is a prime example. Can’t wait to make it again!

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