Crawfish Etouffee- A Southern Creole Classic!
I could not possibly let this chilly season go by (yes it’s almost gone for us here in Houston) without posting one of our family’s favorite southern classics. With crawfish season just around the corner this dish can be made even easier by using the leftover crawfish meat from your crawfish boil. The simplicity of this dish is what makes it the best! Within 30 minutes you can have the most mouthwatering delicious and comforting dish that brings all the flavors of Louisiana with it. Now the technical definition of etouffee can include any seafood such as crab or shrimp but I grew up eating only crawfish and its something I can’t seem to steer away from. If you aren’t hosting your own crawfish boil then by all means by the crawfish meat at your local grocery store or on that same train of thought, if you don’t have crawfish on hand then this dish lends itself perfectly to a nice batch of gulf shrimp. As long as you serve the soup over rice you are good to go:)
Most people think that New Orleans type dishes always have to be spicy but that is not true. The real flavor comes from the holy trinity and a nice flavorful roux. That is where the flavor compounds with help from a pinch of our Louisiana spices. There are usually two routes you can take with etouffee- the tomato base route and or the roux route. I myself prefer and have always gone the roux route but I like to add in a can of diced tomatoes. It brings out the best of both “recipes” and gives me that nice creamy silky smooth base that is often associated with etouffee. Crawfish etouffee is flavorful, filling and a snap to make and if the smell alone doesn’t drive you insanely happy I know the taste will:) I’m sure of it!
If you are looking for more crawfish related recipes might I suggest my Crawfish Shortcakes! DIVINE!
- 1 pound peeled crawfish tails
- 6 tbsp butter
- 6 tbsp of flour
- 2 tsp minced garlic
- 1 tsp thyme
- 1½ tsp Cajun seasoning
- ½ tsp salt
- ½ tsp pepper
- 1 small onion, diced
- 2 stalks of celery, diced
- 1 small green bell pepper, diced
- ½ tsp and more to taste: salt and fresh ground black pepper
- 4-6 cups shrimp or chicken stock ( I use 6 but you can use less depending on how soupy you prefer it)
- 2 tsp of Panola hot sauce
- 1 small bay leaf
- 1 tbsp Panola All Purpose Marinade
- ½ lemon, juiced
- 1 can diced tomatoes
- ¼ cup minced green onions
- 8 cups cooked white rice
- In a heavy-bottomed pot or cast iron dutch oven, melt the butter and cook over low heat until it foams. Add the flour and cook, stirring until the roux reaches a nice golden brown color. At this point season your roux with the seasonings (cajun, salt, pepper, thyme). Next add in the onions, celery, green bell pepper and minced garlic. Cook in the roux for 5 minutes, or until they vegetables start to soften. Whisk in the stock, diced tomatoes, lemon juice, hot sauce, bay leaf, and Worcestershire sauce; turn the heat up to high and bring to a simmer.
- Reduce heat to low and simmer uncovered for 25 minutes. Stir in the crawfish and green onions and simmer for 5 minutes. Serve with rice.
Wow! Once, living in Charleston, S.C., we hosted a dinner party that included jambalaya, crawfish pie and filet gumbo (including the music on the stereo). Alas, I am hard pressed to find crawfish in midwestern markets!!
Best,
Bonnie
I LOVE crawfish!!!! Every time I went to New Orleans it would be the first thing I ate. Ah, those were the days. I wish I could get them here :(…
We have never had crawfish but this recipe looks so good that you have made me want to try it!!
I’m so happy to have found this recipe, it looks just how I picture it in my head 🙂 I’ve always wanted to make it but could never find one that looked perfect. Would Old Bay work as Cajun seasoning?
I love creole food and occasionally we can find crawfish tails. This looks belleicious 🙂
Sam
This looks AMAZING! I love love seafood but have never tried this before. You introduce me to new things my friend!
I always wanted a recipe for this dish. My DH works in Louisiana and I visited and Crawfish is everywhere. That looks easy to prepare and so yummy.
This DOES look like the Best Ever. Perfect timing!
I too love a little tomato in my etouffee roux, if it is for crawfish or shrimp.
I can’t even handle how amazing this looks!
There are too many ingredients on this recipe! but it still looks so delicious I love that it’s a bit creamy
WOW, really WOW!!!!!!! The first picture itself sold me, but thanks for introducing this dish! I’m seriously hungry looking at these photos! Looks so delicious! There is a great crawfish place I go sometimes, but besides that I never “bought” crawfish to cook at home. I should look into high end supermarket to see if they carry it (maybe frozen?). I really want to eat this, seriously!!!!
I love étouffée but have to make it with shrimp as we don’t see crawfish often here in New England. It was a different story when I lived in Texas. Your version looks and sounds delicious.
Hi Karen,
I live in Western Mass and get mine from Price Chopper. You might also check out Big Y, or Stop n Shop. Or, check with the manager of the seafood department at your local market, they should be able to order them for you…usually frozen, but many times fresh, if they are in season. 🙂
A total Southern classic! This looks so mouthwatering!
This is definitely a great dish for the cold weather! I pretty much feel warmer just from looking at it!
Gosh I love southern food – with that creole flair – it must be amazing. I remember catching crawdads in the creek as a kid but never found them available in the stores. Great dish for this cold weather1
wow I am drooling ! The crawfish look so fresh and full of flavours.
Have a beautiful weekend!
Angie
I’ll never forget when I went to a friend from Louisiana’s Mardi Gras party . . . she had fresh crawfish flown in for her version of this dish. Sadly being allergic to shellfish, I was unable to taste this delightful dish, but oh how I loved the silly crawfish race that we had after tipping a few too many during the party!
We were just talking about our favorite Cajun and Creole dishes…and I realized how long it’s been since I’ve made any. I have a feeling the hubby would be as thrilled with this etouffee as I would. Perfectly made!
I never saw ANY that looked this good!
This does really look wonderful Jessica, all the flavours that I love combined into one tasty dish. And so colourful too, it’s been crazy cold up here and so I totally agree with this dish being season perfect!
I have never had craw fish but this looks delicious!
You grew up eating crawfish? I’m jealous, seriously and this looks so so good!
I second the jealously from Gintare. Grew up eating crawfish?!? So gourmet-ish 😉
If the “best ever” didn’t convince me, the pictures did me in…I love this!