A handmade roux serves as the foundation for this delectable crawfish étouffée. It’s a delicious entree that will wow your guests or perhaps your spouse! Serve with crusty bread and rice.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 1 cup butter
- 2 tablespoons all-purpose flour
- 2 onions, minced
- 1 green bell pepper, diced
- 3 cloves garlic, diced
- 16 ounces cleaned crawfish tails
- 1 cup water, or as needed
- 1 teaspoon ground cumin
- ⅛ teaspoon Worcestershire sauce
- ⅛ teaspoon hot sauce
- salt and pepper to taste
Instructions
- In a stockpot, melt butter over medium heat until bubbling. Add flour to make a roux, stirring constantly to prevent or remove any lumps. Cook the roux for 5 minutes. Do not brown.
- Stir in onions and bell peppers; sauté for 10 minutes, or until onions are translucent. Add garlic and sauté for 3 minutes. Stir in crawfish tails. Slowly pour in enough water to reach a consistency that’s a little thicker than soup. Season with cumin, Worcestershire sauce, hot sauce, salt, and pepper. Reduce the heat and simmer for 10 minutes.
Nutrition Facts
| Calories | 535 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 242 mg |
| Dietary Fiber | 2 g |
| Protein | 18 g |
| Saturated Fat | 29 g |
| Sodium | 421 mg |
| Sugars | 3 g |
| Fat | 48 g |
| Unsaturated Fat | 0 g |
Reviews
One of the ratings to this recipe says they’re from South Louisiana and says this recipe is a great recipe with a bunch of exclamation points. They also state that we in South Louisiana don’t use any tomato NOR A ROUX. Am I mistaken in reading this recipe that it very well DOES include a roux? Anywho, this recipe is pretty close to perfect. The only reason I gave it a 4 instead of a 5 is because she didn’t use the entire trinity. She left out the celery.
I love that this is an authentic recipe using no tomato products. It’s the real deal. However, I found it a little bland for my taste. I substituted chicken stock for water in the etouffee and still bland. We added more hot sauce and a garlic pepper seasoning at the table. Maybe it will be better tomorrow as many left overs are.
This is a delicious recipe. I would use less butter next time, other than that, I followed the recipe exactly how it was listed. I loved it…thank you. I’m definitely making it again.
I’m sure it was made with love but lacks all flavor
Loved it. Added a little more heat and shrimp. Hubby is a big fan. Will be making again
I used the recipe for leftover turkey. Made a double batch with Crawfish, shrimp and turkey. Added some pitted black olives and a bit of prosciutto as well. It was my first attempt at etoufee, and certainly not my last. Rave reviews all around.
Spent a few years in Louisiana and this is a true recipe for authentic étouffée. Awesome!
Great Recipe Next time will make a ‘lil spicier. I’m a very spicy fan. Definitely recommended.
I love this recipe. I added a little spice with some cayenne pepper to give it a little more bite. I have made it twice in one week because it was sooo good!
Way too much butter, like way too much butter. Then, it specifically says to Not Brown the butter? This is the key step in the aesthetics of this dish. It should be browned (slowly). Lastly the amount of time to simmer the crawfish turns them to rubber. Ill be looking elsewhere for a recipe. Thanks though
I’m from Cajun country, and with some tweaks, it’s right on the money (as it sits now, this is about a 3). It’s not Cajun without the holy trinity of onions, bell pepper, and celery, so add 3 or 4 celery stalks to the vegetables, but cut the celery pretty small so it will cook at the same rate as the other veggies. I also added liquid crab/shrimp boil seasoning–it makes a big difference!–about three tablespoons of tomato paste (never tomato sauce), Tony Chachere’s to taste, basil, bay leaves, and parsley. I added more of the Worcestershire sauce, too. I served this to a few people from back home and they couldn’t stop raving about how much they missed real Cajun food.
Finally! A true etouffee without tomatoes!
this was great all at dinner loved it,very easy to make.will make it a day ahead becaus the left overs were even better.
This was my first time cooking cajun and I followed the recipe EXACTLY as written. I thought it was pretty doggone good! My wife loved it and took some to work and let a “cajun” coworker try it. Bravo Zulu!!!!! This weekend I’m trying it with shrimp. Thanks Ritalee!!!
This was an excellant dish! My mother really liked it. My only addition was a few stalks of celery to the saute. I also only used 12 oz. of crawfish. This was because I could only find packages of crawfish in this amount at my grocery store. I thought two of these packages – 24 oz. – would have been too much. Very tasty!
This recipe came out very well! My hubby is a crawfish eater and he loved it. I did use chicken broth instead of water and I added cayenne and green onions. Good flavor!
Next time I will reduce the amount of butter by half. Otherwise a pretty good recipe.
Wow! This was the best new recipe I’ve tried in a while! Just made a few small changes: 1) Cut the butter/flour in half, worked out wonderfully. 2) Doubled the garlic (always do) and added more of all the seasonings + ground red pepper. 3) Used a splash of chardonnay and then chicken broth instead of the water. Dinner was amazing with some brown rice and french bread! Thank you RITALEE76 I will be making again and again!
Turned out great!
This is the best creole etouffee recipe. Not too spicy and not too bland. Very much an old New Orleans recipe!
This is a WONDERFUL crawfish etouffee recipe!! I have tried many different recipes over the years and this is by far the best!! I added LOTS more worcestershire and hot sauce to add more of a punch. I didn’t measure, just added to my liking. It spiced it up but didn’t make it too spicy that our kids didn’t like it. My husband bragged for days about how good it was and how it needed to be on the weekly menu!! I served it with toasted french bread baguettes…bon appetite!!