Creamy Crawfish Etouffee is a Louisiana favorite. Crawfish Etouffee is packed full of crawfish tails and smothered in a thick, rich seasoned gravy.
When the weather gets cooler I crave comfort food, and today, Creamy Crawfish Etouffee came to mind! Etouffee can be made with shrimp, crab or other meats, but my favorite is crawfish!
Cajun and Creole foods are near and dear to my heart. They are the recipes I like to cook the most because they remind me of my mom and grandma’s style of cooking. For me, they’re true comfort foods.
What’s the difference between Crawfish Etoufee, Jambalaya, and Gumbo?
While it’s true that they all are made with the trinity they differ widely in their preparation and result in three different dishes.
Gumbo is a thickened soup made of several types of meat, like chicken, shrimp, and sausage. It begins with a roux for thickening the soup and adding a depth of flavor. The trinity is combined with okra to finish the soup. Gumbo is served over hot cooked rice for a hearty dish! Try my Seafood Gumbo and my Cajun Style Shrimp and Sausage Gumbo!
Jambalaya is more like a rice casserole made with various types of meat, the trinity of onion, bell pepper and celery, sometimes tomato. Uncooked rice is mixed in with the rest of the ingredients and stock is added to cook it all together. The end result is a delicious, inexpensive one-pot-meal!
Etouffee is more like a smothered meat dish served over hot cooked rice. Typically, shrimp, crab, crawfish, chicken or smoked sausage is simmered in a gravy made from a light or dark roux. Etouffee is a French word that means “smothered” or “suffocated”.
Tips for making Crawfish Etouffee: It’s all in the Roux!
- Have all of your ingredients chopped and measured so that you can complete the recipe.
- Make sure to have enough time to give your undivided attention to making your roux from start to finish, as it can burn easily.
- Start with a clean, heavy-bottom skillet that is at least 2 inches deep. I usually use a cast-iron skillet or cast iron dutch oven.
- Use a long-handled metal whisk for stirring. This will smooth out the roux and keep your hands a safe distance away.
- Keep the roux moving at all times to avoid burning, being careful to whisk all the way to the outer rim of the skillet where the roux is most likely to burn. I like to use a flat whisk.
- If you see black specs floating in the oil, you have accidentally burned the roux. Discard the burnt roux and start over. Cool it in a dish before you throw it in the trash.
- Most recipes that use a roux will include chopped seasoning vegetables consisting of onions, celery, and green bell pepper. Before you begin your roux, make sure all the vegetables are chopped and measured. These vegetables are added to the roux to stop it from browning any further, so it’s crucial that the vegetables are fully prepped before beginning the roux.
More Cajun Inspiration! Try these recipes:
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Creamy Crawfish Etouffee
Servings: 6 servings
Ingredients
- 1 stick unsalted butter
- 1 cup celery diced
- 1 onion diced
- 1 bell pepper diced
- 1 Creole seasoning used: Tony Chachere
- 2 teaspoons seafood seasoning used: Old Bay
- 1 tablespoon minced garlic
- 1/2 cup all-purpose flour
- 4 cups crawfish stock chicken broth or water
- 1 cup heavy cream
- 1 tablespoon fresh lemon juice
- 2 pounds freshly picked steamed crawfish tail meat
- 1 tablespoon freshly chopped parsley leaves for garnish
- 6 cups cooked long grain white rice
- French bread or Garlic bread for serving
Instructions
- In a heavy bottomed sauce pan (like an iron skillet), melt the butter over medium-high heat. Next, whisk in the flour to form a roux. Continue whisking and cooking until the roux begins to change color.
- When the roux has turned a light golden brown, add the trinity: celery, bell pepper, and onion and saute until the vegetables become tender.
- Once the vegetables are tender, add the spice and garlic and saute for about 30 seconds.
- Add the broth a little at a time, stirring to bring all the ingredients together to form a thickened gravy.
- Stir in the crawfish tail meat, and then the cream and lemon juice.
- Simmer on low heat for about 20 minutes.
- Serve over hot cooked rice and garnish with parsley.
I am passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!
Jennifer- I made this a week ago and it was fabulous! My husband loved it so much it has set up a meal for me to make it again tonight for friends. He thinks it would be a great sauce to serve over fried fish. The only question I have is when do you add lemon juice? I just omitted it first time, but want to make the recipe correctly. Thank you.
I’m so glad y’all like it! You can add the lemon juice at the same time you add the cream. It would be fabulous over fried fish or blackened fish, as well as blackened chicken or steak!
Jennifer I love your recipes I would like to receive recipes from you