Crawfish Étouffée 

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We love crawfish. I haven't encountered many who don't, once they try them.
I like my crawfish étouffée with more of a tomato base.  If you're not too into tomatoes, feel free to only use one can of diced tomatoes.  I think the tomatoes add a richer broth to it and make it tastier. Some people down here do it with tomatoes, some use a brown gravy base. I don't really think there is a wrong way, I say try all the ways! 



  • 1lb cooked and peeled crawfish tails

  • 4 tbsp oil

  • 4 tbsp flour

  • 2 cups diced onion

  • 1/2 cup diced celery 

  • 1 cup diced green bell pepper

  • 2 cans diced tomatoes in juice

  • 3 tsp garlic powder

  • 3/4 tsp ground thyme

  • 1 tsp smoked paprika 

  • 2 tsp Slap Ya Mama cajun seasoning 

  • 2 bay leaves

  • 2 tbsp parsley 

  • 2 green onions

  • 1/4 cup heavy cream

  • 32 oz chicken broth


  • Heat oil in a large sauté pan.

  • Once the oil is heated, put in the flour. You will make a roux. (A roux is basically when you cook your flour or "brown" it)

  • The flour should start cooking immediately. 

  • Turn down the heat to medium, and DON'T stop whisking! 

  • I like to get it dark, but not like a gumbo roux. This should be a medium brown tannish color. 

  • Once the roux is ready (Should coat the back of a wooden spoon about 12-15 minutes) add your onions and cook for about 5-10 minutes until they caramelize. 

  • Add the celery and bell pepper 

  • Add the garlic powder, paprika, Slap Ya Mama seasoning. 

  • Cook for about 5 minutes. 

  • Add the can of tomatoes.

  • Add the crawfish tails.

  • Add the bay leaves and parsley.

  • Add the chicken broth. 

  • Add the heavy cream.

  • Bring to a boil.

  • Turn down heat some and let simmer for about 10 minutes and then until ready to serve.

  • Serve over rice. 

  • If you like heat, sprinkle some cayenne on top of your bowl!

Makin' a roux

Makin' a roux