Louisiana Crawfish Etouffee
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Make Louisiana Cajun style crawfish etouffee with all the flavors of New Orleans using simple ingredients.
Ingredients start with making a simple gravy buttery roux which includes butter and flour. Then proceed to sauté the Cajun Holy Trinity vegetables; yellow onion, green bell pepper and celery. Add fresh garlic, chicken or shrimp broth, Cajun seasoning, salt and pepper to taste and of course 1-pound of Louisiana crawfish tails with fat (fresh or frozen). For this recipe I used frozen crawfish and it was delicious.
Something about Jett’s Kitchen
Traveling to New Orleans Louisiana (NOLA) for good food is one of our pastimes. We traveled to NOLA by air in 2017 and again in 2023 but this time we traveled by RV. On our drive in 2023 to NOLA we stopped at a restaurant called Rabideaux’s Sausage Kitchen, Inc. which is right off the highway. That is where we had a NOLA favorite, pork cracklin’s (see Jett’s Pork Cracklin’s recipe here) and where I first purchased frozen crawfish (photo above) and alligator meat. Once we made our way to NOLA and got settled in our RV spot we went to our favorite restaurant, Acme Oyster House. Both times we were in New Orleans, 2017 and 2023, we saw our favorite waiter as pictured below.
Anyway, while at Acme Oyster House we ordered Crawfish Etouffee. Beings though we don’t get to NOLA that often that is why I created this delicious recipe. Acme Oyster House made theirs with fried crawfish (photo below) whereas my recipe is not fried.
Jett’s Cajun Seasoning
Let me talk a minute about Cajun seasonings. Most, if not all, Cajun seasonings purchased at the store are loaded with salt/sodium. Most of those seasonings leave dishes very salty tasting and not very pleasant to the palate. With that said, I make my own Cajun seasoning and have provided the recipe photo below. Please notice I do not include salt/sodium in my recipe. If you prefer to purchase a Cajun seasoning on-line you could try Amazon’s Cajun Seasoning Best Seller Here otherwise, give my recipe a try.
Louisiana Style Crawfish Etouffee Recipe
Ingredients:
- 1/4 cup butter – unsalted
- 1/4 cup All-purpose flour
- 1 small yellow onion chopped
- 1/2 cup green bell pepper chopped (that’s about 1/4 of the green pepper)
- 1 celery stalk chopped
- 2 cloves garlic minced
- 2 cups broth (chicken or shrimp) – see my recipe for homemade shrimp stock
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound Louisiana crawfish with fat
- 1 green onion chopped for garnish if desired
- Hot cooked long grain rice (for this recipe I made 1 cup dry rice)
Instructions
Prepare Roux
In a large skillet melt 1/4 cup of butter then add 1/4 cup flour. Stir with a fork or whisk to combine and continue cooking over medium heat for about 2-minutes or until the mixture begins to slightly change color.
Saute Veggies
Add the Cajun Holy Trinity to the roux; 1 small yellow onion chopped, 1 celery stalk chopped, and 1/4 chopped green bell pepper. Stir to combine and continue cooking for about 2-minutes then add 2 minced garlic cloves and cook for an additional minute. After that, slowly add 2 cups broth to the roux/veggie mixture and simmer for approx 15-minutes or until celery is softened.
Add seasonings and crawfish
Now, add 1/2 teaspoon Cajun seasoning, 1/2 teaspoon salt, 1/4 teaspoon pepper and crawfish. Continue simmering for about 10 more minutes. Serve the Etouffee over a bed of cooked long grain rice or make a rice pillow and spoon the etouffee around the rice. I hope you enjoy this recipe. My husband went back for seconds AND thirds! 😘
I AM EXCITED YOU ARE VIEWING JETT’S EASY RECIPE FOR LOUISIANA CRAWFISH ETOUFFEE AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
***Please come back and share your comments and tell my readers how you like this recipe.***
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Louisiana Crawfish Etouffee
Make Louisiana Cajun style crawfish etouffee with all the flavors of New Orleans using simple ingredients.
Ingredients
- 1/4 cup butter unsalted
- 1/4 cup all-purpose flour
- 1 small yellow onion chopped
- 1/2 cup green bell pepper chopped (that's about 1/4 of the pepper)
- 1 celery stalk chopped
- 2 cloves garlic minced
- 2 cups broth (chicken or shrimp)
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound Louisiana crawfish with fat
- 1 green onion chopped for garnish if desired
- Hot cooked long grain rice (for this recipe I made 1 cup dry rice)
Instructions
-
Prepare Roux
In a large skillet melt 1/4 cup of butter then add 1/4 cup flour. Stir with a fork to combine and continue cooking over medium heat for about 2-minutes or until the mixture begins to slightly change color.
-
Saute Veggies
Add the Cajun Holy Trinity to the roux; 1 small yellow onion chopped, 1 celery stalk chopped, and 1/4 chopped green bell pepper. Stir to combine and continue cooking for about 2-minutes then add 2 minced garlic cloves and cook for an additional minute. After that, slowly add 2 cups broth to the roux/veggie mixture and simmer for approx 15-minutes or until celery is softened.
-
Add Seasonings and Crawfish
Now, add 1/2 teaspoon Cajun seasoning, 1/2 teaspoon salt, 1/4 teaspoon pepper and crawfish. Continue simmering for about 10 more minutes. Serve the Etouffee over a bed of cooked long grain rice or make a rice pillow and spoon the etouffee around the rice. I hope you enjoy this recipe. My husband went back for seconds and thirds! 😘
