Crawfish Étouffée Recipe

Crawfish Étouffée Recipe
Jump to Recipe

5 from 1 vote

Crawfish Étouffée Recipe

Authentic, Louisiana Crawfish Étouffée made with leftover crawfish from a traditional, Cajun crawfish boil. A rich and beautiful roux smothering the “Holy Trinity” and perfectly seasoning crawfish tails.
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Servings 4 people


  • 2 lbs boiled crawfish leftover from a crawfish boil
  • 1/3 cup vegetable oil
  • 1/3 cup all purpose flour
  • 1 diced onion
  • 1 diced bell pepper
  • 2 stalked celery diced
  • 3 cloves minced garlic
  • 1/4 cup chopped green onions
  • 2 TBS unsalted butter
  • 1 TBS tomato paste
  • 2 1/2 cups crawfish stock*
  • 1 tsp liquid crab boil concentrate
  • 1 tsp Worcestershire sauce
  • Cajun seasoning and onion powder to taste
  • Green onions or parsley for garnish


  1. For the crawfish stock* peel the crawfish; reserve the peelings(heads and shells) and tails separated.
  2. Place all of the peelings into a large stockpot and cover with water. Set the tails aside for later.
  3. Bring to a boil; reduce the heat to a low boil and simmer for 1 hour.
  4. Drain the stock and set aside.
  5. Discard the peelings.
  6. Heat the vegetable oil in Dutch oven or heavy bottomed pot.
  7. Once the oil is hot, stir in the flour to begin the roux.
  8. Stir constantly at a medium high heat setting until the roux is the shade of peanut butter.
  9. Add in the onions, bell peppers, and celery.
  10. Sauté until translucent; about 8 minutes
  11. Stir in the garlic and green onions; do NOT burn the damn garlic!
  12. Drop in the butter
  13. Add in the tomato paste and stir until combined.
  14. Pour in the stock while stirring.
  15. Add in the liquid crab boil concentrate and Worcestershire sauce.
  16. Bring to a boil and lower the heat.
  17. Simmer uncovered for 30 minutes.
  18. Taste and adjust seasoning
  19. Add in the crawfish tails
  20. Stir and simmer on LOW for another 10 minutes.
  21. Serve over warm, white rice.
  22. Garnish with fresh parsley or green onions.
  23. Enjoy!

Recipe Notes

*Save the extra crawfish stock for later use. It freezes beautifully.




  • Charon

    February 27, 2023 at 6:54 am

    5 stars
    I’ve been wanting a good étoufée recipe ever since I discovered étouffée years ago at a restaurant. I was thrilled when you posted one as I had tried a recipe years ago but it was a let down. I said I know this is going to be good because in all of Coop’s recipes that I’ve tried over the years she has never let me down. It was a hit with the fam!

    • B. Coop

      March 20, 2023 at 10:25 am

      Hi Charon! I’m so happy you enjoyed this recipe! Thank you so much for trying it!