Description
Spicy, creamy, and deeply satisfying, Cajun Crawfish Étouffée is a Southern classic that brings bold Louisiana flavor straight to your table. This easy dinner recipe is perfect for anyone craving a rich seafood dish with a buttery roux base and that unmistakable Cajun spice. Whether you’re looking for quick weeknight dinner ideas, impressive food ideas for guests, or just a hearty, comforting one-pot meal, this crawfish étouffée delivers. Great served over rice and even better the next day, it’s a dish full of flavor, soul, and Southern charm.
Ingredients
1 pound crawfish tails (peeled and cleaned, thawed if frozen)
0.25 cup unsalted butter
0.25 cup all-purpose flour
1 small yellow onion, finely chopped
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1.5 cups seafood or chicken stock (warm)
1 teaspoon Cajun seasoning
0.5 teaspoon smoked paprika
0.25 teaspoon dried thyme
0.5 teaspoon black pepper
salt, to taste
0.5 cup diced tomatoes (optional)
0.5 cup frozen peas (optional)
2 tablespoons chopped parsley
2 teaspoons lemon juice
cooked white rice, for serving
hot sauce (optional)
1 bay leaf (optional)
green onions, sliced (optional garnish)
Instructions
1. In a large heavy-bottomed skillet or Dutch oven, melt the butter over medium heat.
2. Gradually whisk in the flour and stir constantly for 8–10 minutes until the roux turns a golden brown.
3. Add the onion, bell pepper, and celery. Cook for 5–6 minutes until softened.
4. Add garlic and cook for another 30 seconds.
5. Stir in Cajun seasoning, smoked paprika, thyme, black pepper, and salt.
6. Slowly whisk in warm stock to prevent lumps.
7. Add tomatoes and bay leaf, then simmer on low for 10–15 minutes until thickened.
8. Add crawfish tails and peas. Simmer for 5–7 minutes.
9. Stir in lemon juice and parsley.
10. Serve over warm white rice. Garnish with green onions and hot sauce if desired.
Notes
Let the roux develop slowly—don’t rush it or turn the heat too high.
Always use warm stock to prevent the sauce from separating.
Add lemon juice at the end to brighten the flavor and balance the richness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun / Southern
Nutrition
- Serving Size: 1 cup with rice
- Calories: 340
- Sugar: 3g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 170mg
Keywords: easy dinner, crawfish étouffée, Cajun recipe, Louisiana food, one-pot meal