Creamy Crawfish Etouffee Recipe

Introduction

This Creamy Crawfish Etouffee is a rich and comforting dish packed with bold Cajun flavors. Made with tender crawfish tails simmered in a flavorful roux-based sauce, it’s perfect served over fluffy rice for a satisfying meal.

Ingredients

• 1 stick unsalted butter
• 1 cup celery, diced
• 1 onion, diced
• 1 bell pepper, diced
• 1 teaspoon Slap Ya Mama Cajun seasoning
• 2 teaspoons Old Bay seafood seasoning
• 1 tablespoon garlic, minced
• ½ cup all-purpose flour
• 4 cups crawfish stock (or chicken broth or water)
• 1 cup heavy cream
• 1 tablespoon fresh lemon juice
• 2 pounds crawfish tail meat
• 1 tablespoon fresh parsley, for garnish
• 6 cups parboiled rice
• Garlic bread, for serving

Instructions

1. Step 1: In a heavy-bottomed saucepan or iron skillet, melt the butter over medium-high heat. Whisk in the flour to create a roux and continue whisking until it begins to turn a light golden brown.
2. Step 2: Add the diced celery, bell pepper, and onion to the roux. Sauté until the vegetables are tender, about 5-7 minutes.
3. Step 3: Stir in the Cajun seasoning, Old Bay seafood seasoning, and minced garlic. Cook for about 30 seconds until fragrant.
4. Step 4: Gradually add the crawfish stock (or broth/water), stirring often to combine and thicken into a smooth gravy.
5. Step 5: Add the crawfish tail meat, then stir in the heavy cream and fresh lemon juice.
6. Step 6: Reduce heat to low and let the etouffee simmer gently for about 20 minutes to develop flavor.
7. Step 7: Serve the creamy crawfish etouffee over hot cooked rice. Garnish with fresh parsley and enjoy with garlic bread on the side.

Tips & Variations

• Use homemade crawfish stock if available for a more authentic taste, or substitute with chicken broth for convenience.
• Adjust seasoning to your heat preference by adding cayenne pepper or hot sauce.
• For extra richness, swirl in a little butter or cream just before serving.
• Swap crawfish with shrimp or crab meat for a delicious variation.

Storage

Store leftover etouffee in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream to restore the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen crawfish for this recipe?

Yes, frozen crawfish tail meat works well. Thaw it completely before adding to ensure even cooking and texture.

Is it necessary to make a roux for etouffee?

Absolutely. The roux is the foundation of the dish, providing thickness and a deep, nutty flavor essential to traditional etouffee.

Creamy Crawfish Etouffee Recipe

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4.5 from 84 reviews

This Creamy Crawfish Etouffee is a rich and flavorful Louisiana-style dish featuring tender crawfish tails simmered in a buttery, golden roux-based sauce with the classic Cajun trinity of celery, bell pepper, and onion, perfectly seasoned with Slap Ya Mama and Old Bay spices, finished with cream and lemon juice, and served over fluffy parboiled rice. It offers a comforting, creamy seafood experience that’s both traditional and indulgent.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Cajun/Creole

Ingredients

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Etouffee Base

• 1 stick unsalted butter
• 1/2 cup all-purpose flour
• 1 cup celery, diced
• 1 onion, diced
• 1 bell pepper, diced
• 1 teaspoon Slap Ya Mama Cajun seasoning
• 2 teaspoons Old Bay seafood seasoning
• 1 tablespoon garlic, minced
• 4 cups crawfish stock (or chicken broth or water)

Seafood and Finishing

• 2 pounds crawfish tail meat
• 1 cup heavy cream
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley, for garnish

Serving

• 6 cups parboiled rice
• Garlic bread, for serving

Instructions

1. Make the Roux: In a heavy-bottomed saucepan or iron skillet, melt the unsalted butter over medium-high heat. Whisk in the flour continuously to form a roux, cooking until it changes to a light golden brown color. This forms the flavorful base of the etouffee.
2. Sauté the Trinity: Add the diced celery, bell pepper, and onion to the roux. Sauté until the vegetables become tender and aromatic, which will take several minutes, stirring occasionally to prevent burning.
3. Add Spices and Garlic: Mix in the Slap Ya Mama Cajun seasoning, Old Bay seafood seasoning, and minced garlic. Continue to sauté for about 30 seconds to release the aromas of the spices and garlic into the dish.
4. Incorporate the Broth: Gradually add the crawfish stock (or chicken broth or water) a little at a time, stirring constantly to combine with the roux and vegetables, forming a thickened gravy. Ensure the mixture is smooth without lumps.
5. Add Crawfish and Cream: Stir in the crawfish tail meat followed by the heavy cream and fresh lemon juice. Mix well to combine all the ingredients thoroughly.
6. Simmer: Reduce the heat to low and let the etouffee simmer gently for about 20 minutes. This allows the flavors to meld and the sauce to thicken further.
7. Serve: Spoon the creamy crawfish etouffee over hot cooked parboiled rice. Garnish with fresh parsley and serve alongside garlic bread for a complete, hearty meal.

Notes

• You can substitute crawfish stock with chicken broth or even water if unavailable, but crawfish stock adds the best flavor.
• Be patient when making the roux; stirring continuously prevents burning and creates depth of flavor through the golden brown color.
• Adjust the seasoning to your taste, adding more Cajun seasoning or hot sauce if you prefer a spicier etouffee.
• Parboiling the rice prior to serving ensures it remains fluffy and doesn’t get soggy when topped with the moist etouffee sauce.
• Leftovers keep well refrigerated for 2-3 days and reheat gently on the stovetop or microwave.

Keywords: crawfish etouffee, creamy crawfish recipe, Cajun seafood stew, Louisiana cuisine, creole cooking, crawfish tail meat, Cajun seasoning