Crawfish Étouffée Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Crawfish Étouffée

Aly: "Super great! Loved it." Read More
Read Directions
Add to Meal Planner
Crawfish Étouffée

Add to Meal Planner


Crawfish Étouffée is a Louisiana favorite in the Cajun-Creole tradition. Here, crawfish (also known as crayfish, crawdads, or mudbugs) are smothered in a spicy Cajun sauce before being served over a hot bowl of rice. If you can't find crawfish, you can substitute lobster or shrimp.


  • 4 Tbsp. butter
  • 4 Tbsp. all-purpose flour
  • 1/2 cup yellow onion (diced)
  • 1/3 cup celery (diced)
  • 1/3 cup green bell pepper (diced)
  • 1 Tbsp. jalapeno (diced)
  • 5 cloves garlic (minced, about 3 Tbsp.)
  • 2 tsp. fresh thyme (minced)
  • 1 cup fresh tomatoes (diced)
  • 3 cups chicken stock (or seafood stock)
  • 1/2 tsp. crab boil (liquid seasoning)
  • 3 tsp. worcestershire sauce
  • 1/4 tsp. cayenne pepper
  • 2 tsp. Creole seasoning
  • 1 tsp. granulated garlic
  • 1 1/2 tsp. kosher salt
  • 1 lb. crawfish (tails)
  • 1/2 lemon (small, juice from)
  • 3 dashes hot sauce
  • 1 cup green onions (chopped)
  • 1/4 cup flat leaf parsley (chopped)
  • 2 Tbsp. butter (room temperature)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    1. Start by making a roux: In a large, heavy saucepan over medium-high heat, melt the butter and whisk in flour to combine. Cook until the roux is a shade darker than peanut butter and you smell a faint nutty aroma.
    2. Add onions and cook for 2 minutes, then add celery, bell pepper, jalapeño, garlic, and thyme. Cook until vegetables are soft, about 3 minutes.
    3. Add tomatoes, stock, crab boil, Worcestershire sauce, cayenne pepper, Creole seasoning, granulated garlic, and kosher salt. Bring to a boil and then reduce the heat to a simmer, and cook uncovered for 20-25 minutes, stirring occasionally.
    4. Add crawfish tails, juice of half a lemon, hot sauce, green onions, and parsley and cook for 15 minutes over medium heat, stirring often. Remove from heat and add remaining butter until combined.
    Discover more recipes from Yummly

    NutritionView More

    Unlock full nutritional details with subscription

    Calories300Calories from Fat140
    Total Fat16g25%
    Saturated Fat9g45%
    Trans Fat
    Calories from Fat140
    Total Carbohydrate19g6%
    Dietary Fiber3g12%
    Vitamin A25%
    Vitamin C50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Aly 5 months ago
    Super great! Loved it.
    Reviewer Profile Image
    Linda DuBose a year ago
    Amazing! Everyone loved it! The taste was authentic. The best Étouffée I have ever had, and it came from my kitchen. Restaurant quality.
    Reviewer Profile Image
    Ashley Robertson 2 years ago
    It was great! Will make it again!!
    Reviewer Profile Image
    Julian Jones 2 years ago
    Used shrimp instead of crawfish. I would add less liquid to make it a little thicker. Taste was very good though.
    Reviewer Profile Image
    joan i 2 years ago
    Very tasty and not too difficult to make.
    Reviewer Profile Image
    Gina S. 2 years ago
    This recipe is absolutely delicious! The kitchen smelled like a Louisiana kitchen! Thank you so much for sharing this recipe. I will say that I made my roux with manteca (lard) and not butter. Once you get that depth of flavor, it is too hard to go back to butter and oils for a roux. The seasonings were absolutely on-point! Thanks again!
    Reviewer Profile Image
    Moushe 2 years ago
    Super good it was my first time making a roux. I couldn’t find crawfish so I used lobster and shrimp. I also used a little Cajun seasoning and smoked paprika. A little more hot sauce. Super bomb!
    Reviewer Profile Image
    Dustin D. 2 years ago
    I've yet to make this, but please do not "use oil instead of butter to make a roux" unless you're a Yankee with no discernable taste for Cajun quisine. There is much more to be said for authenticity than pleasing the pallette when you cook such a dish. This is an expedition, an experience, something to be shared and devoured over your favorite beverage. Don't bargain with your taste buds. Perform for them in the kitchen and teach them appreciation. If, in the end, they form robust opinions from your experience, at least you had an experience worth forming opinions.
    Reviewer Profile Image
    Jade Taylor 2 years ago
    Few adjustments were made just for my liking, great and authentic recipe, yummly never ceases to have amazing recipes that turn out incredible , that everyone will love
    Reviewer Profile Image
    Keisha Youngblood 3 years ago
    Loved this! I added more seasoning than listed but other than that I followed the recipe as is. It was quick and easy and delicious!
    Reviewer Profile Image
    StarLineCook 3 years ago
    This is so good! The only change I would make is to cut the salt in half and then add more if needed.
    Reviewer Profile Image
    johnson 3 years ago
    Wonderful recipe as long as you use equal parts butter and flour for the roux. Will make again. I did omit the hot sauce and used a whole jalapeno as well.
    Reviewer Profile Image
    Antoinette Bell 3 years ago
    Amazing! Used lobster and shrimp because I couldn’t find crawfish! Made some Garlic Biscuits with it! I could have licked the plate it was so rich and good
    Reviewer Profile Image
    Red 3 years ago
    Really good! The 2 tblsp of butter is not even close for the 4 tblsp of flour to make the roux. i added butter until the roux turned out smooth and not clumpy. Other than that it was perfect. I will be making this again!
    Reviewer Profile Image
    Canisha Jones 3 years ago
    I made this recipe twice. The first time I was sick and thought maybe it's my taste buds. The second time I made it (following the exact recipe) realize I didn't like it whatsoever.
    Reviewer Profile Image
    Arieal Defatta 3 years ago
    it was one mf the best things i have ever cooked.
    Reviewer Profile Image
    Aqila Augusta 3 years ago
    Omg!! I’m from New Orleans and this did NOTTT disappoint. I was trying to impress my boyfriend who thinks I can’t cook. But this made him think that I’m really good at making New Orleans cuisines.
    Reviewer Profile Image
    Paul B. 3 years ago
    made as listed with dry thyme instead of fresh time and unsalted chicken stock. also very difficult to use just 1 tablespoon of jalepeno so diced and seeded whole pepper. results are very good just slightly salty until adjusted with small amount of honey. heat was nice for me but some may consider spicey. overall i will make it again. i served over creamy cheesey polenta (ie. Italian gritz). normally have rice or dirty rice but changed it up. very good.
    Reviewer Profile Image
    Deborah Hathaway 3 years ago
    This is delicious. I will make it again. Alittle spicey but nonetheless very good.
    Reviewer Profile Image
    Zach Lashaway 3 years ago
    excellent receipe, just like we've had at restaurants.
    Reviewer Profile Image
    Carlee 3 years ago
    I love this!! My first actual cooking adventure and it turned out great!! We added garlic salt rather than kosher, but the perfect spice and taste! This is definitely going to be made again!
    Reviewer Profile Image
    Laina 3 years ago
    Very delicious. I cut out some of the pepper since I have 2 little ones and I’m a nursing mom. Other than that my Creole blood would have loved the heat.!!
    Reviewer Profile Image
    roach 4 years ago
    little too spicy but otherwise came out Good!!
    Reviewer Profile Image
    Evgeniya Stetsenko 4 years ago
    It’s quite delicious! I had to go without green bell pepper and substitute for shredded carrots. I also took out jalapeño. But otherwise it’s great!