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5 from 1 vote

Crawfish Étouffée

Crawfish Étouffée is another one of those New Orleans classics that is so easy to make and is so over-the-top delicious. The creamy sauce, tender crawfish, and perfect amount of Creole seasoning make this a knockout dinner.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Keyword: crawfish dinner, crawfish etouffee, crawfish recipe, crawfish sauce
Servings: 4
Calories: 1121kcal


  • 1 tablespoon butter
  • 2 - 3 ounces smoked bacon, diced I use 3 - 4 strips depending on how thick it is.
  • ½ cup white or yellow onion finely diced
  • ½ cup green bell pepper finely diced
  • ¼ cup celery finely diced
  • ½ tablespoon garlic minced
  • 1 tablespoon Tony Chachere's Creole Seasoning
  • cup all-purpose flour
  • 2 cups chicken broth
  • ½ cup tomatoes chopped, I quartered fresh cherry tomatoes from our garden.
  • ½ teaspoon kosher salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • ½ teaspoon Worcestershire sauce
  • ¼ cup heavy cream
  • 1 pound peeled Crawfish tails

For Serving


  • Begin by heating a large pot or dutch oven over medium heat. If you have not already done so, dice up your vegetables and bacon.
    an empty blue pot surrounded by ingredients for crawfish etouffee
  • Add diced bacon and butter and let the butter melt as the bacon crisps up.
    bacon cooking in a pot with butter melting
  • When the bacon is crispy, do your best to scrape the bits of bacon off of the bottom of the pot.
    a blue pot with cooked bacon pieces in it
  • Now add the onions, celery, and green pepper to the melted butter and bacon. Cook for 2 - 3 minutes.
    uncooked vegetables in a blue pot
  • Next, add minced garlic.
    a small bowl of garlic over a pot of vegetables cooking
  • Continue cooking until the onions are translucent and soft. The garlic should also become fragrant.
    softened vegetables cooking in a blue pot
  • Now, add the Creole seasoning and let that cook for about a minute. It will smell so good!
    seasoned vegetables cooking in a blue pot
  • Then sprinkle the flour over the vegetable/Creole seasoning mixture and stir it until it thickens almost into a paste.
    vegetables with flour on them cooking in a blue pot
  • Continue stirring while this cooks so the flour doesn't burn to the bottom of the pot - it should take about one minute.
    vegetables in a roux cooking in a blue pot
  • Now gradually add the stock to this mixture. I start with about a third of the stock, then let it start to simmer a little before adding the remainder of it.
    vegetables cooking in a blue pot
  • Bring this to a gentle boil/simmer.
    vegetables in broth in a blue pot
  • Next, add tomatoes, parsley, thyme, kosher salt, and Worcestershire sauce.
    vegetables, tomatoes, and seasoning unmixed in a blue pot
  • Return to a simmer, then stir in cream.
    vegetables, tomatoes, and seasoning in a blue pot
  • Simmer uncovered over low heat for 10 minutes, stirring occasionally.
    crawfish etouffee cooking in a blue pot
  • Finally, add the crawfish tails. Mix to combine then return the étouffée to a simmer and remove from heat. The crawfish tails are already cooked so they will get rubbery if cooked too long.
    crawfish etouffee cooking in a blue pot
  • Serve immediately with green onion rice (or plain white rice) and a sprinkle of green onions on top.
    a zoomed in picture of crawfish etouffee cooking in a blue pot


Crawfish Étouffée leftovers can be stored in an airtight container in the refrigerator for 2 - 3 days. It can be reheated over low heat, but again, do not overcook it as the crawfish will get tough.
If you are not going to eat all of the étouffée within 2 - 3 days, you can freeze it for several months. Let it defrost in the refrigerator then reheat on the stove over low heat.
  • Do not overcook your crawfish - crawfish tails are already cooked so they will get very chewy if they get cooked for too long.
  • Use any kind of tomatoes that you can find - this is such a great recipe because of the flexibility.
  • If you don't have crawfish, you can use shrimp instead. If using shrimp, they can be seared for a few minutes on each side then simmered in the étouffée sauce until no longer pink.


Serving: 0.5cup | Calories: 1121kcal | Carbohydrates: 39g | Protein: 36g | Fat: 93g | Saturated Fat: 40g | Cholesterol: 280mg | Sodium: 4226mg | Potassium: 1470mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3887IU | Vitamin C: 115mg | Calcium: 160mg | Iron: 5mg