Need more seafood recipes? Try my blackened salmon, air fryer crab cakes, pan-seared orange roughy, and shrimp burgers next. When I need a recipe to steal the show but still be filled with comforting flavors anyone would love, I make my etouffee! Its heartwarming Cajun flavor sets it apart from any other dish. Coupled with tender veggies and generous portions of butter, it’s a hearty stew no one can resist.
Why I love this recipe
Made in one pot. So clean-up is a breeze. Layers of flavor. Buttery crawfish simmered in a Cajun-spiced gravy with tender vegetables. How could anyone not love that? Makes perfect leftovers. Like any good stew, this etouffee tastes even BETTER the following day, and it freezes like a dream. Deceptively easy. There’s minimal hands-on time, and the skillet does most of the work.
Ingredients needed
Crawfish. Use fresh or frozen crawfish. If you don’t have access to crawfish, use shrimp instead. Butter. A must for any etouffee! All-purpose flour. To thicken the gravy. Vegetables. I used celery, green bell peppers, and onions, known as the ‘holy trinity’ in Creole cooking. Chicken broth. Use all-natural chicken stock, not bouillon cubes. Seafood stock and vegetable stock also work. Water. To thin out the gravy. Tomato paste. For intensity. Cajun seasoning. Another essential component. It’s a blend of black pepper, onion powder, garlic powder, cayenne pepper, and paprika. Cayenne pepper. For a spicy kick. Hot sauce also works. If you’re nervous about too much heat, you can skip this.
How to make crawfish etouffee
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Etouffee is a French word meaning “smothered,” specifically referring to a spicy Cajun stew made of seafood and vegetables. It’s a popular dish in Cajun and Creole cuisines and is often made with vegetables and crawfish simmered in a mild yet rich broth.
Arman’s recipe tips
Clean your crawfish well. They’re nicknamed the mudbug for a reason! Don’t use crawfish tails if they don’t curl. Straight tails mean the crawfish is dead before boiling, which can lead to food poisoning. Hold off on salting the stew. Crawfish and chicken broth are naturally salty, so wait until the last minute before giving it a taste and adding extra salt.
Storage instructions
To store: Place leftovers in an airtight container and store them in the refrigerator for up to 5 days.
Add additional seafood like lobster tail meat, crab, or white fish. Make a more Creole-inspired dish and add chopped tomatoes. Garnish with chopped parsley or green onions.
To freeze: Place the cooked and cooled leftovers in a shallow container and store them in the freezer for up to 6 months. Reheating: Either reheat in the microwave for 30-40 seconds or in a non-stick skillet.
More comfort food seafood recipes
Seafood soup Shrimp curry Salmon Wellington Seafood lasagna
Originally published November 2022, updated and republished June 2024
