Easy Crawfish Etouffee

Dive into the rich, soulful flavors of Louisiana with this Easy Crawfish Étouffée, a comforting classic that’s perfect for weeknight dinners or special occasions. This recipe strikes the ideal balance between authentic Creole flavor and effortless preparation, featuring tender crawfish tails simmered in a luscious, spiced roux-based sauce made with Cajun seasoning, smoked paprika, and a hint of optional cayenne for extra heat. Fresh trinity vegetables—onions, bell peppers, and celery—add vibrant texture, while seafood stock and tomato paste create a velvety, flavorful base. Ready in just 45 minutes, this one-pot meal is served over fluffy white rice, transforming simple ingredients into a restaurant-worthy dish. Whether you're a seafood lover or a fan of Southern cooking, this easy crawfish étouffée promises to be irresistibly delicious.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 1 medium yellow onion, finely diced
• 1 medium green bell pepper, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 1 tablespoon cajun seasoning
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper (optional, for heat)
• 2 cups chicken or seafood stock
• 1 tablespoon tomato paste
• 1 pound crawfish tails (peeled and cooked)
• 3 green onions, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 4 cups cooked white rice (for serving)
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

In a large skillet or Dutch oven, melt the butter over medium heat.

Step 2

Add the flour to the melted butter, whisking constantly to create a roux. Cook for 5-7 minutes, stirring continuously, until the roux turns a light golden brown color.

Step 3

Add the diced onion, bell pepper, and celery to the roux. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 5

Add the Cajun seasoning, smoked paprika, and cayenne pepper (if using). Stir to combine, ensuring the spices coat the vegetables evenly.

Step 6

Slowly pour in the chicken or seafood stock while whisking to avoid lumps. Add the tomato paste and stir until the mixture is smooth.

Step 7

Bring the mixture to a simmer and cook for 10-12 minutes, stirring occasionally, until the sauce thickens to your desired consistency.

Step 8

Gently fold in the crawfish tails, green onions, and parsley. Simmer for an additional 3-5 minutes to heat the crawfish through.

Step 9

Taste the étouffée and adjust the seasoning with salt and black pepper as needed.

Step 10

Serve the crawfish étouffée over a bed of hot cooked white rice. Garnish with extra parsley or green onions if desired.

Nutrition Facts

Serving size	2569.6 grams (2569.6g)

Amount per serving	% Daily Value*
Calories	2345

Total Fat 58.40g	75%
Saturated Fat 30.10g	151%
Polyunsaturated Fat NaNg
Cholesterol 738mg	246%
Sodium 4181mg	182%
Total Carbohydrate 337.70g	123%
Dietary Fiber 18.10g	65%
Total Sugars 17.80g
Protein 113.30g	227%

Vitamin D 0IU	0%
Calcium 560mg	43%
Iron 23mg	130%
Potassium 3022mg	64%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.6%

Protein: 19.5%

Carbs: 58.0%