Crawfish Etouffée IV (Etoufée)

8 servings Prep: 20 m Cook: 1 h Total: 1 h 20 m Intermediate
5.0/5 (6)
Crawfish Etouffée IV (Etoufée)
It only takes 20 minutes to prep and it’s the BEST Dish I have cooked in a very long time! This classic crawfish étouffée with butter, the holy trinity, and plump crawfish tails smothered in a rich sauce is perfect over steaming rice.

Ingredients

8 servings
  • 4 cups finely chopped onions
  • 2 cups finely chopped bell pepper
  • 1/2 cup finely chopped celery
  • 2 cloves garlic, minced
  • 2 sticks butter
  • 2 lbs crawfish tails with fat
  • 4 tbsp flour
  • 1 cup water
  • 2 tsp salt
  • 2 tsp cajun or creole seasonings
  • 1/2 cup finely chopped green onion tops (scallions)

Step-by-Step Instructions

  1. In a heavy pot, preferably cast iron, melt butter over low heat and then add the onions, bell pepper, celery and garlic. Cook on low heat for 30-40 minutes until vegetables are soft and translucent. Cooking for awhile on low heat is a must, otherwise your dish may taste too oniony.
  2. Add flour and stir for one minute. Add crawfish tails and water and continue to cook for 15 minutes.
  3. Add seasoning and onion tops and cook for 5 more minutes. More seasoning may be added depending how spicy you like it. Serve over fresh steaming rice with Corn Maque Choux and Fresh Tomato Salad.

Common Problems and Solutions

Q: Why does my étouffée taste too oniony?

A: You need to cook the vegetables on low heat for the full 30-40 minutes until they're soft and translucent. This slow cooking mellows the onion flavor and brings out the natural sweetness of the trinity.

Q: Can I use frozen crawfish tails?

A: Yes, frozen crawfish tails work great. Thaw them first and try to get Louisiana crawfish tails with fat if possible - the yellow fat adds incredible flavor to the sauce.

Q: My étouffée is too thin. How do I thicken it?

A: Make sure you're stirring the flour well for a full minute before adding the crawfish. You can also let it simmer uncovered a bit longer to reduce the liquid, or add a tablespoon more flour mixed with a little water.

Tips and Techniques

Use a heavy-bottomed pot or cast iron to prevent scorching during the long, slow cook of the vegetables. Don’t skip the crawfish fat - it’s what makes this dish truly special and gives the sauce its rich, golden color.

Ingredient Substitutions

  • crawfish tails: shrimp
  • butter: half butter, half oil
  • cajun or creole seasonings: combination of paprika, cayenne, black pepper, and garlic powder

Equipment Needed

  • heavy-bottomed pot or cast iron Dutch oven
  • wooden spoon for stirring

Historical Context

Étouffée means “smothered” in French, and this dish is a cornerstone of Cajun cuisine. While some versions use a dark roux, this butter-based method is just as traditional and lets the sweet crawfish flavor shine through.