Ms. Linda's Crawfish Etouffee (Etoufee)

4 servings Prep: 10 m Cook: 20 m Total: 30 m Beginner
5.0/5 (2)
Ms. Linda’s crawfish etouffee is a quick weeknight version of the Louisiana classic with crawfish tails, the holy trinity, Rotel tomatoes, and butter creating a rich, flavorful gravy. This simplified recipe captures authentic Cajun flavor in about 30 minutes, making it perfect for busy families craving comfort food.

Ingredients

4 servings
  • 1 lb peeled crawfish tails
  • 1 (10 oz) can Rotel tomatoes
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 stalk of celery, chopped
  • 1 stick butter
  • 2 cups water

Step-by-Step Instructions

  1. In a large pan, cook the chopped onion, bell pepper, and celery in butter over medium heat until soft, about 5-7 minutes. Add the can of Rotel and simmer until all the water from the can has evaporated, about 8-10 minutes.
  2. Add crawfish tails and 2 cups water. Cook over medium heat for about 15 to 20 minutes, stirring occasionally, until a thick gravy forms and coats the back of a spoon. Serve over cooked rice.

Common Problems and Solutions

Q: Why is my gravy too thin?

A: Make sure you've fully evaporated the liquid from the Rotel before adding the crawfish and water. Then let it simmer the full 15-20 minutes uncovered, stirring occasionally. The gravy will thicken as the liquid reduces.

Q: Can I use frozen crawfish tails?

A: Yes, frozen crawfish tails work great. Thaw them first and drain well before adding to the pan. Be aware that frozen tails may release additional liquid, so you might need to cook a few extra minutes to reach the right gravy consistency.

Tips and Techniques

Don’t rush the vegetable cooking step - you want them truly soft and sweet before adding the Rotel. This builds the flavor foundation. If the gravy gets too thick, you can always add a splash more water; if it’s too thin, just simmer a bit longer uncovered.

Ingredient Substitutions

  • crawfish tails: small shrimp, peeled and deveined
  • Rotel tomatoes: 1 can diced tomatoes plus 1 small can diced green chiles
  • butter: half butter, half vegetable oil

Equipment Needed

  • large deep skillet or sauté pan
  • wooden spoon for stirring

Historical Context

Etouffee means ‘smothered’ in French, and it’s a classic Louisiana dish where seafood is cooked in a rich gravy. While Breaux Bridge claims to be the crawfish capital and home of etouffee, variations of this dish are made in home kitchens throughout Acadiana, each with their own family shortcuts and techniques.