Crawfish Etouffee Recipe

Prep Ingredients

If using frozen crawfish, thaw in refrigerator and drain well. Measure out butter, flour and aromatics. Cook rice according to package instructions so it is ready when the etouffee finishes.

Start Roux

In a heavy-bottomed skillet or Dutch oven over medium heat, combine 6 tbs unsalted butter and 1 tbs vegetable oil. Melt butter and let the mixture get hot but not smoking. Add 6 tbs all-purpose flour and stir constantly with a wooden spoon or heatproof spatula.

Cook the roux, stirring continually, until it reaches a peanut-butter to light-brown color, about 6–10 minutes. Watch closely to avoid burning; reduce heat slightly if it darkens too quickly. The roux provides the characteristic thick, nutty base for the etouffee.

Immediately add the diced yellow onion, green bell pepper and celery to the roux. Stir to coat vegetables and continue cooking over medium-low heat until they soften, about 6–8 minutes. Add the minced garlic and 1 tbs tomato paste; cook 1–2 minutes more until fragrant and tomato paste darkens slightly.

Slowly whisk or stir in 2 cups chicken or seafood stock in small additions so the roux incorporates smoothly, avoiding lumps. If using, add 1 tbs dry white wine now. Bring mixture to a gentle simmer.

Add 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp Creole seasoning, 1 tsp salt and 1 tsp freshly ground black pepper. Taste after 3–4 minutes of simmering and adjust seasoning as desired. Keep the sauce at a low simmer for 8–10 minutes so it thickens slightly and flavors meld.

Stir the 1 lb crawfish tails into the simmering sauce and cook just until heated through and opaque, about 3–5 minutes. Avoid overcooking to keep the crawfish tender.

Swirl in 1 tbs unsalted butter to enrich the sauce. Stir in chopped parsley and sliced green onions, reserving a little green onion for garnish. If using, sprinkle up to 1 tsp file powder now (careful: it thickens quickly).

Spoon cooked rice into shallow bowls. Ladle hot crawfish etouffee over the rice. Garnish with reserved green onions, additional parsley and lemon wedges on the side. Serve immediately.