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Easy Crawfish Etouffee Recipe loaded with tender crawfish in a buttery, flavorful sauce. A Louisiana classic served over rice that is ready in just 35 minutes!
You don’t have to be an expert or from Louisiana to make this easy recipe for crawfish etouffee. This easy crawfish etouffee recipe comes from my husband’s grandma Monet who is a Louisiana native. We visit her a couple of times a year. We especially enjoy visiting during Mardi Gras! The crawfish is in season and the streets are lively with parades. Crawfish etouffee is a Louisiana staple and now you can make it easily at home!
What is crawfish etouffee?
Crawfish etouffee originates in south Louisiana. Etouffee comes from the French word “to smother.” It is a thick and flavorful stew made with what they call the “holy trinity.” Which is a mixture of celery, green peppers, and onions. Loaded with tender crawfish tails and cajun seasoning that is served over rice.
Use fresh crawfish when available. If not check your local grocery store or Walmart for frozen Crawfish Tails.
Ingredients in Crawfish Etouffee Recipe
- Butter- 1 stick of unsalted butter gives the sauce a rich, buttery flavor.
- Holy trinity- The combination of diced celery, green bell pepper, and onion is referred to as the holy trinity and makes up the perfect combination for etouffee.
- Condensed soup- one can of cream of shrimp soup makes up the creamy sauce. If you can’t find the cream of shrimp you can use cream of mushroom or celery.
- Crawfish- If you can find fresh crawfish that’s amazing! If not feel free to use frozen crawfish.
- Seasonings/spices- Garlic, paprika, red pepper black pepper. I also like to sprinkle on a little cajun seasoning.
How to Make Crawfish Etouffee
- Heat the skillet on medium heat and melt the butter. Add the garlic, stir, and cook until fragrant. Add the celery, bell pepper, and onion. Cook until tender (approximately 10 minutes).
- Reduce the heat to low. Stir in the cream soup, parsley paprika, red pepper, and black pepper. Add the crawfish stir and cover with a lid. Cook for 10-15 minutes.
- Top with fresh parsley, cajun seasoning, and hot sauce. Serve with rice.
Recipe Tips/Variations
- Buy fresh crawfish if available.
- Buy already prepared and clean crawfish tails to save time and make crawfish etouffee easy.
- You could use shrimp instead of crawfish.
- Cream of shrimp soup may not be available in your local grocery store (depending on where you live). Check Amazon or Walmart.
- Substitute cream of shrimp soup for mushroom or celery. Note that it will change the flavor.
What to Serve with Crawfish Etouffee?
Crawfish etouffee is generally served with rice. Some other side dishes you can serve with it are cornbread, green beans, potato salad, and bread.
Storage
Store leftover crawfish etouffee in an airtight container in the refrigerator for up to 4 days.
Freeze in a freezer-safe container for up to 3 months.
How to Reheat Crawfish Etouffee
Reheat on the stovetop or in the microwave until warmed through.
More Recipes
Easy Crawfish Etouffee Recipe
An easy recipe loaded with tender crawfish in a creamy flavorful sauce.
Print Pin Rate
Course: Main Course
Cuisine: American, cajun
Keyword: crawfish etouffee, Crawfish etouffee recipe, easy crawfish etouffee recipe
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 6
Equipment
Skillet with a lid
Ingredients
- 1 stick unsalted butter
- 2 tbsp garlic minced
- 4 stalks celery diced, thin and fine
- ½ green bell pepper diced
- ½ onion diced
- 1 can condensed cream of shrimp soup or cream of mushroom or celery soup
- 1 tsp dried parsley
- ½ tsp paprika
- ½ tsp crushed red pepper
- black pepper to taste
- 24 ounces crawfish tail meat
- top with fresh parsley, cajun seasoning, and hot sauce optional
Instructions
Heat the skillet on medium heat and melt the butter. Add the garlic, stir, and cook until fragrant. Add the celery, bell pepper, and onion. Cook until tender (approximately 10 minutes).
Reduce the heat to low. Stir in the cream of shrimp soup, parsley, paprika, red pepper, and black pepper. Add the crawfish stir and cover with a lid. Cook for 10-15 minutes.
Top with fresh parsley, cajun seasoning, and hot sauce. Serve with rice.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
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