Crawfish Étouffée with Butter Roux | Cajun 911 Cuisine
This rich crawfish étouffée is built on a classic Cajun roux made with a full stick of butter, creating a velvety, silky gravy that clings beautifully to every grain of rice. Crawfish fat, the holy trinity, and fresh herbs come together for deep Louisiana flavor that’s comforting, indulgent, and unmistakably Cajun.
INGREDIENTS
Roux Base
1 stick unsalted butter (8 Tbsp)
8 Tbsp all-purpose flour
Trinity and Aromatics
1 large onion, diced
1 bell pepper, diced
3 stalks celery, chopped
3 cloves garlic, minced
2 cloves garlic, minced
2 green onions, sliced
2–3 Tbsp fresh parsley, chopped
Crawfish
1 lb crawfish tails with fat
1–2 tsp Cajun seasoning, to taste
Optional: 1/2 tsp paprika
Liquid
2–2 1/2 cups seafood or chicken stock
Optional: 2–4 Tbsp evaporated milk
Finish
Salt and black pepper
Optional: dash of hot sauce
Additional parsley and green onions
Serve With
Hot cooked rice
French bread
INSTRUCTIONS
1. Make the Roux
Melt the butter in a heavy pot over medium heat. Whisk in the flour and cook for 4–7 minutes, stirring constantly, until the roux reaches a blond to light caramel color.
2. Add the Trinity
Stir in the onion, bell pepper, and celery. Cook for 7–10 minutes until softened. Add the garlic and cook for 1 minute.
3. Add Crawfish
Add the crawfish tails with fat, Cajun seasoning, and paprika if using. Cook for about 3 minutes to bloom the flavors.
4. Add Stock
Slowly pour in the stock while stirring. Simmer for 15–20 minutes until the gravy is thick, smooth, and silky. Stir in evaporated milk if using.
5. Finish
Stir in parsley and green onions. Taste and adjust salt, pepper, Cajun seasoning, or hot sauce. Simmer 5 more minutes.
6. Serve
Serve hot over rice. Garnish with parsley and green onions and enjoy with French bread for dipping.
SERVING IDEAS
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Serve over steamed white rice
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Pair with crusty French bread
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Add to a Cajun comfort-food spread
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Serve as a centerpiece for seafood dinners
NOTES
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Lump crab gives the best texture; claw meat has a stronger flavor
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Crawfish fat is essential for authentic Cajun flavor
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Adjust thickness with additional stock or longer simmering
RECIPE PAIRINGS AND HELPFUL LINKS
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Pair with other Cajun comfort-food dishes
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Serve alongside Southern vegetables or simple salads
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