Crawfish Étouffée

One of the classic Cajun recipes that have been handed down from generation to generation is Étouffée. The literal translation of Étouffée is “smothered”. That is exactly what it does. Étouffée can be made with any shellfish, though the most popular version of the dish is made with crawfish. A sauce is made from a brown roux, seasoned, and simmered with the seafood. Cajun Étouffée is made with dark or brown roux. It takes anywhere from 30-40 minutes to get to the perfect color and nutty flavor that makes this dish shine. If you take the time and put in a little effort, this is a dish that is sure to impress anybody that you cook it for. Better yet, let us make it for you.


  • All purpose Flour – 2 cups
  • Butter – 3 cups
  • Blk Pepper ½ teaspoon
  • Cayenne Pepper ½ teaspoon
  • White Pepper ½ teaspoon
  • Granulated garlic ½ tsp
  • Granulated onion ½ tsp
  • Spanish Onion 2 cups
  • Green bell pepper 1 cup diced
  • Celery 1 cup diced
  • Parsley ¼ cup diced
  • Kosher Salt to taste
  • ½ teaspoon chopped garlic
  • Iuice of ½ lemon
  • 1 ½ qts shrimp stock
  • 1 pound Crawfish Tail meat (add at the end)


  • In a pot on medium high heat melt the butter until the edges start to turn tan. Then add the flour and stir constantly.
  • Cook the roux until it is a medium brown color and smells a bit nutty.
  • Add the diced vegetables and spices and cook for approximately 5 minutes.
  • Add the Shrimp stock and stir constantly until sauce begins to boil.
  • Once the Étouffée begins to boil reduce heat and simmer for 20 minutes.
  • In a separate pan heat the crawfish tail meat and add to the sauce and stir.
  • Serve Étouffée over Rice and Enjoy!

There you have it folks. A bit of history mixed with some food. Honestly though, you can learn a lot about the history of this country through the food of this country. Enjoy!