Cajun & Creole Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Crawfish Étouffée
Plump crawfish tails smothered in a buttery, paprika-laced sauce with the holy trinity — silky, spiced, and spooned generously over steamed rice.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Melt the butter in a large skillet over medium heat. Add the onion, bell pepper, and celery, sautéing until very tender (about 10 minutes).
- 2
Stir in the minced garlic and cook for 1 minute until fragrant.
- 3
Sprinkle the flour over the vegetables and stir continuously for 3-4 minutes to make a blond roux.
- 4
Slowly whisk in the stock to create a smooth, rich sauce. Bring to a simmer.
- 5
Gently fold in the crawfish tails and season generously with Cajun seasoning, salt, and pepper.
- 6
Simmer for 10-15 minutes until crawfish are cooked through and tender. Serve smothered over warm rice.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
59/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving180
Calories
30 g
Protein
9 g
Carbs
2 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
The extended guide for this dish isn’t written yet
The full recipe above is free, forever. Our kitchen team is still writing this dish’s extended guide — when it’s published, it appears right here, free like the rest. Every guide covers:
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Chef's notes
pro tips & technique notes for nailing this dish
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Smart swaps
ingredient swaps for diets & substitutes
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Pairings
sides & drinks that go with it
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Storage & reheating
how to keep and reheat the leftovers
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Equipment
the gear you need before you start
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