Crawfish Étouffée

Crawfish Etouffee

Ingredients (6 servings)

  • 1 small bell pepper, diced 
  • 80 ml (approx 1/3 cup) of olive oil  
  • 57 g (approx 4 tablespoons) of butter  
  • 30 g (1/4 cup) of flour  
  • 1 medium onion, chopped  
  • 2 cloves garlic, minced  
  • 1 can of tomatoes (approx 400 g)
  • 60 ml (approx 1/4 cup) of beer  
  • Sprinkle of cajun spice  
  • 2.5 g (approx 1/2 teaspoon) of basil  
  • 1.25 g (approx 1/4 teaspoon) of thyme  
  • 1 bay leaf  
  • Nutmeg to taste 
  • Freshly ground black pepper  
  • 450 g (approx 1 lb) of crayfish tails

Follow the steps in our recipe to enjoy an unforgettable crawfish étouffée

Crawfish Étouffée Recipe

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Preparation Time

15 min

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Cooking Time

50 min

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250 kcal

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Allergens, Diabetic, Gluten Information

Flour & Beer

How to make Crawfish Étouffée step by step

STEP1: Prepare the roux: Heat oil in a heavy skillet until hot. Gradually stir in the flour and stir constantly until the mixture turns brown. Be very careful as you don’t want to burn the roux. 

STEP2: Sauté the onions, garlic, celery, and bell pepper in the roux for 5 minutes.

STEP3: Add the tomatoes, stock, basil, thyme, and bay leaf. Bring to a boil, stirring constantly. Reduce the heat and simmer for 15 minutes or until it thickens to a sauce. 

STEP4: Add the crayfish and simmer for an additional 5 minutes or until the crayfish are cooked. Remove the bay leaf and serve. 

STEP5: For the inexperienced, making the roux can be tricky … be sure to stir the roux constantly or it will burn. “You can’t stir the roux too much” Cook the roux until it turns brown or darker. 

STEP6: Serve over cooked rice.

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