Crawfish Sauce Dish

Featured in Sauces That Make Everything Better.

Dive into Louisiana flavors with buttery roux and a veggie blend of onions, celery, and bell peppers. Crawfish tails cook gently in seasoned broth made with seafood stock or lobster base. This meal comes together in under an hour, perfect for gatherings or family meals. Serve on rice or grits for the ultimate experience.
Una donna con un cappello a coda di cavallo e un vestito nero.
Updated on Mon, 24 Mar 2025 23:18:38 GMT
A fresh bowl of rice topped with crawfish and a spoon resting nearby. Pin it
A fresh bowl of rice topped with crawfish and a spoon resting nearby. | kylierecipes.com

This classic Louisiana creation turns ordinary crawfish into a buttery, tasty wonder. Every mouthful showcases perfectly seasoned tail meat swimming in a rich, golden mixture from a slowly built roux foundation - giving you real Cajun comfort with each spoonful.

Making awesome étouffée starts with getting a good dark roux. This crucial first step builds those rich, layered flavors that make this meal unforgettable. Your sauce should nicely wrap around every bit of rice while letting the crawfish remain the star.

Essential Elements

  • Crawfish: Newly caught Louisiana tails, cleaned and prepped
  • Butter: Premium unsalted butter for your roux starting point
  • Vegetables: Crisp celery, onion, and bell pepper, chopped small
  • Stock: Flavorful seafood liquid as your sauce base
  • Seasonings: Garlic, cayenne, paprika, thyme
  • Flour: Regular flour for making roux

Preparation Approach

Ready Your Veggies:
Chop the holy trinity (onion, celery, pepper) into same-size bits. Sauté them gently in butter until soft but not colored.
Create the Roux:
Mix butter and flour, stirring always until dark amber colored. This builds crucial taste and thickening ability.
Form the Sauce:
Slowly pour in warm stock while whisking until smooth. Let it bubble to grow flavor and reach the right thickness.
Mix in Crawfish:
Add crawfish tails carefully, warming them just enough without ruining their tender feel.
A bowl of soup with a wooden spoon in it. Pin it
A bowl of soup with a wooden spoon in it. | kylierecipes.com

The magic of étouffée happens when you balance thick sauce with delicate crawfish - everything should work together without one taste taking over.

Time Guidance

Keep an eye on how thick your sauce gets as it cooks down. It should stick to a spoon but still pour easily. Your crawfish only needs 3-5 minutes to warm up properly.

Serving Style

Put it over steaming long-grain rice. Sprinkle with fresh parsley and green onions for color and brightness.

Alternatives

Change spice levels to match what you like. You can add traditional stuff like filé powder or extra cayenne for heat if you want.

Keeping Leftovers

Pop cooled extras in the fridge for up to 3 days. Warm slowly on the stove, adding a splash of stock if it's too thick.

A bowl of shrimp and pea soup with a spoon in it. Pin it
A bowl of shrimp and pea soup with a spoon in it. | kylierecipes.com

This beloved Cajun meal honors Louisiana's food traditions while staying doable in your own kitchen. Pay attention to your cooking method and use good ingredients for amazing results.

Frequently Asked Questions

→ Which crawfish is best to use?
Stick with Louisiana-sourced crawfish tails for the freshest taste. Imported varieties don’t match the flavor.
→ Can I swap the stock type?
Of course! Chicken or vegetable stock works as a substitute if seafood stock isn’t available.
→ What’s a good way to check my roux?
Look for a light brown, peanut butter-like color, and don’t stop stirring to avoid burning it.
→ Can I make this ahead?
Yep! Store it in the freezer for up to 3 months or simply reheat when ready.
→ What’s different about Creole versus Cajun styles?
Creole versions include tomatoes, either diced or in paste form. Cajun recipes skip them entirely.

Crawfish Sauce Dish

Comforting southern flavors made easy. Crawfish tails simmered in a thick golden roux sauce, paired with fluffy rice or creamy grits.

Prep Time
15 Minutes
Cook Time
40 Minutes
Total Time
55 Minutes
By: Kylie

Category: Sauces & Marinades

Difficulty: Intermediate

Cuisine: Cajun

Yield: 7 Servings (7 cups)

Dietary: ~

Ingredients

→ Trinity Veggie Mix

01 1 yellow onion, cut into tiny cubes
02 1 green bell pepper, sliced into pieces
03 2 sticks of celery, chopped small
04 Around 5 garlic cloves, minced finely

→ Roux and Broth

05 ½ cup of regular flour for thick roux
06 12 tablespoons of butter (split between cooking and making roux)
07 4 full cups of seafood stock or broth
08 2 teaspoons of Better Than Bouillon’ lobster paste

→ Spices

09 1 teaspoon of Cajun spice blend
10 ¼ teaspoon of cayenne powder for a little kick
11 A sprinkle of dried thyme (around ¼ teaspoon)
12 ½ teaspoon of freshly ground black pepper
13 Coarse kosher salt, ¼ teaspoon

→ Base and Toppings

14 Cooked grits or rice (4 cups)—choose your favorite!
15 1 pound of Louisiana-style crawfish tails
16 Chopped green onions for garnish
17 Add hot sauce to taste when serving

Instructions

Step 01

Heat up 3-4 tablespoons of butter in a sturdy cast-iron skillet over a medium flame. Add garlic, bell pepper, onion, and celery into the mix, cooking for about 5 minutes until tender and clear. Remove them from the pan afterward.

Step 02

Set the heat to medium-low. Scoop 8 tablespoons of butter into the pan, stir flour in, and whisk nonstop. Whisk for up to 10-15 minutes until it looks like light peanut butter. Lower the heat further if it seems like it’s burning.

Step 03

Keep the heat low and pour the seafood broth in slowly while whisking to keep it smooth. Mix in the cooked veggies, seasoning mix, and lobster paste. Let it gently simmer for 10 minutes until the sauce is thick like gravy.

Step 04

Stir in the crawfish tails delicately and let them just heat up. Adjust spices or seasoning however you like.

Step 05

Spoon over warm rice or grits and sprinkle on those green onions. Add hot sauce as a side option when serving.

Notes

  1. Go for Louisiana crawfish tails if you want the best flavor.
  2. No seafood broth? Swap it out with chicken or veggie broth instead.
  3. This is a fantastic dish to make ahead and reheat when needed.
  4. Store leftovers in the freezer for up to 3 months.

Tools You'll Need

  • A heavy-duty skillet or a 12-inch cast-iron pan
  • A whisk for stirring
  • One extra bowl for keeping things ready

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains shellfish from the crawfish.
  • Uses butter, so it includes dairy.
  • Made with regular wheat flour (contains gluten).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 370
  • Total Fat: 21 g
  • Total Carbohydrate: 37 g
  • Protein: 8 g