Crawfish Étouffée


Today’s dish was not really bred from want or cravings, but more from all the extra crawfish tails leftover from the cajun fettuccine.  Not that it’s a bad thing- ever since Peaches made Chicken Étouffée for our Mardi Gras potluck a few months ago, it’s been on my list of dishes to recreate at some future point because it was oh-so-delicious. The fettuccine just gave me a reason to do so.


I’ve heard from a few people on how they wished that one meal, made in excess, would magically turn its ingredients, or itself into other meals, theoretically yielding a whole week’s worth of dinners.   While I’ve struggled to figure out a way to make that happen on the reg, this one sort of happened accidentally. While the flavors are similar to the fettuccine from which it was borne, the substance of it is vastly different, moreso than just pasta versus rice.  And, much to my surprise, the onion/celery base of the étouffée really did make a world of difference flavor-wise.

I used Emeril’s recipe for this because, growing up under the BAM! umbrella, he is, in my head, the go-to for NOLA cuisine.  If you have another authority on this, feel free to send it my way.  Until then, we do it this way.

A few things:

I added tomatoes to mine. I’m not sure if this is authentic but to me, it just really needed tomatoes. So there we go there then.

I don’t like green peppers, so I did not add them, as is tradition.  If they don’t bother you, then add them in.

Citrus, obviously.

I used the same Cajun seasoning from last time. I bottled it, and it’s now a pantry staple.

I have been somewhat…starched out, so I ate mine more like a stew. Do as the real people do and eat it with rice.


Crawfish Etouffee
Serves 4
Traditional NOLA crawfish stew
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Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
  1. 2 TB unsalted butter
  2. 2 TB flour
  3. 1 cup onion, chopped
  4. 1 cup celery, chopped
  5. 3 cloves garlic, minced
  6. 8 ounces canned diced tomatoes
  7. 1 bay leaf
  8. 1/2 tsp dried thyme
  9. 1 TB cajun seasoning
  10. 1 cup shrimp stock, or leftover clam juice
  11. 1 tsp salt
  12. 1/2 lemon juiced
  13. 1 cup cooked crawfish tails
  14. 1/4 cup fresh parsley, chopped
  15. cooked white rice, for serving
  1. Melt the butter in a large skillet over medium-high heat. Add the flour and cook until the flour is dark and cooked, about the color of peanut butter. Add the onions and celery, and saute until soft and golden, 10 to 12 minutes. Add the tomato, bay leaf, salt and seasoning. Reduce the heat to medium.
  2. Add the shrimp stock to the mixture. Stir until the mixture thickens, about 4 minutes. Add the lemon juice, crawfish tails and parsley and cook for about 2 minutes until all is heated through.
  3. Remove the bay leaves and serve over cooked white rice
  1. Want it more authentic? Add some green pepper.
Adapted from Emeril
Adapted from Emeril
The Hungary Buddha Eats the World

In other, very exciting news, I’d like to introduce you to the newest member of my household…



Crawley.  Named after the esteemed family from Downton. It’s fitting, seeing as he tried to hijack my tea yesterday.  

Still, instafriends.  


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  1. I have had fresh, head-sucking crawfish exactly 4x. Once on each trip to Mississippi as to not be rude. It was disgusting every time, but damn, the rub! The rub in a crayfish boil = the best potatoes and corn I’ve ever had. I’m so happy you created a spice mix you love.

    • Honestly never been a fan of sucking crawfish heads either, but I do love the tails. This seasoning would be great on potatoes- you should mix it up!

    • Not a fan of sucking crawfish heads myself but I do love the tails. Def give the spice mix a try- it’d be great for summer!

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