Cajun Crawfish Étouffée
Jan 15, 2024, Updated Sep 18, 2025
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It’s the beginning of Louisiana crawfish season, and Mardi Gras festivities are in full swing. So, now seemed like the right time to share one of my favorite Cajun classics – Louisiana-style Cajun Crawfish Étouffée.
This dish is simple to make Whole30 compatible, as I’ve done here, and you can make it year-round if you pick up frozen crawfish tails at your local Walmart. It might sound surprising, but that’s my go-to spot for Louisiana crawfish, which I frequently add to my seafood gumbo, too.
Crawfish is a great protein source, and buying frozen crawfish meat means you don’t have to mess with the cleaning and peeling process.
Make Your Own Cajun Seasoning
This recipe calls for a Cajun spice blend. While you can buy it in stores, the mixture includes mostly standard spices you already have in your spice cabinet or drawer.
To make it, you’ll need:
- 3 parts paprika
- 2 parts kosher salt
- 2 parts garlic powder
- 1 part black pepper
- 1 part dried oregano
- 1 part cayenne pepper
- ½ part dried thyme
Add all of the ingredients to a bowl, whisk together and store in a jar or air-tight container in a cool, dry place.
Bring the taste of Louisiana Home
Whether you’re celebrating Mardi Gras or just craving a comforting bowl of Cajun flavor, this Cajun Crawfish Étouffée is a true taste of Louisiana. It’s easy to recreate in your own kitchen. The rich, flavorful sauce and tender crawfish tails make it a dish that feels festive any time of year.
So, grab a bag of frozen crawfish, make a batch of homemade Cajun seasoning, and let the good times roll!
Cajun Crawfish Étouffée
Ingredients
- 4 tablespoons ghee
- 2 tablespoons cassava flour
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 1 14.5-ounce can diced tomatoes, drained
- 2 cups vegetable broth
- 2 tablespoons Cajun seasoning*
- 12 ounces crawfish tails
- Green onions, chopped
- Fresh parsley, chopped
- Louisiana hot sauce
Instructions
- In a large skillet heated over medium-high, melt ghee. Whisk in cassava flour and reduce heat to medium, cooking and stirring occasionally, to make a roux. You want it to be just lighter than peanut butter.
- Add in onion, bell pepper and celery, and cook for about 8 minutes, until vegetables are softened. Stir frequently with a wooden spoon and scrap the bottom of the pan to keep roux from burning or clumping.
- Add in drained, diced tomatoes, vegetable broth and Cajun seasoning. Bring to a boil then reduce to a simmer. Cook for about 5 minutes, until etouffee starts to thicken. Drain excess water off crawfish tails, as needed, and add the tails into the pan. Stir and continue simmering for about 15 minutes.
- Taste and adjust seasoning – you might want to add extra salt, pepper or smoked paprika. Serve over riced cauliflower for Whole30 or cooked rice, as desired. Garnish with chopped green onions and fresh parsley. Increase the heat with a few dashes of Louisiana hot sauce.
Notes
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