Cajun Crawfish Étouffée
Cajun crawfish étouffée is a Louisiana classic built on a rich, spiced roux and tender crawfish tails. This version can be made Whole30 compatible with a few simple swaps. Serve it over cauliflower rice or regular rice for a bowl of pure Cajun comfort.
This post may contain affiliate links. Please see our disclosure policy.
I lived in Lafayette, Louisiana for a few years, and crawfish étouffée quickly became one of my favorite dishes to make. You can find it at gas station steam tables, on restaurant menus where everyone knows the owner, or at a friend’s kitchen table on a random weeknight. It’s one of those dishes that seems intimidating if you’ve never made it, but it comes together in a single skillet once you learn to make the roux.
This version is Whole30 compatible, using ghee and cassava flour in place of the traditional butter and all-purpose flour. It’s a festive dinner for Mardi Gras season, and you can make it year-round with frozen crawfish tails, which I pick up at Walmart. They’re the same ones I use in my seafood gumbo. No peeling, no cleaning, just good crawfish meat that’s ready to go.
Ingredients You’ll Need
The full ingredient list with measurements is in the recipe card below. Here’s a quick look at what you’ll need.
Ghee, cassava flour, onion, green bell pepper, celery, diced tomatoes, vegetable broth, Cajun seasoning, and crawfish tails make up the base of this etouffee. It’s finished with green onions, fresh parsley, and a few dashes of Louisiana hot sauce.
For the Cajun seasoning, you can use a store-bought blend or make your own. I have a Cajun spice blend recipe that comes together quickly with spices you likely already have on hand.
You can swap the ghee and cassava flour with butter and all-purpose flour if you’re not following Whole30 or keeping it gluten-free.
How to Make Cajun Crawfish Étouffée
Find the full instructions in the recipe card below. Here’s a brief overview.
Start by making the roux. Melt the ghee in a large skillet over medium-high heat, whisk in the cassava flour, and reduce the heat. You’re looking for a color just lighter than peanut butter, which takes a few minutes of stirring. Don’t rush this part.
Once the roux is ready, add the holy trinity (onion, bell pepper, and celery), and cook until softened. From there, the tomatoes, broth, and Cajun seasoning go in, and the sauce comes together quickly once it hits a simmer.
Add the crawfish tails near the end. They only need about 15 minutes, just long enough to soak up the sauce without getting tough.
Serving and Storage
Cajun crawfish étouffée is best served hot, straight from the skillet. Spoon it over cauliflower rice to keep it Whole30 compatible, or over white rice for a more traditional approach. Either way, don’t skip the green onions, fresh parsley, and a few dashes of Louisiana hot sauce at the end. They add more than just a garnish.
Leftovers keep well in the fridge for up to 3 days in an airtight container. Reheat on the stovetop over medium-low, adding a splash of broth or water if the sauce has thickened up.
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 Spice Blend
- 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
- To keep this recipe Whole30 compatible, serve over cauliflower rice. For a more traditional approach, white rice works perfectly.
- Drain excess water from the crawfish tails before adding them to the pan. Frozen tails can release a lot of liquid and thin out the sauce.
- Leftovers keep in the fridge for up to 3 days. Reheat on the stovetop over medium-low with a splash of broth or water to loosen the sauce.
Like this? Leave a comment below!
