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This Creamy Cajun Shrimp and Crawfish Étouffée Recipe is rich, comforting, and packed with bold Cajun flavors. The flavorful sauce combines Cajun seasoning, fresh crawfish, and shrimp, simmered to perfection with a velvety creamy sauce.
Rich, creamy, and packed with bold Cajun flavor, this Creamy Crawfish and Shrimp Étouffée is the ultimate comfort food that brings a taste of Louisiana straight to your kitchen.
Tender crawfish tails and plump shrimp are simmered in a flavorful sauce made with Cajun seasoning, a deep blonde roux, and the “holy trinity” of green bell pepper, onions, and celery. Every spoonful delivers a perfect balance of smoky heat, velvety texture, and just the right touch of spice.
I love making this dish because it fills my home with the rich, savory aroma of Creole cooking, instantly transporting me to a lively New Orleans kitchen. Slowly stirring the roux until it reaches the perfect deep golden color is the secret to that signature depth of flavor.
Serve this dish ladled over hot cooked rice, with a side of crusty French bread to soak up every last drop of the étouffée sauce. If you prefer a little extra heat, a dash of hot sauce or a sprinkle of black pepper takes it up a notch. Whether for a cozy family dinner or a festive Mardi Gras celebration, this Louisiana classic is one you’ll want to make again and again.
Why You’ll Love This Creamy Crawfish and Shrimp Étouffée
01. A Classic Louisiana Dish
This recipe is a prime example of Creole and Cajun cuisine, combining the best of both worlds. It’s packed with the deep, rich flavors of Cajun seasoning, Creole seasoning, and a blonde roux, making it a true taste of New Orleans.
02. Perfect for Crawfish Season (or Anytime!)
While fresh Louisiana crawfish tails are ideal during crawfish season, this dish is delicious year-round. You can easily substitute frozen crawfish or fresh shrimp, making it a versatile meal for any time of year.
03. Rich, Creamy, and Packed with Flavor
Melted butter, a rich roux, and a touch of heavy cream create a creamy sauce that clings to every bite. The addition of green bell pepper, bay leaf, Worcestershire sauce, and lemon juice builds layers of flavor that develop as it simmers.
Ingredients
- Crawfish Tails – The star of this Louisiana classic, crawfish tails bring a rich, slightly sweet seafood flavor that defines this dish. For the best taste, use Louisiana crawfish tails if available, or opt for high-quality frozen ones when out of crawfish season.
- Cajun Seasoning – This bold spice blend infuses the dish with the signature flavors of Cajun cuisine, adding just the right balance of heat and savory depth.
- Unsalted Butter – Essential for creating a smooth, creamy sauce, butter helps build the roux, which thickens and enriches the étouffée sauce.
You will find a full list of ingredients and exact measurements in the printable recipe card below.
Creative Twists and Variations
- Spicy Creole Étouffée – Turn up the heat by adding extra hot sauce, red pepper flakes, or cayenne pepper. A splash of lemon juice at the end brightens the flavors while enhancing the spice.
- Shrimp-Only Version – If fresh crawfish tails aren’t available, swap them for plump, juicy shrimp. Use the same seasonings and technique for an easy, delicious shrimp étouffée that’s just as flavorful.
- Creamy Tomato Twist – Add a spoonful of tomato paste for a deeper, slightly tangy flavor. This variation blends the richness of Cajun recipes with the brightness of Creole cuisine, making it a must-try for tomato lovers.
- Sausage & Crawfish Étouffée – Give your étouffée sauce an extra depth of flavor by adding sliced smoked sausage. Brown it in a heavy skillet before starting your blonde roux to infuse the dish with a smoky, savory taste.
Tools you may need
- Dutch Oven – A heavy-duty Dutch oven is perfect for making Cajun étouffée, as it evenly distributes heat and allows the roux to develop a rich color without burning.
- Wooden Spoon – Essential for stirring the blonde roux, a wooden spoon helps scrape the bottom of the pan to prevent sticking and ensures even cooking.
- Chef’s Knife – A sharp chef’s knife makes chopping green onions, bell peppers, and garlic quick and easy, ensuring even pieces for balanced flavor in every bite.
- Airtight Containers – Store leftovers in airtight containers to keep your crawfish étouffée fresh for the next day—it tastes even better when the flavors have had time to meld!
Tips for Best Results
- Use Fresh or High-Quality Crawfish – If possible, opt for Louisiana crawfish tails for the most authentic flavor. If using frozen crawfish, make sure to thaw and drain them well to avoid excess water diluting the étouffée sauce.
- Don’t Rush the Roux – Cooking the blonde roux for at least 1–2 minutes is essential for eliminating the raw flour taste and achieving a smooth, creamy texture. Stir constantly over medium heat to prevent a roux burn, which can make the dish bitter.
- Season in Layers – To build the most flavorful Cajun étouffée, season at different stages. Start by seasoning the seafood, then adjust the Cajun seasoning, black pepper, and red pepper throughout cooking for a balanced, bold taste.
- Let the Flavors Meld – This dish tastes even better the next day! If time allows, prepare it a few hours ahead and let it sit in an airtight container before reheating, allowing the spices and ingredients to fully develop.
- Serve with the Right Sides – Pair your Cajun crawfish etouffee recipe with hot cooked rice, crusty French bread, or even cornbread to soak up every drop of the rich, flavorful sauce. For an extra touch of Louisiana tradition, serve with a side of coleslaw or potato salad.
Step by Step Creamy Crawfish and Shrimp Étouffée Recipe
Step 1: Prepare the Ingredients
Toss the shrimp and crawfish tails with Cajun seasoning and set them aside to absorb the flavors. Finely chop the shallots, garlic, green bell pepper(you can use orange, red, and yellow as well), parsley, and green onions. Measure out the remaining ingredients to ensure a seamless cooking process.
Step 2: Build the Flavor Base
In a Dutch oven or heavy skillet, melt the butter over medium heat until it begins to bubble. Add the shallots and bell pepper, sautéing until softened. Stir in the garlic and the remaining Cajun seasoning, cooking for about a minute until fragrant.
Step 3: Create the Roux
Sprinkle the flour over the sautéed vegetables, stirring continuously to combine. Cook for 1–2 minutes to remove the raw flour taste, forming a smooth blonde roux. Keep stirring to prevent burning, as this step is key to achieving the perfect étouffée sauce consistency.
Step 4: Build the Creamy Sauce
Slowly whisk in the heavy cream, stirring constantly to avoid lumps. Add Worcestershire sauce, wine (if using), smoked paprika, salt, and black pepper. Reduce the heat to medium-low and let the sauce simmer for about 5 minutes until it thickens beautifully.
Step 5: Simmer with Seafood
Gently fold in the seasoned shrimp, crawfish tails, parsley, and green onions. Reduce the heat to low and let everything simmer for 8–10 minutes, stirring occasionally, until the shrimp are fully cooked and the flavors meld together into a rich, creamy sauce.
Step 6: Serve and Enjoy
Ladle the étouffée sauce over a warm bed of hot cooked rice. Serve with crusty French bread to soak up the flavorful sauce. Enjoy fresh, or store leftovers in an airtight container to enjoy the next day, when the flavors are even more developed!
Cozy Pairings
A rich and comforting Cajun crawfish etouffee recipe pairs perfectly with warm, homemade breads and classic Southern treats. Here are some delicious options to serve alongside your étouffée for an unforgettable meal:
- Skillet Sourdough Discard Cornbread – The slight tang of sourdough cornbread balances the creamy sauce of the étouffée, while the crispy edges add a delightful texture. Serve it warm with a pat of butter for the ultimate Southern comfort pairing.
- Sourdough Whole Wheat Baguette – A fresh, crusty sourdough baguette is perfect for soaking up every drop of the rich, flavorful étouffée sauce. The hearty whole wheat adds a nutty depth that complements the bold Cajun seasoning.
- Sourdough King Cake – Perfect for Mardi Gras – Keep the Louisiana cooking theme going with a festive dessert! This homemade sourdough King Cake is soft, buttery, and finished with colorful sugar—making it the perfect sweet ending to a hearty Cajun meal.
- Sourdough Beignets – Light, airy, and dusted with powdered sugar, sourdough beignets bring a taste of New Orleans straight to your table. Pair them with café au lait or a strong cup of coffee for a true Louisiana-style treat.
Each of these pairings enhances the flavors of the étouffée while staying true to the heart of Creole cuisine. Enjoy your meal with a touch of homemade warmth!
FAQs
Can I make this étouffée ahead of time?
Yes! In fact, Cajun crawfish étouffée often tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of chicken stock or heavy cream if the sauce thickens too much.
What if I don’t have fresh crawfish tails?
If fresh Louisiana crawfish tails aren’t available, you can use high-quality frozen crawfish—just be sure to thaw and drain them well. Alternatively, you can make a shrimp etouffee by substituting fresh or frozen shrimp. For a heartier twist, add smoked sausage for extra depth of flavor.
Can I freeze crawfish étouffée?
Yes, crawfish étouffée leftovers can be frozen! Store them in a safe container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat on low heat, stirring occasionally to maintain the creamy texture.
What should I serve with crawfish étouffée?
Serve your étouffée sauce over hot cooked rice with a side of crusty French bread or cornbread to soak up the flavorful sauce. For a full Louisiana meal, pair it with a Sourdough Whole Wheat Baguette, Skillet Sourdough Cornbread, or a slice of Sourdough King Cake for dessert.
More Cozy Recipes From The Cottage;
- Sourdough King Cake Recipe Perfect for Mardi Gras
- Homemade Minestrone Soup Recipe with Authentic Italian Flavor
- Italian Tomato Basil Bruschetta Recipe
- Lasagna Recipe
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Creamy Crawfish and Shrimp Étouffée Recipe
Ingredients
- ½ cup 120g shrimp, peeled, deveined, and chopped into bite-sized pieces
- 1 cup 227g crawfish tails (about ½ pound)
- 1 tablespoon 8g Cajun seasoning (plus more for seasoning seafood)
- 3 tablespoons 42g unsalted butter or salted butter* (I only use salted butter here at the cottage)
- ½ cup 75g finely diced shallots (about 2 small)
- 1 tablespoon 10g minced garlic
- 2 tablespoons 16g all-purpose flour
- 2 cups 480ml heavy cream, at room temperature
- ¼ cup 60ml dry white wine or light rum (optional)
- 1 teaspoon 5ml Worcestershire sauce
- ½ teaspoon 1g smoked paprika
- 1 tablespoon 4g fresh parsley, finely chopped
- ½ teaspoon 3g salt (adjust based on the Cajun seasoning used)
- ½ teaspoon 1g ground black pepper
- 3 green onions thinly sliced
- 1 cup 150g green bell peppers or a mix of orange, yellow, and green
How To Make
- Toss the shrimp and crawfish tails with 1-2 teaspoons of Cajun seasoning and set aside to let the flavors develop.
- Chop the shallots, garlic, parsley, bell peppers, and green onions. Measure out the remaining ingredients for easy cooking.
- Melt the butter in a large sauté pan over medium heat until bubbly.
- Add the shallots and cook for 2–3 minutes, stirring often, until softened and translucent.
- Stir in the garlic and the remaining Cajun seasoning, cooking for about a minute until fragrant.
- Sprinkle the flour into the pan and stir to combine, cooking for 1–2 minutes to remove the raw flour taste.
- Slowly pour in the heavy cream, whisking constantly to avoid lumps.
- Stir in the Worcestershire sauce, wine if using, smoked paprika, salt, and black pepper. Reduce to medium-low heat and simmer for about 5 minutes until the sauce begins to thicken.
- Add the seasoned shrimp, crawfish tails, parsley, and green onions to the pan. Stir gently to combine.
- Simmer on low heat for 8–10 minutes, stirring occasionally, until the shrimp are fully cooked (pink and opaque) and the sauce has thickened to your desired consistency.
- Serve warm over a bed of rice with a piece of buttered crunchy sourdough French bread.
- ENJOY!!
Notes
- Use fresh or high-quality crawfish whenever possible. Louisiana crawfish tails provide the most authentic flavor and the best texture for this dish. If using frozen crawfish, make sure to thaw them completely and drain off any excess liquid to avoid watering down the rich, creamy étouffée sauce. Pat the crawfish dry with a paper towel before adding them to the pan to ensure they absorb the flavors of the sauce instead of releasing too much moisture.
- Don’t rush the roux, as this is the foundation of a good étouffée. Cooking the blonde roux for at least 1–2 minutes eliminates the raw flour taste and helps create a smooth, velvety texture. Stir constantly over medium heat with a wooden spoon or whisk to prevent it from sticking to the bottom of the pan or burning, which can turn the dish bitter. A properly cooked roux should have a light golden color and a slightly nutty aroma before you begin adding liquid ingredients.
- Season in layers to achieve the most flavorful Cajun étouffée. Start by seasoning the shrimp and crawfish tails with Cajun seasoning before cooking. As the dish comes together, taste and adjust the seasoning with additional Cajun seasoning, black pepper, and red pepper as needed. This step-by-step approach ensures a well-balanced flavor, rather than overpowering heat or saltiness at the end.
- Let the flavors meld for the best results. Like many Cajun and Creole dishes, étouffée tastes even better the next day when the seasonings have had time to fully develop. If time allows, prepare it a few hours in advance and store it in an airtight container in the refrigerator before reheating it gently over low heat. This resting time enhances the depth of flavor and makes the sauce even richer.
- Serve with the right sides to round out the meal. Étouffée is traditionally served over hot cooked rice, which absorbs the flavorful sauce perfectly. Pair it with crusty French bread to soak up every drop or serve alongside cornbread for a Southern-style touch. For a classic Louisiana pairing, add a side of coleslaw or potato salad, which provides a refreshing contrast to the creamy, spicy sauce.
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