Crawfish Étouffée with Garlic Butter and Green Onions

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A classic Louisiana dish where tender crawfish tails are smothered in a rich garlic butter sauce with aromatic vegetables and served over fluffy rice. This Southern American-inspired seafood recipe, ready in about 45 minutes, pairs crawfish tails, unsalted butter, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and deveined crawfish tails
• 6 tbsp unsalted butter
• 1 medium, finely diced yellow onion
• 1 medium, finely diced green bell pepper
• 2, finely diced celery stalks
• 5, minced garlic cloves
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1 tbsp Cajun seasoning
• 1 tsp (optional) hot sauce
• 3, sliced fresh green onions
• 2 cups, cooked white rice
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a large skillet, melt 6 tbsp unsalted butter over medium heat. Add 1 medium finely diced yellow onion, 1 medium finely diced green bell pepper, and 2 finely diced celery stalks. Cook for 7 minutes until the vegetables are soft and translucent.
2. Step 2: Stir in 5 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Sprinkle 3 tbsp all-purpose flour over the vegetables and stir constantly for 4-5 minutes until the mixture turns a light golden color and smells toasted, forming a roux.
4. Step 4: Gradually whisk in 2 cups chicken broth, ensuring no lumps remain. Bring to a simmer and cook for 5 minutes until the sauce thickens slightly.
5. Step 5: Add 1 tbsp Cajun seasoning, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp hot sauce if using. Stir well.
6. Step 6: Gently fold in 1 lb peeled and deveined crawfish tails and cook for 5 minutes until heated through.
7. Step 7: Serve the étouffée hot over 2 cups cooked white rice and garnish with 3 sliced fresh green onions.