Crawfish Étouffée with Holy Trinity Vegetables

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

A classic Louisiana étouffée simmered with sweet crawfish tails and the traditional holy trinity of vegetables in a rich, flavorful roux. This Caribbean-inspired seafood recipe, ready in about 50 minutes, pairs crawfish tails, unsalted butter, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 1 large, diced yellow onion
• 1 medium, diced green bell pepper
• 2 stalks, diced celery stalks
• 3 cloves, minced garlic cloves
• 2 cups chicken broth
• 2 tbsp tomato paste
• 1 tbsp Cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 2 stalks, sliced green onions
• 4 cups, for serving cooked white rice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a heavy skillet over medium heat, melt 4 tbsp unsalted butter and whisk in 4 tbsp all-purpose flour to form a roux. Cook, stirring constantly, for 5-7 minutes until the roux turns a light caramel color and smells nutty.
2. Step 2: Add 1 large diced yellow onion, 1 diced medium green bell pepper, and 2 diced celery stalks to the roux. Sauté for 5 minutes until softened.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Slowly whisk in 2 cups chicken broth, ensuring no lumps remain. Add 2 tbsp tomato paste, 1 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook for 10 minutes to thicken.
5. Step 5: Fold in 1 lb peeled crawfish tails and simmer for another 5 minutes until heated through.
6. Step 6: Remove from heat and stir in 2 sliced green onions.
7. Step 7: Serve the crawfish étouffée piping hot over 4 cups cooked white rice.