Crawfish Étouffée with Roasted Garlic and Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

A rich and flavorful Louisiana classic where tender crawfish tails are simmered in a dark roux with roasted garlic and vibrant bell peppers, served over fluffy white rice. This southern american-inspired seafood ready in about 45 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 crawfish tails
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 3 cloves, mashed roasted garlic cloves
• 2 cups chicken broth
• 1 tbsp tomato paste
• 1 tsp Cajun seasoning
• 1 tsp hot sauce
• 2 tbsp, chopped fresh parsley
• 4 cups cooked white rice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a large skillet over medium heat, melt 4 tbsp unsalted butter. Gradually whisk in 4 tbsp all-purpose flour, stirring constantly to create a roux. Cook for 8-10 minutes until it turns a rich brown color, stirring frequently to avoid burning.
2. Step 2: Add 1 medium diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks to the roux. Sauté for 5 minutes until the vegetables soften and become fragrant.
3. Step 3: Stir in 3 mashed roasted garlic cloves, 1 tbsp tomato paste, 1 tsp Cajun seasoning, and 1 tsp hot sauce. Cook for 2 minutes until combined.
4. Step 4: Slowly whisk in 2 cups chicken broth to the mixture, stirring continuously until smooth. Bring to a simmer and cook for 5 minutes until the sauce thickens slightly.
5. Step 5: Add 1 lb crawfish tails, 1 tsp salt, and 1/2 tsp black pepper. Simmer gently for 5 minutes until the crawfish are heated through and flavors meld.
6. Step 6: Remove from heat and stir in 2 tbsp chopped fresh parsley.
7. Step 7: Serve the crawfish étouffée hot over 4 cups cooked white rice for a comforting, regional experience.