Spicy Crawfish Étouffée with Smoky Tomato Sauce

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A traditional Louisiana étouffée featuring tender crawfish tails simmered in a roux-thickened smoky tomato sauce with Cajun spices and aromatic vegetables. This Caribbean Mardi Gras recipe, ready in about 50 minutes, pairs unsalted butter, all-purpose flour, and yellow onion for a weeknight-friendly dinner. Each serving lands at about 350 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 "Build a week of meals around this recipe" 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

• 6 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 large yellow onion, finely chopped
• 1 medium green bell pepper, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 (14.5 oz) can canned diced tomatoes, drained
• 1 lb crawfish tails, peeled and deveined
• 3 cups chicken broth
• 1 tbsp Cajun seasoning
• 1 tsp hot sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley
• 2 cups cooked white rice, for serving
• 2 sliced green onions, for garnish

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

Instructions

1. Step 1: In a large heavy skillet over medium heat, melt 6 tbsp unsalted butter. Whisk in 1/4 cup all-purpose flour and cook, stirring constantly for 5-7 minutes until the roux is a golden tan color and smells nutty.
2. Step 2: Add 1 large finely chopped yellow onion, 1 medium finely chopped green bell pepper, and 2 finely chopped celery stalks. Sauté for 5 minutes until vegetables are softened and fragrant.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute more. Add 2 tbsp tomato paste and 1 (14.5 oz) can drained diced tomatoes, cooking for 3 minutes to meld flavors.
4. Step 4: Pour in 3 cups chicken broth slowly while stirring. Add 1 tbsp Cajun seasoning, 1 tsp hot sauce, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook for 15 minutes until sauce thickens slightly.
5. Step 5: Gently fold in 1 lb peeled crawfish tails and cook for 5-6 minutes until they turn opaque and heated through.
6. Step 6: Stir in 2 tbsp chopped fresh parsley. Serve étouffée hot over 2 cups cooked white rice. Garnish with 2 sliced green onions.