Spicy Crawfish Étouffée with Smoky Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired Mardi Gras recipe, ready in about 50 minutes, pairs unsalted butter, all-purpose flour, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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

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

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.