What does etouffee mean?

"Smothered" in French, for the seafood smothered in thick sauce.

Can I use shrimp instead of crawfish?

Yes; shrimp etouffee is just as traditional.

Crawfish Etouffee

Crawfish tails smothered in a rich, buttery blond-roux sauce with the holy trinity, garlic and Cajun spices, served over white rice. Serves 6.

Gluten-free with swaps Keto Low-carbNo added sugar

Contains: milk, shellfish, wheat. Based on the ingredients as written; check package labels, which can change.

Prep 20 min
Cook 40 min
Total 1 hr
Yield 6 servings
Heat 🌶🌶 Medium
Level Intermediate

Updated November 4, 2026

Bowl of crawfish etouffee over white rice with green onions

Etouffee means "smothered," and here crawfish tails are smothered in a velvety sauce made from a butter roux, the holy trinity and seafood stock. It is one of the great dishes of Cajun country.

Frozen Louisiana crawfish tails are sold at many fish counters; peeled shrimp work just as well.

Ingredients

1/2 cup (1 stick) unsalted butter
1/3 cup all-purpose flour
1 onion, chopped
1 green bell pepper, chopped
2 celery ribs, chopped
4 cloves garlic, minced
2 cups seafood or chicken stock
1 tablespoon tomato paste
1 1/2 teaspoons Cajun seasoning
1/4 teaspoon cayenne
2 pounds cooked crawfish tails, with their fat
3 green onions, sliced
2 tablespoons chopped parsley
Cooked white rice, for serving

To make it gluten-free

For the flour, use a gluten-free all-purpose flour blend (for thickening, cornstarch works too).

Also check the labels on the broth and the seasoning blend, which can contain wheat. See all our gluten-free recipes.

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flour Gluten-free flour

We may earn a commission if you buy through the links on this page, at no extra cost to you.

What you’ll need

large skillet
whisk

Instructions

Make the roux. Melt the butter in a large skillet, whisk in the flour and cook, stirring, 8 to 10 minutes, until the color of peanut butter.
Trinity. Add the onion, pepper and celery and cook 8 minutes until soft, then the garlic for 1 minute.
Sauce. Whisk in the stock, tomato paste, seasoning and cayenne and simmer 15 minutes until thickened.
Crawfish. Stir in the crawfish and simmer 5 minutes, just until heated through. Stir in the green onions and parsley.
Serve. Serve over white rice.

Nutrition per serving (estimated)

320Calories

11 gCarbohydrates

2 gFiber

9 gNet carbs

29 gProtein

18 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Keto Low-carb Gluten-free with swapsNo added sugar

Tips

Add the crawfish fat from the package; it gives the sauce its flavor.
Use peeled shrimp instead, simmered 3 to 4 minutes until pink.

Having trouble? See rubbery shrimp and sticking fish in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 3 days, or freeze without the rice up to 3 months. Reheat gently on the stove, adding a splash of stock if it is thick.

Questions about this recipe

What does etouffee mean?: "Smothered" in French, for the seafood smothered in thick sauce.
Can I use shrimp instead of crawfish?: Yes; shrimp etouffee is just as traditional.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: an off-dry Riesling or Gewürztraminer, or a cold lager. Wine pairing guide

More Cajun and Southern recipes

All Cajun and Southern recipes | All recipes | Cooking guide and safe temperatures