United States Flag

United States


Etouffee, meaning "to smother" in French, is a dish found in both Cajun and Creole cuisine. In Cajun cooking, etouffee is a signature entree of New Orleans with crawfish smothered in a rich brown sauce over rice. When crawfish season closes, shellfish such as shrimp or crab also are used. Traditional etouffee is made without tomato paste or cornstarch—but with a rich brown butter roux and crawfish fat. Creole etouffee, which sometimes adds tomatoes, has a lighter, blonde roux that is cooked for a shorter time than the Cajun version's sauce. Both are especially popular in Louisiana, Mississippi, Alabama, northern Florida, and eastern Texas. 

Recipe Servings: 4

Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour 10 minutes
Gluten Free
Dairy Free



  1. Melt butter in a large cast-iron skillet over medium-high heat until it turns an aromatic bubbly brown.
  2. Stir in flour to make a thick brown roux, about 10 minutes.
  3. Add onion and garlic. Saute for 5 minutes.
  4. Add crawfish fat. Cook for 10 minutes.
  5. Add crawfish tails, water, salt, and pepper. Bring to a boil, then simmer for 15 minutes until crawfish turn pink and curled.
  6. Add herbs and simmer for 10 more minutes.
  7. Served hot over rice, if using.

Subscribe Now!

View Options

Sign In

Please enter your email address and password.

Forgot Password?

Forgot Password

Please enter your email address to reset your password.