Celebrating Mardi Gras with Creamy Crawfish Étouffée

When I think of winter in Louisiana and the excitement of Mardi Gras season, one dish immediately comes to mind: creamy crawfish étouffée. It’s rich, comforting, and full of deep Louisiana flavor—exactly the kind of food that brings people together around the table.

Growing up, crawfish étouffée always felt like a special treat. Fresh crawfish weren’t always easy to find, and when they were available, they could be expensive. When we were lucky enough to get them, it felt like a celebration in itself. And when fresh crawfish weren’t an option, we did what Louisiana cooks do best: we improvised. Frozen crawfish tails or even shrimp , and the dish was still every bit as comforting and satisfying.

Étouffée means “smothered,” and that’s exactly what happens here. Crawfish are gently simmered in a buttery roux-based sauce with the holy trinity—onion, bell pepper, and celery. This is finished with cream and Cajun seasoning, creating a dish that feels both indulgent and deeply familiar. Served over rice, it’s perfect for any occasion. Whether you’re celebrating Mardi Gras, warming up on a cold winter night, or just craving a taste of Louisiana, this crawfish étouffée delivers every time.

Crawfish Étouffée Recipe

Ingredients

• 1 lb crawfish tails (fresh or frozen, thawed)

Substitute: shrimp, peeled and deveined, chopped if large

• 1/2 cup unsalted butter

• 1/2 cup all-purpose flour

• 1 medium onion, finely chopped

• 1 bell pepper, finely chopped

• 2 stalks celery, finely chopped

• 3 cloves garlic, minced

• 2 cups seafood stock (or chicken stock)

• 1/2 cup heavy cream

• 1–2 tsp Cajun or Creole seasoning (to taste)

• 1/2 tsp paprika

• Salt and black pepper, to taste

• Hot sauce, to taste

• 2 green onions, sliced

• Fresh parsley, chopped

• Cooked white rice, for serving

  
  

Instructions

1. In a large skillet or Dutch oven, melt the butter over medium heat.

2. Whisk in the flour to make a roux. Cook, stirring constantly, until the roux turns a light to medium brown, about 5–7 minutes.

3. Add the onion, bell pepper, and celery to the roux. Cook for 5–7 minutes until softened.

4. Stir in the garlic and cook for 30 seconds until fragrant.

5. Slowly pour in the seafood stock, stirring constantly to avoid lumps.

6. Season with Cajun seasoning, paprika, salt, and black pepper.

7. Reduce heat to low and simmer for 10–15 minutes until thickened.

8. Stir in the crawfish tails (or shrimp) and heavy cream. Simmer gently for 5–10 minutes, until the seafood is heated through. Do not overcook.

9. Adjust seasoning and add hot sauce if desired.

10. Finish with green onions and parsley.

Crawfish étouffée is best served over a bed of fluffy white rice. The rice soaks up the rich sauce, making every bite a delight. I love to pair this dish with a fresh green salad or some crusty French bread to balance the flavors.