There’s something about a big pot of crawfish étouffée simmering on the stove that just feels like home—especially on a Friday during Lent. Growing up, this rich, roux-based dish was a staple at our table when seafood took center stage and family gathered a little closer. Tender crawfish tails bathed in a velvety, flavorful sauce made with the holy trinity of Cajun cooking—onion, bell pepper, and celery—spooned generously over fluffy white rice. It’s comforting, soulful, and deeply rooted in tradition. Whether you’re observing Lent or simply craving a taste of Louisiana, this crawfish étouffée delivers bold flavor and heartfelt comfort in every bite. 

Ingredients 

1 sticks of unsalted butter

1/2 cup of all purpose flour 

1 large onion chopped 

1 bell pepper chopped 

2 sticks of celery chopped 

1 bunch of green onions (garnish)

2 Tbsp Minced Garlic

2-12oz Crawfish tails 

1 box (32oz)seafood stock

1/2 cup heavy cream 

1 Tbsp Parsley flakes 

2 Tbsp Cajun seasoning

1 can of Rotel(drained)

Instructions 

Get a heavy Dutch oven on a low heat and add the butter to melt, once melted, add in your flour. Stir continuously until you get a peanut butter color roux. 

Next, add onions, bell peppers, celery. Cook down till your trinity gets tender.  Add garlic and stir 1 min more.  

Add in your seafood broth, heavy cream and Rotel. Add   cajun seasoning and dried parsley flakes . Let simmer for 30-40 mins on low.

Lastly add in your crawfish tails and let it cook down 10-15 minutes or until crawfish are heated through.

Serve over white rice and garnish with green onions.