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Crawfish Simmer Sauce

Featured in Secret Sauces That Change Everything.

Indulge in this Louisiana favorite made with a buttery roux base cooked till golden. Stir in a mix of veggies like celery, onion, and peppers. Add seafood stock for incredible depth, then simmer crawfish until tender. Done in less than an hour—perfect for everyday dinners or special meals.
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Updated on Tue, 18 Mar 2025 22:25:47 GMT
A cozy dish of rice with tender seafood and a side spoon. Pin it
A cozy dish of rice with tender seafood and a side spoon. | cookwithtaste.com

This classic Louisiana creation turns ordinary crawfish into a buttery, aromatic delight. Every mouthful showcases perfectly cooked tail meat swimming in a golden, rich sauce crafted from a slowly developed roux foundation - giving you true Cajun comfort with each delicious spoonful.

What makes fantastic étouffée is getting that dark roux just right. This crucial first step builds those rich, layered flavors that make people remember this dish. Your sauce should nicely wrap around each rice grain while still letting those crawfish flavors stand out.

Essential Components

  • Crawfish: Peeled Louisiana crawfish tails, thoroughly cleaned
  • Butter: Premium unsalted butter for creating the base
  • Vegetables: Chopped celery, onion, and bell pepper in tiny pieces
  • Stock: Flavorful seafood stock for the sauce
  • Seasonings: Paprika, cayenne, thyme, garlic
  • Flour: Regular all-purpose flour for making roux

Preparation Approach

Ready Your Veggies:
Chop the holy trinity (pepper, onion, celery) into small, even bits. Soften them in butter without letting them brown.
Create Your Roux:
Mix butter and flour, always stirring until it turns a beautiful amber brown. This gives you both flavor and thickening power.
Form Your Sauce:
Slowly add warm stock while whisking. Let it bubble away until it gets just right.
Pop In Crawfish:
Gently fold crawfish tails in, warming them through without cooking them too long.
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A bowl of soup with a wooden spoon in it. | cookwithtaste.com

What makes étouffée special is finding that sweet spot between a tasty sauce and delicate crawfish - they should work together without one taking over.

Cooking Timeframes

Pay attention to how thick your sauce gets. It should stick to your spoon but still move easily. Your crawfish only needs about 3-5 minutes to warm up nicely.

Serving Style

Put it over steaming long-grain rice. Sprinkle fresh parsley and sliced green onions on top for a nice color pop.

Different Takes

Feel free to make it spicier or milder. You can try adding traditional things like filé powder or extra cayenne if you want more kick.

Keeping Leftovers

Keep any extras in the fridge for up to 3 days. Warm it up slowly on the stove, adding a splash of stock if it's too thick.

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A bowl of shrimp and pea soup with a spoon in it. | cookwithtaste.com

This beloved Cajun favorite honors Louisiana's food traditions while being totally doable at home. Just focus on good technique and fresh ingredients for amazing results.

Frequently Asked Questions

→ What kind of crawfish should I buy?
Stick with Louisiana crawfish for unbeatable taste. Steer clear of imports and look for local options.
→ Can I switch up the stock?
For sure! Seafood stock works best, but feel free to swap it for chicken or veggie stock if needed.
→ How do I tell if my roux is ready?
Keep an eye out for a golden-brown color like peanut butter. Make sure to stir constantly so it doesn’t burn.
→ Can this be made ahead of time?
Yep! You can make it and freeze it for up to three months or reheat when you need it.
→ What’s the difference between Cajun and Creole versions?
Cajun-style leaves tomatoes out, while Creole recipes use tomatoes like paste or diced for extra richness.

Crawfish Simmer Sauce

Warm up with a hearty bowl of crawfish tails cooked in a creamy roux sauce. Serve over rice or creamy grits. Delicious every single bite!

Prep Time
15 Minutes
Cook Time
40 Minutes
Total Time
55 Minutes
By: Milly

Category: Sauces & Marinades

Difficulty: Intermediate

Cuisine: Cajun

Yield: 7 Servings (7 cups)

Dietary: ~

Ingredients

→ Trinity Mix

01 1 green bell pepper, cut into chunks
02 2 celery sticks, sliced thin
03 1 yellow onion, chopped into tiny pieces
04 Around 5 garlic cloves, minced finely

→ Roux & Liquid Base

05 12 tablespoons of butter, used in stages
06 ½ cup of plain flour for thickening things up
07 4 cups of seafood stock, full-flavored
08 2 teaspoons of Better Than Bouillon lobster base

→ Spices

09 ½ teaspoon ground black pepper, fresh if possible
10 A tiny dash of cayenne pepper powder (¼ teaspoon)
11 Use 1 teaspoon of zesty Cajun spice blend
12 ¼ teaspoon of thick kosher salt
13 A little dried thyme (around ¼ teaspoon)

→ Topping & Base

14 Serve over hot rice or creamy grits (4 cups cooked)
15 Add a handful of diced green onion to garnish
16 Get 1 pound of Louisiana crawfish tails
17 Hot sauce served on the side, to taste

Instructions

Step 01

Heat 3-4 tablespoons of butter on medium in a big, heavy pan. Toss in the peppers, onion, garlic, and celery. Stir them for 5 minutes until translucent and soft. Scoop out and save for later.

Step 02

Drop the heat to medium-low. Let 8 tablespoons of butter melt in the same pan, then mix in the flour. Whisk constantly for 10-15 minutes until it gets a peanut butter-like color. Lower the heat if it smells like it’s burning.

Step 03

Turn the heat way down. Slowly pour in the seafood broth while constantly stirring. Toss the vegetables back in with the lobster base and spices. Stir everything and let it cook for 10 minutes until it’s thick, like gravy.

Step 04

Gently mix in the crawfish tails. Let them warm through without overcooking. Adjust the seasoning to match what you like best.

Step 05

Ladle over warm rice or grits, then sprinkle the green onions on top. Put some hot sauce on the side before serving.

Notes

  1. Go for authentic Louisiana crawfish to really get the flavor right.
  2. No seafood stock? Use chicken or veggie broth instead.
  3. This dish tastes even better when reheated later, so make it ahead if you like.
  4. Freeze leftovers and eat within 3 months.

Tools You'll Need

  • A heavy 12-inch pan, like a cast-iron skillet or Dutch oven
  • A whisk for smooth stirring action
  • A bowl for setting aside cooked ingredients

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes crawfish, a type of shellfish.
  • Butter is used, so there’s dairy in this meal.
  • Contains gluten because of the flour.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 370
  • Total Fat: 21 g
  • Total Carbohydrate: 37 g
  • Protein: 8 g