In Louisiana, crawfish season signals the arrival of spring. This classic Cajun étouffée starts with a simply seasoned roux. Enriched with crawfish fat, the recipe closely resembles the original 20s dish created by Mrs. Charles Hebert at the eponymous Breaux Bridge Hebert Hotel. A longtime Lenten favorite, crawfish étouffée has inspired dozens of variations including Creole versions that add tomatoes. Mrs. Hebert did not.


Read the full recipe after the video.

Recipe Summary

50 mins
45 mins
Serves 12


Ingredient Checklist


Instructions Checklist
  • Sprinkle the crawfish with the hot sauce and 1/4 to 1/2 teaspoon of the red pepper.

  • Stir together the oil and flour in a 4-quart Dutch oven. Cook over medium, stirring constantly, 10 to 15 minutes or until the roux is the color of a penny.

  • Stir in the celery and next 3 ingredients; cook, stirring often, 8 minutes or until vegetables are tender. Add the crawfish and 1/2 cup water; cook over low, stirring occasionally, 15 minutes.

  • Stir in the salt, black pepper, and the remaining 1/2 teaspoon ground red pepper; simmer 5 minutes. Stir in the parsley and cream. Serve over the rice.