Crawfish étouffée is a simple dish of sweet and meaty crawfish served up in a rich and flavorful gravy that is made from a quick roux. The dish includes the Cajun holy trinity of onions, bell peppers and celery, along with lots of garlic, spicy Cajun seasonings, and fresh chopped herbs.

The name itself, étouffée, is a French term meaning “to smother” which refers to the rich gravy that smothers and surrounds the crawfish.

This is food from the heart, a staple of Louisiana, and with one bite, you’ll be hooked for life.

Crawfish Season

Crawfish season in Louisiana typically runs from November through July, depending on the weather. Cooking crawfish is typically done in a boil, like a crawfish boil, with lots of corn and seasonings.