Crawfish etouffee is a classic Louisiana dish full of flavor. The Piccadilly Crawfish Etouffee Recipe is rich, savory and has the perfect balance of spice.
It is made with tender crawfish tails, a flavorful roux and a mix of vegetables that create a deep, comforting taste.
This recipe brings the famous cafeteria-style dish into your home kitchen. It’s hearty, warm, and perfect for family dinners or gatherings. Serve it over rice, and you’ll have a meal that feels truly Southern.
When I First Introduced To
I first tried the Piccadilly Crawfish Etouffee Recipe at a friend’s dinner party. The creamy texture and bold flavors made it unforgettable.
Quick Recipe Info
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Servings: 6
- Calories: Around 320 per serving
- Course: Main Dish
- Cuisine: Cajun / Creole
Equipment List
- Large skillet or saucepan
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Rice cooker or pot
Ingredients List
- 1 pound crawfish tails (peeled and cleaned)
- 1 stick unsalted butter
- ½ cup all-purpose flour
- 1 medium onion, finely chopped
- 1 bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 3 cups seafood or chicken stock
- 1 can diced tomatoes (14 oz)
- 2 tbsp Cajun seasoning
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional for heat)
- 2 green onions, chopped
- Fresh parsley for garnish
- Cooked white rice for serving
Step by Step Preparation
Step 1:
Melt butter in a large skillet over medium heat.
Step 2:
Add flour slowly and whisk to make a roux. Cook until golden brown.
Step 3:
Stir in onion, bell pepper, celery, and garlic. Cook until soft.
Step 4:
Add diced tomatoes and mix well.
Step 5:
Pour in seafood or chicken stock slowly, stirring to avoid lumps.
Step 6:
Add Cajun seasoning, paprika, salt, black pepper and cayenne.
Step 7:
Stir in crawfish tails and simmer for 15 minutes.
Step 8:
Add green onions and parsley before serving.
Recipe Tips
- Stir roux constantly to prevent burning.
- Use fresh crawfish tails for the best flavor.
- Adjust cayenne pepper for your spice level.
- Leftovers taste even better the next day.
- Serve with crusty bread to soak up the sauce.
Piccadilly Crawfish Etouffee Recipe – Serving Ideas
The Piccadilly Crawfish Etouffee Recipe is delicious on its own but also pairs well with sides.
1. White Rice
The classic base that soaks up the sauce perfectly.
2. Cornbread
Adds a sweet balance to the savory dish.
3. Coleslaw
Fresh and crunchy for a light contrast.
Conclusion
The Piccadilly Crawfish Etouffee Recipe is creamy, bold and comforting. It’s an authentic Louisiana favorite that you can now enjoy at home.
Serve it with rice, cornbread or coleslaw for a complete Southern-style meal. Once you try it, you’ll want to make it again and again.
Piccadilly Crawfish Etouffee Recipe
Ingredients
- 1 pound crawfish tails peeled and cleaned
- 1 stick unsalted butter
- ½ cup all-purpose flour
- 1 medium onion finely chopped
- 1 bell pepper finely chopped
- 2 celery stalks finely chopped
- 3 garlic cloves minced
- 3 cups seafood or chicken stock
- 1 can diced tomatoes 14 oz
- 2 tbsp Cajun seasoning
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper optional for heat
- 2 green onions chopped
- Fresh parsley for garnish
- Cooked white rice for serving
Instructions
Step 1:
- Melt butter in a large skillet over medium heat.
Step 2:
- Add flour slowly and whisk to make a roux. Cook until golden brown.
Step 3:
- Stir in onion, bell pepper, celery, and garlic. Cook until soft.
Step 4:
- Add diced tomatoes and mix well.
Step 5:
- Pour in seafood or chicken stock slowly, stirring to avoid lumps.
Step 6:
- Add Cajun seasoning, paprika, salt, black pepper and cayenne.
Step 7:
- Stir in crawfish tails and simmer for 15 minutes.
Step 8:
- Add green onions and parsley before serving.
Notes
- Stir roux constantly to prevent burning.
- Use fresh crawfish tails for the best flavor.
- Adjust cayenne pepper for your spice level.
- Leftovers taste even better the next day.
- Serve with crusty bread to soak up the sauce.
FAQs about Piccadilly Crawfish Etouffee Recipe
1. Can I use frozen crawfish tails for this recipe?
Yes, frozen crawfish tails work fine. Thaw them completely and pat dry before cooking. This prevents extra water in the sauce and keeps the flavors rich.
2. Can I make this dish spicier?
Absolutely! Increase cayenne pepper or add hot sauce to taste. Start small and adjust gradually, so the heat does not overpower the flavors.
3. What can I use if I don’t have seafood stock?
You can substitute with chicken or vegetable stock. Just make sure it’s flavorful. Avoid plain water, as it will make the dish less rich.
4. How do I prevent the roux from burning?
Stir constantly over medium heat while cooking the roux. Keep the heat moderate. A golden-brown roux adds flavor without bitterness.
5. Can I prepare Piccadilly Crawfish Etouffee ahead of time?
Yes, it tastes even better the next day. Store in the fridge in an airtight container. Reheat gently on the stove over low heat, stirring occasionally.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
