Photo of Crawfish étouffée by WW

Crawfish étouffée

1 - 5
PersonalPoints™ per serving
Total Time
45 min
30 min
15 min
Crawfish is a staple in Creole cooking, as is étouffée; in fact, this recipe puts to use three essential Creole elements: roux, the holy trinity of equal parts onion, celery, and bell pepper; and étouffer, which means “to smother” in French, or to cook in a sauce. Roux is traditionally made by cooking down equals parts butter and flour until browned, but here we toast the flour first so you can cut back on the fat. Crawfish can be found at the market and is sold already cooked; you just need to stir them in at the end to heat them up.


Cooking spray

2 spray(s)

All-purpose flour

3 Tbsp

Cooked onion(s)

½ cup(s), chopped

Uncooked bell pepper(s)

½ cup(s), green, chopped

Uncooked celery

½ cup(s), chopped

Garlic clove

2 clove(s), finely chopped

Kosher salt

½ tsp, or more to taste

Black pepper

¼ tsp, coarsely ground, or more to taste

Creole seasoning

1 tsp, search for recipe in the WW app

Old Bay seasoning

½ tsp

Bay leaf

1 leaf/leaves, broken up

Unsalted butter

½ tsp

Canned chicken broth

1 cup(s), or fish stock

Canned diced tomatoes

1 cup(s)

Worcestershire sauce

½ tsp

Fresh lemon juice

½ tsp, plus more to taste

Uncooked crawfish tail(s)

8 oz

Long grain cooked brown rice

2 cup(s), for serving

Fresh parsley

2 Tbsp, for garnishing


  1. Heat medium saucepan over medium-low. Add flour and cook, stirring constantly and watching closely to prevent burning, until it starts to smell toasty and turns light peanut-butter brown, 10 to 15 minutes. Transfer to small bowl.
  2. Coat same saucepan with nonstick spray and heat over medium- low. Add onion, bell pepper, celery, garlic, 1⁄2 tsp salt, and 1⁄4 tsp black pepper and cook, stirring constantly, just until onions start to soften, about 5 minutes. Add Creole Seasoning, Old Bay, and bay leaf and stir until aromatic, 30 to 45 seconds.
  3. Add butter to pan. When it melts, add toasted flour and stir until vegetables are coated. Whisk in broth, then tomatoes, Worcestershire, and 1⁄2 tsp lemon juice. Increase heat to medium- high and cook until sauce has thickened, 2 to 3 minutes. Add crawfish and cook, stirring often, until heated through, about 2 minutes. Season to taste with salt and black pepper and more lemon juice. Spoon étouffée over rice and garnish with parsley.
  4. Serving size: 1⁄2 cup étouffée and 1⁄2 cup cooked rice