Main Course · Dinner · American ·

Spicy Cajun Crawfish Étouffée with Andouille Sausage

Name: Spicy Cajun Crawfish Étouffée with Andouille Sausage
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Unsalted butter, 1/4 cup; All-purpose flour, 1/4 cup; Onion, finely chopped, 1 medium; Green bell pepper, finely chopped, 1; Celery, finely chopped, 2 stalks; Seafood or chicken stock, 2 cups; Tomato paste, 1 tablespoon; Cajun seasoning, 1 teaspoon; Cayenne pepper, 1/4 teaspoon (adjust to taste); Salt and black pepper, To taste; Crawfish tails, peeled and cleaned, 1 pound; Andouille sausage, sliced, 8 ounces; Garlic, minced, 3 cloves; Green onions, chopped, 2; Parsley, chopped, 2 tablespoons

Dive into this classic Cajun dish featuring succulent crawfish and spicy andouille sausage simmered in a flavorful sauce for a taste of Louisiana.

4.4(175 reviews)

·By Ethan Brooks·August 14, 2025

Spicy Cajun Crawfish Étouffée with Andouille Sausage — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Étouffée Base

For the Sauce

For the Main Dish

Nutrition

Per serving

Calories: 410 kcal
Protein: 27.05 g
Carbs: 13.93 g
Fat: 26.8 g
Fiber: 1.73 g

Whole recipe

Total

Calories: 1641 kcal
Protein: 108.2 g
Carbs: 55.7 g
Fat: 107.2 g
Fiber: 6.9 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Unsalted butter 1/4 cup	407	0.5	0	46	0
All-purpose flour 1/4 cup	114	3	24	0.3	1
Onion, finely chopped 1 medium	44	1	10	0.1	1.5
Green bell pepper, finely chopped 1	24	1	6	0.2	2
Celery, finely chopped 2 stalks	10	0.5	2	0.1	1
Seafood or chicken stock 2 cups	30	3	2	1	0
Tomato paste 1 tablespoon	13	0.5	3	0.1	1
Cajun seasoning 1 teaspoon	6	0.3	1	0.2	0.5
Cayenne pepper 1/4 teaspoon (adjust to taste)	1	0	0.3	0.1	0.2
Salt and black pepper To taste	0	0	0	0	0
Crawfish tails, peeled and cleaned 1 pound	327	65	0	4	0
Andouille sausage, sliced 8 ounces	640	32	2	56	0
Garlic, minced 3 cloves	13	0.6	3	0	0.2
Green onions, chopped 2	10	0.6	2	0.1	0.8
Parsley, chopped 2 tablespoons	2	0.2	0.4	0.1	0.2

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the ROUX

1
Melt Butter
Melt the butter in a large skillet over medium heat.
2
Make Roux
Stir in the flour, and cook, stirring constantly, until the roux turns a light brown, about 5 minutes.
Tip: Do not leave the roux unattended or it may burn.
3
Cook Vegetables
Add the onion, bell pepper, and celery. Sauté until softened.
Tip: Serve with steamed rice for a complete meal.

Preparing the Sauce

1
Combine with Stock
Stir the seafood or chicken stock, tomato paste, Cajun seasoning, cayenne, salt, and pepper into the roux mixture.
2
Simmer Sauce
Let the mixture simmer, stirring occasionally, until it thickens slightly.
3
Adjust Seasoning
Adjust seasoning with more salt, pepper, or cayenne if needed.

How to Make Spicy Cajun Crawfish Étouffée with Andouille Sausage

Total time: 2 h · Yields 4 servings

1
Cooking the Sausage and Crawfish
Add the andouille sausage and crawfish tails to the thickened sauce. Cook until the sausage is warmed through and the crawfish are opaque.
2
Final Seasoning
Stir in the garlic, green onions, and parsley. Let them cook briefly until aromatic.