Stuffed Shells Recipe

These stuffed shells are filled with a creamy and savory mixture made with three different types of cheese. They are smothered with marinara sauce, topped with more cheese, and baked until the cheese is ooey gooey and bubbly. An easy, delicious, and comforting pasta dish for busy weeknights!

I fell in love with these stuffed shells the first time we ordered them at Olive Garden. Well what’s not to love about pasta filled with cheese, doused in a blanket of more deliciousness, right? So, I had to try recreating it at home. As fancy as these cheesy stuffed shells are, they couldn’t be easier to prepare. Seriously! You just need to do the following:

• Cook the pasta
• Make the cheese filling
• Stuff the shells
• Bake

This stuffed jumbo shells recipe comes together fairly quickly. I adapted the recipe that’s printed on the back of Barilla jumbo shells pasta box and changed up the cheese filling to include some seasonings and fresh herbs. The only time-consuming part is stuffing the shells which isn’t really laborious, per se.

But the good news is that these can be prepared ahead of time. Having some frozen stuffed shells in the freezer makes it super handy for a busy weeknight dinner or to satiate those sudden cozy and cheesy comfort food cravings.

My kids often request this dish, and hence, I always have some stuffed shells in the freezer. The entire thing comes together in a snap. Make a fresh salad while the pasta bakes and you have this wholesome, delicious, and complete meal on the table under an hour. This is a gorgeous meal, perfect for date nights :p

These meatless stuffed shells are a big hit among meat-eaters too. Given a choice, my husband would opt for meals with meat, but he absolutely loves devouring these which makes it a win-win for me 😀

• Ingredients needed for stuffed jumbo shells
• Add-ins for the cheese filling
• Substitutions
• Handy tips for making stuffed shells
• You should try this recipe because it is
• How to make stuffed shells with marinara sauce – Step by step instructions
• Side dishes
• Make-ahead
• Storage
• Reheating stuffed pasta shells
• Stuffed Shells Recipe | How To Make Stuffed Shells

Ingredients needed for stuffed jumbo shells

There are three components that go into the making of these simple and classic Italian-American stuffed shells;

1. Conchiglioni pasta also known as jumbo pasta shells in the US: I’ve used Barilla jumbo shells
2. The creamy and cheesy, three-cheese filling: The stuffing is a mix of ricotta cheese, mozzarella, and freshly grated parmesan cheese.
3. Sauce for stuffed shells: I’ve used jarred marina, but homemade would be even more awesome! Check out more options for the sauce in the substitution section below.

Add-ins for the cheese filling

This is a really simple and basic stuffed shell recipe. I’m listing a few of my favorite add-ins. I normally add one or a combination of either of these ingredients for a different version sometimes. You can’t go wrong with any of them.

Spinach: Add 5-6 oz of frozen spinach, thawed, drained, and squeezed dry of excess moisture, to the ricotta mixture. You can also use half a pound of fresh spinach, saute it in a skillet until it wilts, let it cool, squeeze out excess moisture, chop and add it to the cheese filling. You can also add a 10 oz can of artichokes, drained and diced into small pieces, along with the spinach. Spinach and artichoke is a classic pairing that goes well in this cheese filling.

Broccoli: Add 10 oz of frozen broccoli, thawed, drained, and chopped into small pieces in the cheese mixture.

Pesto: Add about 1/3 cup of basil pesto to the cheese filling.

Mushrooms: Clean and chop 1 pound of baby bella mushrooms, saute the chopped mushrooms in butter or olive oil with a pinch of salt, pepper, and a clove of minced garlic until the mushrooms are well-browned, and the moisture has evaporated. Let it cool, then add along with the rest of the ingredients for the cheese filling. You can add more garlic cloves while sauteing and skip the raw garlic in the cheese filling if you prefer.

Ground Meat: You can incorporate meat in this dish in either of these ways.

• The simplest one: Use jarred or homemade meat sauce instead of marinara.
• Or make a quick one by sauteing 1/2 lb or (more if you like) of lean ground beef, turkey, or Italian sausage, add the marinara sauce, and simmer for 10 minutes.
• Or incorporate the sauteed meat into the cheese filling after it cools down. Drain off any drippings.

Chicken: Add about 3/4 cup of shredded rotisserie chicken to the cheese filling.

Substitutions

Ricotta cheese: If you are not a fan of ricotta, substitute it with cottage cheese, or use half of both. If using cottage cheese, I suggest mixing the three kinds of cheese in a food processor, so that the cottage cheese is well blended and you have a creamy filling.

Other cheeses: Feel free to experiment with other types of cheese such as goat cheese, pecorino romano, fontina, asiago, mascarpone, cream cheese, etc

Shells: You can use the same filling to stuff manicotti pasta, or even make lasagna roll ups.

Sauce: You can use your favorite pasta sauce instead of marinara. If you like it spicy, use Arrabbiatta sauce or consider using meat sauce if you don’t like meatless meals. You can also use Alfredo sauce, along with marinara to make a copycat version of Olive Garden’s giant stuffed shells. If you do that, definitely add some breadcrumbs on top too and bake. Using only alfredo would make this a pretty one-dimensional dish with creamy and cheesy notes.

Eggless: You can skip the eggs here. The eggs are used as a binder which helps the cheese filling set. You could substitute it with 2 tablespoons of cornstarch, potato starch, potato flakes, or ground oats.

Handy tips for making stuffed shells

• Cook the pasta 2 to 3 minutes less than directed on the packet. That’s because they will finish cooking in the oven. Rinse with cold water to prevent further cooking and drain well.
• Cook a few extra pasta shells as a back-up, just in case a few break apart while stuffing. I learned that the first time I tried my hands at making this. Wasted time cooking more shells.
• If using fresh ricotta , drain it or else it will make the filling runny.
• Chill the cheese mixture in the fridge for an hour or so, if you find it to be too runny.
• Do not add a lot of salt in the cheese filling as the cheese already has salt, the marinara has salt and the pasta is cooked in boiling salted water. An excess amount of salt will render the entire dish inedible.
• Cover the baking pan with aluminum foil for the first 30 minutes, so that the sauce does not dry out. Uncover and bake for another 5-10 minutes until the cheese is bubbly.
• I’ve used a spoon to stuff the shells, but you could use a pastry bag or a zip lock bag t o pipe the filling for convenience .

You should try this recipe because it is

• Not only beautiful but also easy and delicious
• Versatile, adaptable, and customizable {check ideas for add-ins and substitutions above}
• Perfect to feed a crowd
• Good for meal prep
• Freezer-friendly

How to make stuffed shells with marinara sauce – Step by step instructions

Step 1: Cook the shells

Cook shells as per the package instructions, three minutes less than that directed on the packet. Drain, rinse with cold water, drizzle about 1 teaspoon of olive oil, and toss to coat the shells. You could also lay them in a single layer on a plate or tray to prevent them from sticking to each other.

Preheat the oven to 350° F.

Step 2: Prepare the stuffing

In a medium bowl, combine 15 oz whole-milk ricotta, 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, 1 large egg, 1 teaspoon minced garlic, 1-2 tablespoons fresh parsley, 1-2 tablespoons fresh basil, 1/4 teaspoon dried oregano, 1/4 teaspoon red pepper flakes (optional), 1/8 teaspoon ground nutmeg, 1/4 teaspoon salt, 1/4 teaspoon freshly cracked black pepper. Mix until well incorporated.

Step 3: Stuff the shells

Spread 1 cup of marinara sauce in the bottom of the baking dish.

Stuff the shells with a spoon, about 2 tablespoons per shell. Or transfer the filling to a pastry bag or zip-lock bag, seal the top, snip off one of the bottom corners of the zip-lock bag and squeeze in the filling into the shell.

Place the stuffed shell, seam side up, on top of the sauce. Repeat with the rest of the shells.

Step 4: Top the shells with more marinara, cheese, and bake

Top the shells with the rest of the marinara sauce, sprinkle the remaining 1 tablespoons of chopped basil, remaining 1 cup of shredded mozzarella cheese, and1/4 cup of grated parmesan cheese.

Cover the baking dish with aluminum foil, and bake at 350° F for 30 to 35 minutes. Uncover and bake for another 5-10 minutes, until the sauce begins to bubble and the cheese has melted.

Step 5: Serve

Let the baked shells rest for 5-10 minutes, sprinkle some chopped parsley, and serve. Enjoy!

Note

• You can substitute ricotta cheese with cottage cheese. Refer to the ‘substitution’ section of the post for alternatives.
• This dish tastes best with whole-milk ricotta cheese. To cut back on calories, you can use part-skim ricotta cheese or low-fat cottage cheese.
• We love this dish to be saucy and cheesy, but you can customize this recipe to suit your taste buds.
• Don’t like it as saucy? Use about 1.5 cups of marinara, spread the sauce at the bottom of the baking dish. You can serve extra sauce on the side while serving.
• Don’t like as much cheese? Reduce the mozzarella cheese to 1 & 1/2 cups, 1 cup for the cheese filling, and 1/4 to 1/2 cup for topping the shells. You can also reduce the parmesan to 2 tablespoons for the topping.

Side dishes

Serve these baked jumbo shells with;

• Chopped Italian salad or green salad along with some
• Garlic knots or garlic bread
• or Homemade dinner rolls
• or crusty artisan bread , or a loaf of Italian bread or French baguette

Make-ahead

You can either make the cheese filling in advance or stuff the shells and keep them in an airtight container, and refrigerate for up to 1-2 days. When you are ready to bake, spread the sauce at the bottom of the baking dish, follow step 4.

Storage

Refrigerate leftovers

Store any leftovers in an airtight container in the fridge for up to 3-5 days.

Freeze

This recipe does not make a lot, it is enough for 4 to 6 servings. I like to serve about 3 shells per serving with some salad and crusty bread to mop up the sauce. You can double or even triple the batch, bake some right away and freeze the rest in either of the following ways;

Freeze the assembled dish:

• Follow steps 1-4, cover the baking dish with cling wrap, followed by aluminum foil. Freeze for up to 3 months.
• Thaw it in the fridge overnight. When you ready to bake, remove the cling wrap, cover with the foil, bake as instructed above.
• Or bake from frozen at 350° F for about 50 to 60 minutes covered, and 10 minutes uncovered or until the shells are heated through and the sauce begins to bubble.

Freeze only the filled shells:

• Place the stuffed shells on a baking tray, cover with cling wrap and freeze for 1-2 hours until completely frozen and then transfer them to a labeled freezer-safe bag.
• When you are ready to bake, remove as many shells as you’d like to eat. Spread the sauce at the bottom of the baking dish, place the frozen shells, pour the rest of the sauce and cheese and bake at 350° F for 50 to 60 minutes, covered, and 10 minutes uncovered, or until heated through.
• You can also thaw the shells overnight in the fridge, and bake as directed in the instructions.

I prefer freezing the filled shells, as it optimizes the freezer space, and you can cook only as many shells as you need.

Reheating stuffed pasta shells

To reheat leftovers, place the required number of shells on a microwave-safe plate, sprinkle some water or sauce, cover, and microwave for a minute on high.

Or place the shells in a shallow oven-safe dish, spoon some of the sauce on top of the shells, cover with an aluminum foil and reheat at 350° F for 15-20 minutes, or until heated through. You can sprinkle additional cheese, and bake uncovered for few more minutes.

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Stuffed Shells Recipe | How To Make Stuffed Shells

Ingredients1x2x3x

• 18 jumbo pasta shells uncooked, about 6 oz
• 1 teaspoon olive oil
• 24 oz marinara sauce

Cheese filling for stuffed shells

• 15 oz whole-milk ricotta cheese
• 1.5 to 2 cups shredded mozzarella cheese, divided
• 3/4 cup grated parmesan cheese, divided
• 1 large egg
• 1 teaspoon minced garlic
• 1 to 2 tablespoons fresh parsley, plus more for garnishing
• 3 tablespoons fresh basil divided,
• 1/4 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes optional
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

• Cook shells as per the package instructions, three minutes less than that directed on the packet. Drain, rinse with cold water, drizzle olive oil, and toss to coat the shells. Preheat the oven to 350° F.
• In a medium bowl, combine ricotta cheese, 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, egg, minced garlic, fresh parsley, 2 tablespoons fresh basil, dried oregano, red pepper flakes (optional), ground nutmeg, salt, freshly cracked black pepper. Mix until well incorporated.
• Spread 1 cup of marinara sauce in the bottom of the baking dish. Stuff the shells with a spoon or a pastry bag, about 2 tablespoons per shell. Place the stuffed shell, seam side up, on top of the sauce. Repeat with the rest of the shells.
• Top the shells with the rest of the marinara sauce, sprinkle the remaining 1 tablespoons of chopped basil, remaining 1 cup of shredded mozzarella cheese, and1/4 cup of grated parmesan cheese.
• Cover the baking dish with aluminum foil, and bake at 350° F for 30-35 minutes. Uncover and bake for another 5-10 minutes, until the sauce begins to bubble and the cheese has melted.
• Let the baked shells rest for 5-10 minutes, sprinkle some chopped parsley, and serve. Enjoy!

Video

Notes

• You can substitute ricotta cheese with cottage cheese. Refer to the ‘substitution’ section of the post for alternatives.
• This dish tastes best with whole-milk ricotta cheese. To cut back on calories, you can use part-skim ricotta cheese or low-fat cottage cheese.
• We love this dish to be saucy and cheesy, but you can customize this recipe to suit your taste buds.
• Don’t like it as saucy? Use about 1.5 cups of marinara, spread the sauce at the bottom of the baking dish. You can serve extra sauce on the side while serving.
• Don’t like as much cheese? Reduce the mozzarella cheese to 1 & 1/2 cups, 1 cup for the cheese filling, and 1/4 to 1/2 cup for topping the shells. You can also reduce the parmesan to 2 tablespoons for the topping.
• This recipe yields about 6 servings, if you consider 3 shells as a serving along with sides. You can get 4 servings out of this recipe if you serve it without any sides.
• Nutrition Disclaimer: Nutrition values listed are estimates calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.
• Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml

Nutrition

Stuffed Shells Recipe | How To Make Stuffed Shells

Ingredients

• 18 jumbo pasta shells uncooked, about 6 oz
• 1 teaspoon olive oil
• 24 oz marinara sauce

Cheese filling for stuffed shells

• 15 oz whole-milk ricotta cheese
• 1.5 to 2 cups shredded mozzarella cheese, divided
• 3/4 cup grated parmesan cheese, divided
• 1 large egg
• 1 teaspoon minced garlic
• 1 to 2 tablespoons fresh parsley, plus more for garnishing
• 3 tablespoons fresh basil divided,
• 1/4 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes optional
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

• Cook shells as per the package instructions, three minutes less than that directed on the packet. Drain, rinse with cold water, drizzle olive oil, and toss to coat the shells. Preheat the oven to 350° F.
• In a medium bowl, combine ricotta cheese, 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, egg, minced garlic, fresh parsley, 2 tablespoons fresh basil, dried oregano, red pepper flakes (optional), ground nutmeg, salt, freshly cracked black pepper. Mix until well incorporated.
• Spread 1 cup of marinara sauce in the bottom of the baking dish. Stuff the shells with a spoon or a pastry bag, about 2 tablespoons per shell. Place the stuffed shell, seam side up, on top of the sauce. Repeat with the rest of the shells.
• Top the shells with the rest of the marinara sauce, sprinkle the remaining 1 tablespoons of chopped basil, remaining 1 cup of shredded mozzarella cheese, and1/4 cup of grated parmesan cheese.
• Cover the baking dish with aluminum foil, and bake at 350° F for 30-35 minutes. Uncover and bake for another 5-10 minutes, until the sauce begins to bubble and the cheese has melted.
• Let the baked shells rest for 5-10 minutes, sprinkle some chopped parsley, and serve. Enjoy!

Video

Notes

• You can substitute ricotta cheese with cottage cheese. Refer to the ‘substitution’ section of the post for alternatives.
• This dish tastes best with whole-milk ricotta cheese. To cut back on calories, you can use part-skim ricotta cheese or low-fat cottage cheese.
• We love this dish to be saucy and cheesy, but you can customize this recipe to suit your taste buds.
• Don’t like it as saucy? Use about 1.5 cups of marinara, spread the sauce at the bottom of the baking dish. You can serve extra sauce on the side while serving.
• Don’t like as much cheese? Reduce the mozzarella cheese to 1 & 1/2 cups, 1 cup for the cheese filling, and 1/4 to 1/2 cup for topping the shells. You can also reduce the parmesan to 2 tablespoons for the topping.
• This recipe yields about 6 servings, if you consider 3 shells as a serving along with sides. You can get 4 servings out of this recipe if you serve it without any sides.
• Nutrition Disclaimer: Nutrition values listed are estimates calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.
• Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml

Nutrition

This crawfish etouffee is a classic Louisiana recipe packed with bold and robust flavors! Succulent crawfish tails are smothered in a rich and buttery gravy made with the holy trinity, dark nutty roux, and a hint of Creole spices.

You can make a Cajun or Creole version using this recipe, depending on your preference! Pair this crawfish etouffee with some steamed rice for the ultimate, Southern comfort food. Absolutely delicious & soul-satisfying!

‘Etoufee’ pronounced as ‘ay-too-fay’ is a French word that means ‘smothered’ or ‘suffocated’. In this context, it refers to how that delicious crawfish tail meat is smothered in a rich, buttery, gravy made with a dark nutty roux, caramelized veggies, fragrant garlic, and seasonings all tied together with a flavorful stock.

Crawfish are also known by many names. They are called crayfish by the Northerners. Other terms like mudbugs, crawdads, mountain lobsters, etc. are also used to describe crawfish. The taste of crawfish is a cross between shrimp and crab, with a sweet and subtle flavor.

I fell in love with etouffee ever since we enjoyed it in New Orleans. Since then we have enjoyed it quite a few times at one of our local Cajun restaurants in Lafayette. I hadn’t thought of giving it a go at home, but when I had some leftover crawfish tails from a crawfish boil, I thought it was time I tried making crawfish etouffee.

I do miss Cajun food so much, I carried a lot of spices back home with me because it is quite difficult to source the authentic stuff here in Mumbai. Primarily, crawfish are not even available commercially. But, I will definitely be making this with shrimp because it is just as delicious and deserves to be made for an indulgent meal.

• Ingredients required for this recipe
• Tips for making crawfish etouffee
• How to make Cajun crawfish etouffee – Step by step instructions
• Serving suggestions
• How to store leftovers?
• Can you freeze crawfish etouffee?
• You may also enjoy these Louisiana classics
• Crawfish Etouffee Recipe

Ingredients required for this recipe

You will need the following ingredients to make this recipe. (Find all the quantities in the step-wise tutorial and recipe card below).

• Louisiana crawfish tail meat , which you will find in the freezer section of your grocery store, in 16 oz packets.
• Unsalted butter and flour: I’ve used butter to make the roux. You can use oil, Crisco, bacon grease, or lard instead.
• Holy trinity: Equal parts onions, celery, and green bell peppers.
• Freshly minced garlic: You can use store-bought minced garlic, but fresh is so much better.
• Seasoning: I used Tony Chachere’s salt-free Creole seasoning. I love that it is salt-free, and that gives me control over the sodium content of the dish. I also added some cayenne pepper for a kick.
• Stock: I used chicken stock made with better than bouillon base because that is what I had at home. I did the blunder of discarding the crawfish head and tails when, in fact, I should have made a stock with it. You could use seafood stock or crawfish stock for that authentic flavor. If you have none of these, simply use water.
• Green onions and chopped parsley
• Cooked rice: To serve
• Additional ingredients: You could add a dash of Worcestershire sauce along with the stock and lemon juice, in the end, to add some acidity to the dish and cut down the richness.

That’s about it. As you see, the ingredient list is not very long. You should definitely try making this restaurant-worthy dish at home.

Tips for making crawfish etouffee

Stay clear of Chinese crawfish: Please do not use this to make etouffee, they do not taste anything like Louisiana crawfish. For that authentic flavor, use Louisiana crawfish always. If you still go ahead with Chinese crawfish, drain and use it to get rid of that somewhat bitter flavor.

• Shrimp: Clean and devein 1 lb of shrimps. Sprinkle Creole seasoning, saute with a little butter until it turns pink, set aside. Add it instead of crawfish in the recipe. If using frozen shrimp, thaw them.
• Crabmeat: Add a pound of lump crabmeat in place of the crawfish.
• Chicken: Cut 1 pound of chicken breasts or thighs into 1.5 inch chunks. Season a cup of flour with a pinch of salt, pepper, and 1/2 teaspoon or more of Creole seasoning. Dredge the chicken pieces in flour and fry in hot oil until cooked through and golden brown on the outside. Set aside and add it instead of crawfish in this recipe.

Definitely use all the veggies included in the Holy Trinity: I’d not skip on the onions, bell peppers, or celery as it pretty much forms the base of every Cajun/Creole dish. The caramelized vegetables in butter along with garlic add a delicious layer of complex flavors, that cannot be missed in the final dish. Unless you are allergic or dislike one of these veggies strongly, I highly recommend you use the holy trinity to make this crawfish etouffee.

Pay attention to the roux: Roux is used in thickening gravies, sauces, stews, etc. It is made with equal parts of fat and flour.

For etouffee, you have to cook the roux until it is a shade darker than peanut-brown color. This adds a nice nutty, depth of the flavor to the dish.

Now here’s the deal! If you don’t cook the roux long enough, the entire dish will have a raw flour taste. A lighter-colored roux or blonde roux as it is known is not right for etouffee, it will just taste like a thick crawfish soup. On the other hand, if you leave the roux unattended, it might turn dark and even burn.

Please do not use a burnt roux, as it will make the etouffee bitter and inedible. You’d be wasting precious crawfish meat here. Just dump the entire thing, and start with a fresh roux.

I did burn my roux the first time, I simply tossed it out and started afresh. If you want to make it easier, simply buy the bottled roux and use that instead. Personally, I’ve not tried using a bottled roux, but I’m sure it would be great.

Seasoning: Since I used crawfish meat from a leftover boil, I reduced the seasoning because it was well seasoned. If you are not sure about how much to season, start off with as little as 1/2 teaspoon Cajun or Creole seasoning at a time, tasting as you go. I added about 1/2 tablespoon of Creole seasoning.

Make a Creole version: The cajun version does not include tomatoes, but if you like, you can make a Creole version by adding tomatoes. Add 1- (14.5 oz) can of diced tomatoes or tomato sauce if you don’t like the tomato chunks in step 3.

How to make Cajun crawfish etouffee – Step by step instructions

Step 1: Make the roux

Heat 1/4 cup unsalted butter in a heavy-bottomed skillet, dutch oven, or cast-iron skillet over medium heat. Once the butter melts, add 1/4 cup of all-purpose flour, and mix with a whisk or wooden spatula until smooth. Cook, stirring continuously until the roux reaches a peanut brown or caramel color. It took me about 11 minutes. Switch off the heat, and continue whisking until it turns a shade darker. Set it aside.

Step 2: Saute the holy trinity, garlic, and roux

Heat another saute pan over medium-high heat, add 1/4 cup of unsalted butter, once it melts, add 1/2 cup each of diced onion, bell pepper, and celery along with 4 cloves of minced garlic (you can reduce the garlic as per your preference). Cook until the vegetables soften.

Add the prepared roux, mix well, and cook for another minute.

Step 3: Add the stock and seasonings

Add 1 cup of stock, and mix, and cook for 1-2 minutes, until the mixture thickens.

Then add the remaining 1 cup of stock and mix well. Add 1/2 tablespoon of salt-free Creole/Cajun seasoning along with 1/8 teaspoon of cayenne pepper, 1/4 teaspoon Kosher salt, 2 bay leaves (if using), and 1-(14.5) oz can of no-salt, diced tomatoes (only for a Creole version). Mix well, cover with a lid and simmer for 10-15 minutes, stirring occasionally in between.

Note: If using regular Cajun or Creole seasoning, hold off the salt, since these already contain salt, taste and adjust in the end.

Step 4: Add crawfish tail meat and simmer

Add 12 to 16 oz of crawfish tail meat, mix well, cover, and simmer over low heat for about 5 minutes. Do not overcook the crawfish.

I had about 12 oz of leftover crawfish meat, so that’s what I used. You can add the entire 16 oz packet of frozen and thawed crawfish tail meat.

Step 6: Serve

Check for seasonings, adjust with salt if required. If the etouffee is too thick, add the remaining 1/2 cup of stock, and heat it through. Sprinkle parsley and mix well.

Serve with steamed rice, sprinkle some more chopped parsley, and scallion greens. Add a few dashes of hot sauce. Enjoy!

Notes

1. To make your own crawfish stock:

• Prep the crawfish. Use 1 pound of fresh boiled crawfish. Remove the tail of the crawfish, place the head in another bowl. Peel the shell off of the tail, and place it in the bowl containing the crawfish heads. Remove and discard the black string on the back of the tail meat and set the meat aside in another bowl. Repeat with the rest of the crawfish.
• Add 2 quarts of water in a large saucepan, add 1/2 teaspoon of creole seasoning and mix well. Add the crawfish heads and tails. Cover and simmer for 1 hour. Drain the stock through a fine-mesh strainer, taste for seasoning, and adjust if required. If using leftover crawfish from a crawfish boil, skip the seasonings as it already has a lot of flavor and spice.

2. If you can’t find Cajun/Creole seasoning, use this spice blend : 1/4 to 1/2 teaspoon of kosher salt, 1/2 teaspoon each of freshly cracked black pepper, dried thyme, dried oregano, paprika, 2 teaspoons of dried parsley, and 1/8 teaspoon (or more) of cayenne pepper. Skip the additional salt in the recipe. Adjust with more salt if needed in the last step.

Serving suggestions

Traditionally, etouffee is served around a mound of steamed rice. The rice is tightly packed in a bowl and inverted onto a shallow bowl.

You can also serve it with brown rice, quinoa, riced cauliflower, or mashed potatoes.

Serve a fresh salad and some crusty bread, cornbread, or garlic bread on the side for a complete, wholesome, and hearty meal.

How to store leftovers?

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, remove it from the fridge at least 30 minutes before serving. Transfer to a skillet, add a splash of stock if it looks too thick. Warm on low heat just until heated through.

Can you freeze crawfish etouffee?

Yes, you can freeze etouffee to enjoy it at a later time. Once the etouffee cools down completely, transfer it into a freezer-safe, airtight container, leaving an inch of headspace or into a freezer bag, and squeeze out all the air. Label and freeze up to 2-3 months.

Thaw overnight in the fridge, remove from the fridge at least 30 minutes before serving. Transfer to a skillet, if it is too thick, add a splash of stock and warm on low heat just until heated through.

You may also enjoy these Louisiana classics

• Instant Pot red beans
• Instant Pot Jambalaya

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Crawfish Etouffee Recipe

Ingredients1x2x3x

For the roux

• 1/4 cup unsalted butter or oil
• 1/4 cup all-purpose flour

For the crawfish etouffee sauce

• 12 to 16 oz Louisiana crawfish tail meat, thaw if frozen
• 1/4 cup unsalted butter, you could use up to 1/2 cup of butter
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• 4 garlic cloves, finely minced
• 2 to 2.5 cups seafood or chicken stock, or homemade crawfish stock
• 1/2 tablespoon Tony Chachere’s salt-free Creole seasoning
• 1/8 teaspoon cayenne pepper, adjust as per desired heat
• 1/4 teaspoon Kosher salt, or to taste

Optional ingredients

• 1- 14.5 oz can of diced tomatoes, undrained, for a Creole version
• 2 Bay leaves

To serve

• Cooked rice, about 3 cups
• Hot sauce, as required, optional

Instructions

• Heat butter in a heavy-bottomed skillet, dutch oven, or cast-iron skillet over medium heat. Once the butter melts, add all-purpose flour, and mix with a whisk or wooden spatula until smooth.
• Cook, stirring continuously until the roux reaches a peanut brown or caramel color. Switch off the heat, and continue whisking until it turns a shade darker. Set it aside.
• Heat another saute pan over medium-high heat, add butter, once it melts, add diced onions, bell pepper, and celery along with minced garlic. Cook until the vegetables soften.
• Add the prepared roux, mix well, and cook for another minute.
• Add 1 cup of stock, and mix, and cook for 1-2 minutes, until the mixture thickens.
• Then add the remaining 1 cup of stock and mix well. Add Creole/Cajun seasoning along with cayenne pepper, Kosher salt, 2 bay leaves (if using), and 1-(14.5) oz can of no-salt, diced tomatoes (only for a Creole version). Mix well, cover with a lid and simmer for 10-15 minutes, stirring occasionally in between.
• If using regular Cajun or Creole seasoning, hold off the salt, since these already contain salt, taste and adjust in the end.
• Add crawfish tail meat, mix well, cover, and simmer over low heat for about 5 minutes. Do not overcook the crawfish.
• Check for seasonings, adjust with salt if required. If the etouffee is too thick, add the remaining 1/2 cup of stock, and heat it through. Sprinkle parsley and mix well.
• Serve with steamed rice, sprinkle some more chopped parsley, and scallion greens. Add a few dashes of hot sauce. Enjoy!

Notes

• Prep the crawfish. Use 1 pound of fresh boiled crawfish. Remove the tail of the crawfish, place the head in another bowl. Peel the shell off of the tail, and place it in the bowl containing the crawfish heads. Remove and discard the black string on the back of the tail meat and set the meat aside in another bowl. Repeat with the rest of the crawfish.
• Add 2 quarts of water in a large saucepan, add 1/2 teaspoon of creole seasoning and mix well. Add the crawfish heads and tails. Cover and simmer for 1 hour. Drain the stock through a fine-mesh strainer, taste for seasoning, and adjust with salt if required. If using leftover crawfish from a crawfish boil, skip the seasonings as it already has a lot of flavor and spice.