Crawfish Gravy
A Louisiana gravy of crawfish tails in a dark, peppery roux with the trinity of onion, celery, and bell pepper. Served over rice, cornbread, or fried fish in crawfish season.
| Category | Gravies |
|---|---|
| Origin / Region | New Orleans |
| Classic base | Rice or cornbread |
| Prep time | About 40 minutes, mostly the roux |
| Storage | Refrigerate sealed; the flavor deepens overnight. |
| Shelf life | 2 to 3 days refrigerated; freezes acceptably |
| Best uses | Rice plates, cornbread, fried fish, grits |
| Substitutes | Shrimp for crawfish out of season; a lighter roux for a quicker pan |
| Last checked | October 18, 2026 |
About it
Crawfish gravy rides crawfish season, roughly winter's end to early summer in Louisiana, when tails are cheap and plentiful. Étouffée is its close, richer cousin; the gravy is the weeknight form.
Making it
Cook a dark roux, then add the trinity and cook it down in the roux. Add stock and crawfish tails with their fat, and simmer briefly — tails toughen if they cook long. Season with cayenne and thyme.
Serving it
Over rice for supper, over cornbread for a Louisiana breakfast plate, and over fried fish on Fridays.
Swaps & pairings
Add tomatoes and it leans toward a sauce piquante. Serve it over grits and it crosses into Lowcountry territory.
More from this region: New Orleans