Crawfish Etouffe

Crawfish Etouffe Recipe

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Brenda Forbes


This was my materanl grandmother's recipe, Grandma Guidry. As you probably guess, from her name, was Cajun. She was an excellent cook and I will share several of her recipes.

As a note, shrimp can be substituted for the crawfish. (But, crawfish are very good--they taste similar to shrimp, only a little sweeter.)


★★★★★ 1 vote

5 Min
35 Min
Stove Top


  • 1 lb
    crawfish, frozen, cleaned and deveined
  • 1 large
    onion, chopped fine
  • 1 clove
    garlic, crushed/mashed
  • 1 large
    green bell pepper, chopped fine
  • 3/4 stick
    butter (or margarine)
  • 3 Tbsp
  • ·
    salt and pepper, to taste
  • 3/4 c
  • 2 tsp
    kitchen bouquet

How to Make Crawfish Etouffe


  1. Preheat a large, heavy non-stick pot or dutch oven. (I prefer a cast iron dutch oven.)
  2. Place frozen "block" of crawfish in pot. Reduce heat to medium high. Add onions, garlic, bell peppers, salt, pepper, margarine, and flour. (As this is cooking, use a large spoon to help separate the crawfish as the heat thaws and breaks up the block of crawfish.) CONSTANTLY stir (gently--do not cut into crawfish)and scrape bottom of pot until mixture browns. (Mixture should not be as dark as a roux (which is chocolate brown) but almost like browning chicken.)
  3. When crawfish mixture is browned enough, add water and Kitchen Bouquet to obtain a golden-tan color.
  4. Simmer 10 minutes so flavors can blend.
  5. Serve on a bed of cooked rice (brown or white). Garlic French bread, a tossed salad, and white wine completes this meal exquisitely!

Printable Recipe Card

About Crawfish Etouffe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tag: Quick & Easy

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