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


  • 1Preheat a large, heavy non-stick pot or dutch oven. (I prefer a cast iron dutch oven.)
  • 2Place 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.)
  • 3When crawfish mixture is browned enough, add water and Kitchen Bouquet to obtain a golden-tan color.
  • 4Simmer 10 minutes so flavors can blend.
  • 5Serve 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