Crawfish Etouffee

Darla Sibley


I have to double or even triple the recipe...because my family loves this recipe so much!
I have also used shrimp instead of crawfish before too...either way--MM Good~


★★★★★ 1 vote



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  • 1 stick
    butter or margarine
  • 1 Tbsp
  • 1
    onion-finely chopped
  • 1 Tbsp
    bell pepper-finely chopped
  • 3 tsp
    minced garlic
  • 1 lb
    crawfish tails
  • 1 bunch
    green onions-chopped
  • 1 tsp
    dried parsley
  • 4-5 dash(es)
    tabasco hot sauce
  • ·
    salt & pepper to taste
  • ·
    a 1/4 cap liquid crab boil

How to Make Crawfish Etouffee


  1. Melt butter in a cast iron deep skillet or Dutch oven if doubling recipe. Add flour, stir until well blended.
  2. Add onion, bell pepper and garlic; Saute until tender.
  3. Add crawfish; heat thoroughly. Cover, simmer on low heat 5-10 minutes. Stirring occasionally.
  4. Add salt, pepper, Tabasco, green onions, parsley, and crab boil. Stir well. Simmer covered about 20-25 minutes. Stirring often.

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About Crawfish Etouffee

Course/Dish: Fish
Other Tag: Quick & Easy

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