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


1 stick
butter or margarine
1 Tbsp
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


  • 1Melt butter in a cast iron deep skillet or Dutch oven if doubling recipe. Add flour, stir until well blended.
  • 2Add onion, bell pepper and garlic; Saute until tender.
  • 3Add crawfish; heat thoroughly. Cover, simmer on low heat 5-10 minutes. Stirring occasionally.
  • 4Add 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