Crawfish Etouffee

Crawfish Etouffee Recipe

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Lynette !


A traditional etouffee using crawfish and the Cajun holy trinity.


★★★★★ 1 vote

15 Min
20 Min
Stove Top


  • 1/4 c
    vegetable oil
  • 1 c
    onion, finely chopped
  • 1/2 c
    celery, finely chopped
  • bell p1/2 c
    green bell pepper, finely chopped
  • 2 clove
    garlic, minced
  • 1 Tbsp
    tomato paste
  • 1 tsp
  • 3/4 c
    fish stock
  • 1 lb
    shelled crawfish tails
  • c
    scallions, thinly sliced
  • 1/4 c
    parsley, chopped
  • 1/2 tsp
    tabasco sauce
  • 1/4 tsp
  • ·
    hot basmati rice

How to Make Crawfish Etouffee


  1. In a large skillet, heat the oil over medium-high heat. Add the onion, celery, bell pepper, and garlic. Cook 8 to 10 mintues or until tender, stirring frequently. Stir in the tomato paste and cook for 1 minute.
  2. In a small bowl, combine the cornstarch and fish stock. Stir until smooth.
  3. Add to the vegetables in the skillet and bring to a boil, stirring constantly. Add the crawfish, scallions, parsley, Tabasco sauce, and salt. Cook 5 minutes or until the crawfish are tender, stirring frequently. Serve over hot rice.

Printable Recipe Card

About Crawfish Etouffee

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Cajun/Creole

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