Crawfish Etouffee

Leah Stacey


Take a trip to the Big Easy with just one bite of this lovely dish! I recently made this in my cooking class that I host and everyone loved it! You can buy crawfish tails frozen in most seafood freezer sections. I actually bought mine at Walmart. Enjoy!

★★★★★ 1 vote


1/2 c
(1stick) unsalted butter
all-purpose flour
1/4 c
peanut oil
4 large
onions, finely chopped
celery ribs, finely chopped
1 large
green pepper, finely chopped
4 Tbsp
chopped fresh garlic
bay leaves
fresh thyme sprigs or 1/2 tsp dried
3 Tbsp
worcestershire sauce
1/4 tsp
cayenne pepper
4 c
chicken stock
3 lb
crawfish tails, drained and juice reserved
2 c
heavy whipping cream
salt and black pepper to taste
a couple of dashes of tabasco
white rice, cooked
green onions, chopped


1Make a roux by combining the butter, flour, and oil in a heavy pan and cooking over low heat until a dark caramel color, about 15-18 minutes.
2Add all the vegetables except the green onions and cook until soft, 5 to 7 minutes.
3Add the bay leaves, thyme, Worcestershire sauce, and cayenne pepper. Slowly pour in the stock, whisking to incorporate it into the roux.
4Add the reserved crawfish juice and cook over low heat for about 1 hour,or until no flour taste remains.
5Add the crawfish tails and the cream. Mix well. Season to taste with the salt and pepper and dashes of tobasco cook for 5 minutes more and serve over steamed white rice. ( I like the Calrose rice the best)
6Garnish with chopped green onions.

About Crawfish Etouffee

Course/Dish: Fish
Collection: Mardi Gras!