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!


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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

How to Make Crawfish Etouffee


  • 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.

Printable Recipe Card

About Crawfish Etouffee

Course/Dish: Fish
Collection: Mardi Gras!

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