Crawfish Étouffée

Crawfish Étouffée

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Debra Schweikert


I have no idea whether Prejean's Restaurant still exists in Lafayette--but this was one of their recipes that I was lucky to snag back in the 90's. It is very, very good.


☆☆☆☆☆ 0 votes

15 Min
25 Min
Stove Top


  • 2 stick
  • 5 Tbsp
  • 1/3 c
  • 3/4 c
    diced onion
  • 1/2 c
    diced celery
  • 1/3 c
    diced, seeded red bell pepper
  • 1/2 c
    chopped scallions
  • 1/3 c
    chopped parsely
  • 3 Tbsp
    chicken bouillon granules
  • 1 Tbsp
  • 1 tsp
  • 1/2 tsp
    garlic powder
  • 3 lb
    crawfish tails
  • 1/2 c
    sliced green onion tops
  • 8 c
    steamed, long-grain rice

How to Make Crawfish Étouffée


  1. In small saucepan over low-heat, combine 5 T of the butter with the flour. Make a roux by cooking, stirring constantly for about 20 minutes until the mixture is golden brown. DO NOT ALLOW IT TO BURN. Remove pan from heat and set aside.
  2. In large saucepan, heat 2 sticks butter, and add onions, celery, bell pepper and chopped scallions. Sauce until tender, about 5 minutes. Add 1/4 cup of the parsley, chicken bouillon granules, paprika, cayenne, garlic powder, and black pepper. Saute, stirring, for 2 minutes.
  3. Add 4 cups water to saucepan and bring to a boil. Add roux and stir until thickened, about 1 minute. Add crawfish and scallion tops. Heat. Garnish with remaining chopped parsley. Serve over rice.

Printable Recipe Card

About Crawfish Étouffée

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Hashtag: #crawfish

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