Crawfish E'Touffee

Debora Hotard


This is a traditional favorite recipe of cajun country. Every family has it's on little tweeks of the same recipe. The recipe I am sharing with you is the way my Momma taught me to make it, with a slight tweeking to make it my own. My family absolutely loves this one.

Please note that the prep time seems long because I am taking into account peeling my own blanched crawfish. If you use packaged tails already peeled, you save half of the prep time.

You may also use this recipe to make Shrimp E'Touffee just by replacing the crawfish with shrimp.

The picture of this recipe is actually of a shrimp E'Touffee.

★★★★★ 2 votes
1 Hr
1 Hr 15 Min


2 1/2 lb
peeled crawfish tails
4 medium
red onions, peeled and finely chopped
3 large
celery stalks, finely chopped
1 bunch
green onions, chopped
1/2 c
fresh parsley, chopped
1/4 c
all purpose flour
1/4 c
vegetable oil
1 large
green bell pepper, finely chopped
5 clove
garlic, pressed
1/2 tsp
red pepper flakes
1 tsp
hop pepper sauce, i use l louisiana hot sauce
1 1/2 tsp
sea salt
1 tsp
black pepper
4 c
seafood stock, home made or store bought.


1Pour oil and flour in a heavy pot to form a rue. I always use a black iron 5 qt.dutch oven to make this recipe. Stirring constantly, cook over medium heat until flour turns a deep golden brown.
2Add onions, continue to cook until onions begin to turn a caramel brown color around the edges. At that point stir in the celery, bell pepper, and garlic. Brown well. Add crawfish tails, and crawfish fat if available, along with red pepper flakes, hot pepper sauce, salt and black pepper. Stir to combine all together. Continue to cook for a few minutes.
3Add in 4 cups seafood stock. Simmer for 35 minutes. Add parsley, and green onions and cook for a few minutes longer. Remove from heat. Serve over hot, cooked rice.

About this Recipe

Course/Dish: Other Main Dishes