Real Recipes From Real Home Cooks ®

crawfish etouffee

(1 rating)
Recipe by
Brandy Harrison-Hildreth
Houston, TX

Lived in Louisiana for quite a long time... Being the cook and inquisitive person I am, I watched and learned a lot when it comes to cajun cooking... Here is one of those dishes...

(1 rating)

Ingredients For crawfish etouffee

  • 1 1/2 c
    butter, divided
  • 1/3 c
  • sweet onion, chopped
  • bell pepper, chopped
  • celery, chopped
  • parsley, fresh
  • black pepper
  • garlic powder
  • 3 Tbsp
    chicken bouillon
  • 1 qt
    chicken stock
  • 2 lb
    crawfish tails
  • paprika
  • cayenne pepper

How To Make crawfish etouffee

  • 1
    Most of the ingredients in this dish are done in quantities to taste... So use as much as you want of each... First, make the roux with 1/2 cup of butter and 1/3 cup of flour. Stir constantly over medium heat until light brown and remove from heat.
  • 2
    In another pan add 1/2 cup of butter, onion, bell pepper, celery (also known in cajun land and the holy trinity), and green onions and cook approx. 8 min or so. Add paprika, pepper, garlic and chicken bouillon. Cook for about 2 min. stirring frequently. Add 1 qt of chicken broth and bring to a boil for 5 min.
  • 3
    Add reserved roux, stirring well with a wire whip. Reduce heat to medium and continue to boil for another 3 min. Add crawfish and tops of green onions and parsley. Stir in last 1/2 cup of butter. Turn heat on low and simmer until ready to serve.

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