Crawfish Etouffee Donnas

Crawfish Etouffee Donnas Recipe

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Melanie B


Crayfish, crawfish, crawdads, mud bugs...Whatever you call them, they are soooo yummy. This is such a delicious recipe. We made it a few years ago for a New Years party. I only got a small bowl before all the guests gobbled it up. They all wanted the recipe. Read the recipe all the way through BEFORE you start cooking.

This is another MIL recipe. Can you tell I love her cooking!


★★★★★ 2 votes

45 Min
Stove Top


  • 1/4 lb
  • 2 clove
    garlic crushed
  • 2 large
    onions chopped
  • 2 c
  • 2
    stalks celery chopped
  • 1
    bell pepper chopped
  • 4 Tbsp
  • 4
    chicken bouillon cubes
  • 2
    scallions chopped
  • ·
    salt, black and red pepper, tabasco to taste.
  • 2 Tbsp
    chopped parsley
  • 1 or 2 lb
    crawdad tails with fat, that is the yellow stuff at the end of the tails when you buy them in a frozen packet.

How to Make Crawfish Etouffee Donnas


  1. Melt butter in a heavy skillet. Saute veggies (except scallions) in butter , cover and cook 30 minutes. Add seasonings (except parsley) and tails. Saute 1 minute . Stir in flour 1 T at a time and saute 3 minutes.

    Add water and bouillon cubes, green onions and parsley.

    Simmer 10-15 min.

    Serve over hot cooked rice.

Printable Recipe Card

About Crawfish Etouffee Donnas

Course/Dish: Other Soups
Main Ingredient: Seafood
Regional Style: Cajun/Creole

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