Crawfish Etouffee Recipe

Crawfish Etouffee Recipe


How To Make Crawfish Etouffee

This Cajun crawfish etouffee recipe offers a tangy and smoky bite that's similar to gumbo, for a filling dish paired with rice.

Prep: 15 mins
Cook: 50 mins
Total: 1 hr 5 mins


  • ½ cup butter, cubed
  • ½ cup all-purpose flour, plus additional 2 tbsp
  • cups celery, chopped
  • 1 cup green pepper, chopped
  • ½ cup green onions, chopped
  • 14½ oz chicken broth, (1 can)
  • 1 cup water
  • ¼ cup fresh parsley, minced
  • 1 tbsp tomato paste
  • 1 bay leaf
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp cayenne pepper
  • 2 lbs crawfish tail meat, frozen cooked, thawed
  • rice, cooked


  1. In a large cast-iron or another heavy skillet, melt butter; stir in flour. Cook and stir over low heat for about 20 minutes until the mixture is a caramel-colored paste.

  2. Add the celery, pepper, and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper, and cayenne pepper. Bring to a boil.

  3. Reduce heat; cover and simmer, for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through.

  4. Serve with rice and enjoy!


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