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Crawfish Etouffee Recipe

Crawfish Etouffee Recipe

This is a fun and interesting dish to serve when entertaining. For some, it's an introduction to crawfish and Cajun food. Our favorite seafood restaurant features this dish on their menu and it's fabulous! —Tamra Duncan
TOTAL TIME: Prep: 15 min. Cook: 50 min. YIELD:6-8 servings


  • 1/2 cup butter, cubed
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1-1/4 cups chopped celery
  • 1 cup chopped green pepper
  • 1/2 cup chopped green onions
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup water
  • 1/4 cup minced fresh parsley
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2 pounds frozen cooked crawfish tail meat, thawed
  • Hot cooked rice


  • 1. In a large heavy skillet, melt butter; stir in flour. Cook and stir over low heat for about 20 minutes until mixture is a caramel-colored paste. 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.
  • 2. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice. Yield: 6-8 servings.

Nutritional Facts

1 cup: 250 calories, 13g fat (7g saturated fat), 187mg cholesterol, 579mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 22g protein.

Reviews for Crawfish Etouffee

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daverox User ID: 8365955 226074
Reviewed May. 8, 2015

"I made it with shrimp and went x2 with the tomato paste and the cayenne pepper. It outstanding i can not stop eating it. this gos in to my top 10."

lgrant1915 User ID: 4114993 137992
Reviewed Apr. 5, 2014

"Easy, quick and delicious!"

firstofsixinHouston User ID: 7216750 135556
Reviewed Apr. 7, 2013

"Try with shrimp! Add more liquids to make a sauce that can seep into the rice. I add a small hot pepper and red pepper flakes. Put parsley sprig on top before serving. It is a festive dish."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.