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Flavorful Crawfish Etouffee

This dish is a pleasure to serve because it's attractive as well as tasty.
  • Total Time
    Prep: 5 min. Cook: 1-1/2 hours
  • Makes
    8 servings


  • 1/3 cup all-purpose flour
  • 1/2 cup canola oil
  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 1 can (15 ounces) tomato sauce
  • 1 cup water
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon lemon juice
  • 3/4 teaspoon Creole seasoning
  • 2 pounds frozen cooked crawfish tails, thawed
  • Hot cooked rice


  • In a Dutch oven, whisk flour and oil until smooth. Cook over medium-high heat for 5 minutes, whisking constantly. Reduce heat to medium; cook and stir 10 minutes longer or until mixture is reddish-brown.
  • Add the green pepper, onion and celery; cook and stir for 5 minutes. Add the tomato sauce, water, Worcestershire sauce, garlic powder, paprika, lemon juice and Creole seasoning. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
  • Stir in crawfish and heat through. Serve with rice.
Nutrition Facts
1 each: 269 calories, 15g fat (2g saturated fat), 155mg cholesterol, 451mg sodium, 11g carbohydrate (3g sugars, 2g fiber), 22g protein.

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