Cook's Warehouse Class: Crawfish Étouffée

Cook's Warehouse class recipe

Yield: 6 servings ( Serving Size: Cups )
Community Recipe from


  • 1 pound(s) Crawfish tails
  • 1 whole(s) Red Bell Pepper Small diced
  • 1 whole(s) Onion Small diced
  • 2 stalk(s) Celery ribs Small diced
  • 2 tablespoon(s) Garlic Minced
  • 2 tablespoon(s) Tomato paste
  • 1 tablespoon(s) Paprika
  • 1 tablespoon(s) Old Bay
  • 2 ounce(s) Brandy
  • 1 cup(s) Cream
  • 2 tablespoon(s) Flour
  • 2 tablespoon(s) Butter
  • 1 cup(s) Lobster stock or Chicken stock


  1. Cook peppers, onions, and celery in butter. Add garlic, spices, and flour mixing well. Add tomato paste (make space so tomatoes touch the bottom and get a chance to roast a little), Brandy (go slow so it doesn't flame), cream, and stock. Season with salt. Cook mixture until desired consistency. Serve over steamed rice.
September 2013

This recipe is a personal recipe added by NadBlake and has not been tested or endorsed by MyRecipes.

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