Crawfish Étouffée

Prepare crawfish étouffée, a classic Cajun main dish, in the comfort of your own home.  Serve over hot cooked rice with buttered toast for a hearty meal. 

  • Yield: Makes 4 to 6 servings


  • 1/4 cup butter or margarine
  • 1 none medium onion, chopped
  • 2 none celery ribs, chopped
  • 1 none medium-size green bell pepper, chopped
  • 4 none garlic cloves, minced
  • 1 none large shallot, chopped
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 none to 1 teaspoon ground red pepper
  • 1 none (14 1/2-ounce) can chicken broth
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives
  • 2 pounds cooked, peeled crawfish tails*
  • none Hot cooked rice
  • none Garnishes: chopped fresh chives, ground red pepper


Melt butter in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; sauté 5 minutes or until tender. Add flour, salt, and red pepper; cook, stirring constantly, until caramel colored (about 10 minutes). Add next 3 ingredients; cook, stirring constantly, 5 minutes or until thick and bubbly. Stir in crawfish; cook 5 minutes or until thoroughly heated. Serve with rice. Garnish, if desired.

*2 pounds frozen cooked crawfish tails, thawed and drained, may be substituted for fresh crawfish.


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Crawfish Étouffée Recipe