Crawfish Étouffée

Crawfish Étouffée

  • Yield: Makes 4 to 6 servings


  • 1/4 cup butter
  • 2 tablespoons olive oil
  • 1/3 cup all-purpose flour
  • 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
  • 2 teaspoons Cajun seasoning
  • 1/2 teaspoon ground red pepper
  • 1 none (14-oz.) can low-sodium chicken broth
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives
  • 2 pounds cooked, peeled crawfish tails*
  • none Hot cooked rice


1. Melt butter with oil in a large Dutch oven over medium-high heat; stir in flour, and cook, stirring constantly, 5 minutes or until caramel colored. Add onion and next 6 ingredients; sauté 5 minutes or until vegetables are tender.

2. Add chicken broth, parsley, and chives; cook, stirring constantly, 5 minutes or until mixture is thick and bubbly.

3. Stir in crawfish; cook 5 minutes or until thoroughly heated. Serve with hot cooked rice.

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


Go to Full Version of

Crawfish Étouffée Recipe