Louisiana Crawfish Étouffée

Recipe from

Coastal Living


1/4 pound butter
1 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup diced tomato
2 tablespoons minced garlic
2 bay leaves
1/2 cup tomato sauce
1 cup all-purpose flour
6 cups crab or crawfish stock
2 pounds cooked Louisiana crawfish tail meat
2 tablespoons sherry
1 cup chopped green onions
1/2 cup chopped fresh parsley
Creole seasoning
Hot cooked rice
Hot sauce


Melt butter in a large, heavy saucepan over medium heat. Add onion and next 7 ingredients; sauté 5 to 7 minutes or until vegetables are tender.

Add flour and cook, stirring constantly, 10 minutes or until mixture is a rich, dark brown.

Stir in stock, and simmer over medium-low heat 45 minutes. Add crawfish, and cook until heated. Stir in sherry, green onions, and parsley. Add Creole seasoning to taste.

Serve over hot cooked rice with hot sauce on the side.

Chris Clime,

Coastal Living

June 2007
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