Makes 4 to 6 servings

Seafood markets sell frozen, peeled crawfish tails harvested in Louisiana or China. You can substitute peeled shrimp, but the color won't be as intense.

How to Make It

Step 1

Melt butter in a large skillet over medium heat. Add onion and next 3 ingredients; sauté, stirring constantly, 5 minutes.

Step 2

Stir in crawfish and next 5 ingredients; cook 5 minutes. Stir in flour; cook, stirring constantly, 2 minutes.

Step 3

Stir in water gradually; cook over low heat 20 minutes, stirring mixture occasionally.

Step 4

Stir in green onions and parsley; cook 3 minutes. Serve over rice.

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Ratings & Reviews

LS5216's Review

January 27, 2010
This is how I make etouffee and it has yet to let me down - great recipe!