Yield
Makes 4 to 6 servings

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. 

How to Make It

Step 1

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.

Step 2

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

Ratings & Reviews

kwgaynor's Review

kwgaynor
May 11, 2012
This was an incredibly tasty dish. Restaurant quality for sure. It was super easy to prepare. We used just one pound of crawfish tails and it was more than enough meat. Also, we used 1/2 teaspoon of ground red pepper -- more than that, and it would have been too spicy for me. This is definitely a keeper recipe for us.

cartersmom628's Review

cartersmom628
March 09, 2011
This was so easy and really, really good. I added a full teaspoon of cayenne and it gave it the perfect amount of spice. I may add more next time to make it a little spicier. I will be making this again.

winogurl's Review

Sharock47
November 07, 2013
N/A

Sharock47's Review

Girdlebug
July 09, 2013
N/A

Girdlebug's Review

winogurl
December 17, 2011
N/A

Amazing!

Isley
April 30, 2017
Made my palate very happy! Probably should used 1/2 teaspoon of ground red pepper instead of 1 teaspoon but it was still very delicious.