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New Orleans Crawfish or Shrimp Étouffée


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Rate this recipe 4.5/5 (28 Votes)


  • 1 stick butter
  • 3/4 cup all-purpose flour
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1 cup diced celery
  • 1 clove garlic, minced
  • 2 cups diced yellow onion
  • 1/2 cup chopped bacon
  • 1/4 cup chopped parsley leaves
  • 1 cup beer
  • 4 cups clam juice
  • 1 bay leaf
  • 1 tablespoon Cajun seasoning
  • 1/4 teaspoon white pepper
  • 1 pinch cayenne
  • 1 cup half-and-half
  • 1 pound precooked crawfish or shrimp
  • Cooked rice, for serving



Step 1

In a heavy bottom pan melt butter and add flour to make a roux. Stir constantly over a low heat until it takes on a beige color and loses the floury taste; about 30 minutes.

When the roux is done, stir in vegetables, bacon and parsley. Add in beer, clam juice, bay leaf, seasonings and half-and-half. Stir, and cover pot. Let simmer for 30 to 45 minutes.

Nearing the end of cooking time, add in precooked crawfish/shrimp and serve over rice.

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