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Crawfish Etouffee


If you can't find crawfish you can use shrimp but it won't be quite the same

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Rate this recipe 4.6/5 (11 Votes)


  • 7 tbls vegetable oil
  • 3/4 c. all purpose flour
  • 4 tbls (1/2 stick) sweet butter
  • 1 c. coarsely diced onions
  • 1 c. coarsely diced celery
  • 1 c. coarsely diced green peppers
  • 1 lb crawfish tail meat, peeled
  • 2 bay leaves
  • 1/4 c. dry sherry
  • 1 1/2 tsps freshly ground black pepper
  • 3 tbls Louisiana style hot sauce
  • 1/2 tbl. Tabasco sauce (in addition to the other hot sauce)
  • 1/2 tbl chile powder
  • 1/2 tsp cayenne pepper
  • 1 tbl salt
  • 5 - 6 c. chicken stock


Servings 6
Preparation time 30mins
Cooking time 60mins


Step 1

1. Prepare a roux by heating the oil in a heavy skillet over medium heat and whisk in the flour. Cook, stirring constantly with a wooden spoon until the color of ground coffee. Removed from the heat and continue stirring until slightly cooled.

2) Melt the butter in a Dutch oven, saute the onions, celery and peppers over medium heat until the onion is translucent, about 4 minutes. Add all of the remaining ingredients (see note below) and stir in the roux. Cook until thick, about 20 minutes

*Note, if the crawfish is already fully cooked, add it just before serving to warm through


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