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Crawfish Etoufee Recipe

Crawfish Etouffee

Dax Phillips
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Cuisine Cajun or Creole
Servings 10


  • 1 stick of unsalted butter 8 tbsp
  • 4 tbsp all purpose flour
  • 1 whole onion diced
  • 2 cups of celery diced
  • 1 bay leaf
  • 1 cup of green bell pepper diced
  • 1 carrot diced
  • 4 cloves of garlic minced
  • 2 cups of chicken stock
  • 1 1/2 cups diced tomatoes
  • 2 tbsp creole spice mix
  • 1/2 tsp cracked black pepper
  • 1 tsp salt to your taste
  • 2 lbs crawfish tails if frozen, make sure they are thawed
  • Cooked jasmine rice per serving
  • Flat leaf parsley for garnishing


  • Start by getting a large pot onto the stove on medium heat. Add in your butter, and melt it down. Once you begin seeing the butter foam, tilt the pot, and use a spoon to skim off just the top of the foam. Discard the foam. Return the pot back to the heat, and toss in the flour.
  • Stir the flour into the butter, and cook for about 5 minutes, stirring along the way. The flour will become blonde, then begin to darken a bit. Just be careful not to burn the flour.
  • Add in your onion, celery, bay leaf, garlic, carrot, and tomatoes, and cook for about 10-15 minutes in the roux, stirring along the way. Cook until the onions become translucent.
  • Once the onions turn translucent, add in the black pepper, salt, and cajun seasoning. Give a good stir, then add in your chicken stock. Stir well, and continue cooking on medium heat until the sauce thickens. I love this part and always have.
  • Once the sauce thickens, add in the crawfish tails. Stir again, and once the crawfish are warmed through, roughly 5 minutes or so, you are then ready to plate and serve.
  • Some like to serve rice on top, but my preference is to let the crawfish etouffee shine and serve on top of cooked rice.
  • So get a serving bowl ready, add in some cooked jasmine rice, and ladle on a nice pile of crawfish etouffee. Garnish with chopped parsley and dig in!