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Crawfish Etouffee

crawfish in gravy served over white rice

Photo: Bobak Ha’Eri

Crawfish Etouffee is a popular Cajun and Creole crawfish dish you will find in seafood restaurants all over Louisiana. If you make it at home, you’ll be surprised how easy it is!  Freezes well.


¼ pound of butter (1 stick)
2 cups chopped onions
1 cup chopped celery
½ cup chopped bell peppers
1 pound frozen crawfish tails (with fat), thawed
2 bay leaves
1 tablespoon flour
2 teaspoons corn starch
1 teaspoon salt
¼ teaspoon cayenne pepper
¼ Cayenne pepper
Tony’s seasoning, if desired
1 tablespoon chopped parsley
3 tablespoons chopped green onion tops


Melt ¼ pound of butter in a large skillet or pan over medium-high heat. Add 2 cups of chopped onions, 1 cup of chopped celery, and ½ cup chopped bell peppers. Saute for at least 10-12 minutes or until onions are soft.

Add a pound of peeled crawfish tails with juice and 2 bay leaves. Reduce heat to medium, stir occasionally and cook “until the crawfish begin throwing off a little liquid” (10-12 minutes).

Dissolve a tablespoon of flour in a cup of water. Add it to the crawfish mixture and season with 1 teaspoon of salt and ¼ teaspoon of cayenne pepper (and Tony’s if desired). Stir occasionally and cook about 4 minutes.

Dissolve 2 teaspoons of corn starch in a very small amount of water, just enough to blend. It should be thick but not lumpy. Add to mixture and cook a few minutes until sauce begins to thicken (it will thicken a little more when it cools, so don’t overcook).

Add 1 tablespoon of chopped parsley and 3 tablespoons of chopped green onions. Cook for another minute.

Remove bay leaves before serving.

Serve over hot rice.

Note: If you use crawfish from outside the US, they will be chewy and strong-tasting. We recommend you only use crawfish from Louisiana.

Prep Time: 30 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour and 15 Minutes
Servings: 6

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