Crawfish Etouffee

Serves: 4

Prep Time: 45 mins.

Cook Time: 45 mins.

Total Ingredients: 19



  • 4 Tbsps Unsalted Butter
  • 3 Tsps Creole Seasoning
  • 2 Tsps Fresh Thyme Leaves
  • 3 Stalks Celery
  • 2 Wholes Dried Bay Leaf
  • 1 Large Onion
  • 1 Medium Green Bell Pepper
  • 2 Tbsps Tomato Paste
  • 1 Lb Crawfish Tails
  • 2 Tbsps All-Purpose Flour
  • 1 1/2 Cup Fish Stock
  • 1 Tbsp Red Wine Vinegar
  • 2 Tsps Worcestershire Sauce
  • 6 Drops Louisiana-Style Hot Sauce
  • 1/4 Cup Fresh Parsley
  • 3 Wholes Scallion
  • 2 Tsps Lemon Juice
  • 3 Pinches Kosher Salt
  • 2 Cups White Rice


  • Chop thyme leaves and place in ramekin, set aside
  • Dice celery, onion and green bell pepper and put into ramekin, set aside
  • Slice scallions, green and white parts, and split in half into two separate ramekins, set aside
  • Melt the butter over medium heat in a large heavy pot
  • Add the Creole seasoning, thyme, celery, bay leaves, onions and bell peppers and cook until the vegetables are soft, about 15 minutes
  • Add the tomato paste and cook, stirring, until well incorporated and beginning to caramelize, 2 minutes.
  • Stir in the crawfish tails and cook until they release their liquid, 2 minutes.
  • Sprinkle in the flour, stir until it is absorbed and cook until thickened, 1 minute
  • Slowly whisk in the fish stock, half a cup at a time, and then add the vinegar, Worcestershire and hot sauce
  • Bring to a simmer, reduce the heat to medium-low and cook until thickened and the flavors have developed, 15 minutes
  • Just before serving, stir in the half of the parsley and half of the scallions and simmer 3 minutes more
  • Add the lemon juice and season with salt
  • Serve over hot cooked white rice garnished with the remaining parsley and scallions


  • Using frozen crawfish tails makes this recipe fast and easy, but if you can get live crawfish, you can't beat the flavor.
  • If you're grocery store doesn't have frozen crawfish tails check your local fish market