Crawfish Etouffee

The Classic Taste Of New Orleans!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 30 minutes

1 lb. peeled crawfish tails with fat
1 stick butter
1 cup celery, slice
1 cup onions, diced
1/2 cup green pepper, diced
1/2 cup red pepper, diced
2 cloves garlic, sliced
2 bay leaves
1 tbsp flour
1 cup water
1/4 cup green onions, sliced
pinch cayenne pepper
white pepper
minced parsley for garnish

Cooking Tools

Large skillet


In a large saute pan over medium high heat, melt the butter. Add the onions, celery, diced green & red peppers and saute until the vegetables about 10 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Sprinkle in the flour and mix to absorb in the liquid and cook for additional minute before adding the water. Season with salt, pepper and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the green onions and continue cooking for 2 minutes. Serve over steamed white rice, garnish with minced parsley.
Serves 4

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