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Crawfish Etouffee Recipe

[ 5 ] June 25, 2008 |

 Crawfish Etouffee Recipe

Crawfish Etouffee RecipeCrawfish etouffee has got to be the easiest Cajun recipe to make one of the most  incredibly fantastic dishes on the planet. If you don’t have crawfish available in your area, you can substitute shrimp or crab meat. Crab meat etouffee is beyond incredible! If you use crab meat, buy the claw meat. Not only is it less expensive than the lump or white crab meat, it also tastes better! If you want to learn how to make crawfish etouffee, you’ve come to the right place.

How to Make Crawfish Etouffee

Crawfish Etouffee Ingredients

1 lb Fresh Louisiana Crawfish or substitute crab meat or shrimp.

¼ cup All-purpose Flour

½ stick butter

4 cups Cajun Trinity (onion, bell pepper, celery, garlic, and parsley)

1 can Rotel or diced tomatoes

1 T Cajun Seasoning

2 Bay Leaves

4 cups Vegetable Stock or Water

1 T Canola Oil or Olive Oil Sea Salt (to taste) Tabasco Hot Sauce Chopped Green Onions for garnish

(T = Tablespoon)


2 cup Water

1 cups Long Grain White Rice

1 pat of butter

dash Sea Salt

Crawfish Etouffee Cooking Instructions

Getting Started:

Prepare and have all ingredients ready before you start cooking.

Chop the Cajun Trinity using a cutting board and sharp knife.

I also like to chop the Cajun Trinity in a food processing by several quick pulses.

In a large pot, heat on medium heat (#6) the 1 T olive oil.

Pour in the Cajun Trinity.

Saute for several minutes.

How to make the Roux

In a stainless steel deep skillet, melt the butter on medium heat (#6-7).

Once the butter is bubbling begin to stir constantly with a flat wooden spatula.

Gradually add the ¼ cup all-purpose flour.

Keep stirring to prevent scorching the Roux.

The Roux is ready as soon as the mixture is the color of a light caramel candy.

Carefully, pour the Roux in the Cajun Trinity and stir well to blend with the vegetables.


Now start mixing in your remaining ingredients:

Rotel tomatoes, Cajun Seasoning, Bay Leaves, Sea Salt to taste and a dash of Tabasco.

Cook for about 15 minutes.

Add the 1 pound fresh Crawfish tails and stir well.

Reduce Heat to Low (#3).

Cover and simmer for 30 minutes.

Stir occasionally to prevent scorching.

Make Rice and Serve

How to Make Rice

In a medium saucepan, add 2 cups water and one pat of butter.

Bring water to a boil.

Add 1 cup long grain white rice.


Cover and reduce heat to medium (#3).

Do not disturb for 20 minutes.

The Finished Product

Ready to Serve:

Add a spoonful of rice to a deep plate.

Ladle Crawfish Etouffee over the rice and garnish with green onions.

Serve with toasty garlic bread or rolls.

That’s some good stuff cher! Bon Appetite!

Serves 4-6 people or double the recipe for a big crowd.

Supplemental Recipes -

How to Make a Roux -

How to Make Fresh Chicken Stock -

How to Make the Cajun Trinity -

I hope you enjoy it. Bon Apetite!

Till next time,


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Category: Cajun Recipes

About Beryl: View author profile.

Comments (5)

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  1. Lewis says:


    This is a really nice blog you’ve got. I love the color scheme! ;)


  2. Marisa says:

    I love your website. I’m from California and just started to cook the recipies for my family. Love your presentation, very easy to follow. Keep up the great blog.


  3. Beryl says:

    Thank you Marisa!

    It’s comments like yours that make it all worthwhile!

    Beryl and Mike

  4. Raymond H. O'Rourke says:

    I live in Houston and am originally from New Orleans and I REALLY enjoy everything about your site.

    I do have one question however. In many of your recipes you say to set your stove burner on #6 or whatever. I would like to know the highest number on your burner dial. If for example it is “10″ then I would know that “5″ would be medium, etc.

    Thanks again for the great recipes and the WONDERFUL videos!

  5. Beryl says:

    Hi Raymond,

    Thanks for your kind comment and great question!

    Yes, we have an electric stove and the burner dial does to to #10.

    We really appreciate you visiting our website and watching our videos!

    Thanks again,

    Mike and Beryl

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