Capt. Peter Thibodaux & Sister's Crawfish Etouffe -

Name: Capt. Peter Thibodaux & Sister's Crawfish Etouffe - Crawfish Etouffe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick real butter; 1/4 cup (60 ml) olive oil; 1 cup (225 ml) flour; 2 bunches green onions; 3 bell peppers; 1 stalk celery; 1/4 cup (60 ml) fresh parsley; 1 16 oz (448 grm). can diced tomatoes; 1 tbsp (15 ml). black pepper; 2 tsp (10 ml). salt; 3 tbsp (45 ml). Worcestershire Sauce; 1/2 tsp (2 ml). cayenne pepper; 3 tsp (15 ml). garlic powder; 6 cups (1425 ml) of water; 3 lbs (1.4 kg). cooked crawfish; cooked rice

Servings: persons

1 stick real butter
1/4 cup (60 ml) olive oil
1 cup (225 ml) flour
2 bunches green onions
3 bell peppers
1 stalk celery
1/4 cup (60 ml) fresh parsley
1 16 oz (448 grm). can diced tomatoes
1 tbsp (15 ml). black pepper
2 tsp (10 ml). salt
3 tbsp (45 ml). Worcestershire Sauce
1/2 tsp (2 ml). cayenne pepper
3 tsp (15 ml). garlic powder
6 cups (1425 ml) of water
3 lbs (1.4 kg). cooked crawfish
cooked rice

1
In at least a 6 quarts (5675 ml) or larger heavy bottomed Dutch Oven ( I use a cast iron or cast iron with enameled finish) over medium to medium high heat, heat the butter and oil.
2
Add the flour, stirring constantly,until this is lightly browned.
3
(This is called a Roux)
4
Chop the green onions keeping the green part and the white part separate.
5
Chop the celery and bell beppers.
6
Add the celery, peppers and the white part of the onions to the Roux.
7
To this mixture add the diced tomatoes, black pepper, salt, Worcestershire Sauce, cayenne pepper, and garlic powder.
8
Cover the pot and cook for 15 to 20 Minutes, stirring frequently.
9
(Be careful and don't let this burn, watch the temperture)
10
Add the water, cover and continue to cook on low (they say low fire) for 1 hour.
11
Add the crawfish and the chopped green onion tops.
12
Cover and continue cooking for another 15 to 20 minutes.
13
Serve over the cooked rice.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 stick real butter, 1/4 cup (60 ml) olive oil, 1 cup (225 ml) flour, 2 bunches green onions, and more.

Yes, Capt. Peter Thibodaux & Sister's Crawfish Etouffe - Crawfish Etouffe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Capt. Peter Thibodaux & Sister's Crawfish Etouffe - Crawfish Etouffe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions