Crawfish Etouffe Recipe

Name: Crawfish Etouffe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1/2 cup butter; 2 cups onions, chopped; 1 cup celery, chopped; 1/2 cup green bell pepper, chopped; 1 lb crawfish tail, peeled; 2 teaspoons garlic, minced; 2 bay leaves; 1 tablespoon flour; 1 cup water; 1 teaspoon salt; 1/4 teaspoon cayenne pepper; 2 tablespoons parsley, finely chopped; 3 tablespoons green onions, chopped

Servings: persons

1/2 cup butter
2 cups onions, chopped
1 cup celery, chopped
1/2 cup green bell pepper, chopped
1 lb crawfish tail, peeled
2 teaspoons garlic, minced
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons parsley, finely chopped
3 tablespoons green onions, chopped

1
In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 minutes.
2
Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 minutes, stirring occasionally.
3
Dissolve the flour in the water. Add the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes.
4
Stir in the parsley and green onions and continue cooking for 2 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1/2 cup butter, 2 cups onions, chopped, 1 cup celery, chopped, 1/2 cup green bell pepper, chopped, and more.

Yes, 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.

Crawfish Etouffe

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