Crawfish Etouffe Recipe

Name: Crawfish Etouffe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons salted butter; 2 tablespoons flour; 2 cups red onions, chopped coarse; 2 cups celery & leaves, chopped coarse; 2 cups bell peppers, chopped coarse; 1 teaspoon Tony Chachere's Seasoning; 1 teaspoon italian seasoning; 2 lbs crawfish tail meat, with fat; 2 tablespoons seafood boil, Cajun Land; 2 ounces Contadina tomato paste; 1 tablespoon Bisquick; 1 ½ cups cold water; 1 teaspoon file powder; 2 cups cooked white rice; 2 tablespoons fresh parsley

Servings: persons

4 tablespoons salted butter
2 tablespoons flour
2 cups red onions, chopped coarse
2 cups celery & leaves, chopped coarse
2 cups bell peppers, chopped coarse
1 teaspoon Tony Chachere's Seasoning
1 teaspoon italian seasoning
2 lbs crawfish tail meat, with fat
2 tablespoons seafood boil, Cajun Land
2 ounces Contadina tomato paste
1 tablespoon Bisquick
1 ½ cups cold water
1 teaspoon file powder
2 cups cooked white rice
2 tablespoons fresh parsley

1
On Ext Low heat in Dutch Saucepan, slowly melt the butter and slowly stir in flour, stirring constantly with wooden spoon.
2
In 20-30 min., you'll have a thick brown rouge, the basis of all cajun dishes.
3
Turn heat to med-high and add onion, celery, pepper, and TC seasoning.
4
Saute until onion turns translucent add Italian seasoning and stir to coat.
5
Add Crawfish tailmeat and fat and Crawfish Boil seasoning.
6
Add 1/2 can of tomato paste and cook on medium to simmer for 20 minutes.
7
Briskly stir the Bisquick into the cold water to prevent lumping and add to stew.
8
Cook remaining 20 minutes on medium high and taste for ingredients coming together.
9
Salt and white pepper to taste.
10
Add file powder 10 minutes before finish.
11
Remove from heat, ladle into serving bowl and sprinkle with fresh parsley.
12
Serve over white rice and compliment with crusty italian or garlic bread.
13
Excellent with Pinot.

637

kcal

Calories

Fat

102

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 15 ingredients. The key ingredients include: 4 tablespoons salted butter, 2 tablespoons flour, 2 cups red onions, chopped coarse, 2 cups celery & leaves, chopped coarse, 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.

That's it — enjoy your meal!

Crawfish Etouffe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions