Crawfish Etouffee Recipe

Name: Crawfish Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs fresh crayfish tails; 2 ounces crawfish fat (or as much as you can get your hands on - fresh or frozen); 3 large onions (chopped fine); 2 bell peppers (chopped fine); 1 cup green onion (chopped fine); 1/2 cup parsley (chopped fine); 1 lb butter; 1 cup water; cooked rice; 2 teaspoons salt; 3/4 teaspoon ground red pepper; 1/2 teaspoon ground black pepper; 1/2 teaspoon white pepper

Servings: persons

2 lbs fresh crayfish tails
2 ounces crawfish fat (or as much as you can get your hands on - fresh or frozen)
3 large onions (chopped fine)
2 bell peppers (chopped fine)
1 cup green onion (chopped fine)
1/2 cup parsley (chopped fine)
1 lb butter
1 cup water
cooked rice
2 teaspoons salt
3/4 teaspoon ground red pepper
1/2 teaspoon ground black pepper
1/2 teaspoon white pepper

1
Melt butter in a Dutch oven or other large heavy pot, add the onions and bell peppers.
2
Saute over medium high heat.
3
Brown well (being sure to scrape the bottom of the pot frequently to loosen any stuck particles) (You want to caramelize the onions to bring out their sweetness) (This process will take about 45 minutes).
4
Reduce the heat to medium low, add the salt, peppers, crawfish fat, and water.
5
Stir well and let simmer 30 minutes more (you can prepare the dish in advance to this point; about 30 minutes before serving).
6
Reheat the mixture over medium heat.
7
Raise the heat to medium high, stir in the crawfish and cook for 10 minutes.
8
Add the green onions and parsley and let cook for another 5 minutes.
9
Place generous servings of hot cooked rice in the middle of large flat plates and spoon the crawfish all around.

894

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.

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 13 ingredients. The key ingredients include: 2 lbs fresh crayfish tails, 2 ounces crawfish fat (or as much as you can get your hands on - fresh or frozen), 3 large onions (chopped fine), 2 bell peppers (chopped fine), and more.

Yes, Crawfish Etouffee 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 Etouffee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions