Frank's Place Crawfish Etouffee Recipe

Name: Frank's Place Crawfish Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (60 ml) butter or margarine; 3 tbsp (45 ml) flour, all-purpose; 1-1/2 cups (350 ml) onion, minced; 1/2 cup (125 ml) green onion, chopped; 1/2 cup (125 ml) celery, chopped; 2 cloves garlic, minced; 1 tsp (5 ml) tomato paste; 2 cups (475 ml) fish stock (see note); 1 cup (225 ml) tomatoes, chopped; 2 cups (475 ml) crayfish meat; 1/4 cup (60 ml) parsley, chopped; 1 tsp (5 ml) salt; 1/2 tsp (2 ml) black pepper; 1/2 tsp (2 ml) cayenne pepper; 2 cups (475 ml) hot cooked rice

Servings: persons

1/4 cup (60 ml) butter or margarine
3 tbsp (45 ml) flour, all-purpose
1-1/2 cups (350 ml) onion, minced
1/2 cup (125 ml) green onion, chopped
1/2 cup (125 ml) celery, chopped
2 cloves garlic, minced
1 tsp (5 ml) tomato paste
2 cups (475 ml) fish stock (see note)
1 cup (225 ml) tomatoes, chopped
2 cups (475 ml) crayfish meat
1/4 cup (60 ml) parsley, chopped
1 tsp (5 ml) salt
1/2 tsp (2 ml) black pepper
1/2 tsp (2 ml) cayenne pepper
2 cups (475 ml) hot cooked rice

1
Melt butter in large saucepan over low heat.
2
Remove from heat and stir in flour until smooth.
3
Return to heat and cook, stirring, for 10 minutes, until roux is dark brown.
4
Stir in chopped white and green onions, celery and garlic; cook about 10 minutes.
5
Add tomato paste to fish stock.
6
Stir into onion mixture.
7
Add tomatoes, crayfish, parsley and seasonings; cover and simmer 20 minutes.
8
Serve over hot rice.
9
Note: Make fish stock from heads and tails of fish and/or crayfish.

529

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 15 ingredients. The key ingredients include: 1/4 cup (60 ml) butter or margarine, 3 tbsp (45 ml) flour, all-purpose, 1-1/2 cups (350 ml) onion, minced, 1/2 cup (125 ml) green onion, chopped, and more.

Yes, Frank's Place 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!

Frank's Place Crawfish Etouffee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions