Crawfish Etouffee

published by Jo Oliver on Oct 12, 2010

The crawfish provide a uniquely rich flavor and deep color to the dish, but for those that don’t like or have access to crawfish, shrimp can be substituted. Etouffee is traditionally served over a steaming hot bed of white rice.



½ cup of unsalted butter
1 large diced onion
¼ cup of chopped celery
¼ cup of chopped green bell peppers
2 cloves of finely minced garlic
1 pound of raw crawfish tails, peeled
½ tsp of white pepper
1 tsp salt
½ tsp black pepper
½ tsp of onion powder
½ tsp smoky paprika
½ tsp hot sauce
1 ½ tbsp of flour
¾ cup of water
1/3 cup of chopped green onion
1/3 cup of chopped parsley
2 cups of cooked white rice


1. Melt butter over medium heat in a large skillet.
2. Add onion, celery, bell pepper, and garlic; cook five minutes or until vegetables start to become tender.
3. Stir in crawfish, seasoning, and hot sauce.; cook five minutes, stirring periodically.
4. Add water and cook over low heat for 20 minutes.
5. Stir in green onions and parsley; cook for five minutes.
6. Serve over rice and garnish with lemon wedge. 

9 Responses so far | Have Your Say!

  1. # 1 by drelayaraja
    October 12th, 2010 at 11:16 pm #

    Yummy share..

  2. # 2 by Fassy
    October 12th, 2010 at 11:35 pm #

  3. # 3 by Jerry Bradford aka Jerry Atrixx
    October 12th, 2010 at 11:41 pm #

    I am going to try this one this weekend. GREAT!

    The picture looks outstanding

  4. # 4 by DAN MCHARDY
    October 13th, 2010 at 1:02 am #

    Great article!

  5. # 5 by giritharanj
    October 13th, 2010 at 1:11 am #

    nics share – gj

  6. # 6 by Hendrik
    October 13th, 2010 at 1:57 am #

    Looks delicious!

  7. # 7 by jennifer eiffel01
    October 13th, 2010 at 4:01 am #

    Yummy! I’ll probably use shrimp as I never tasted crawfish. In fact, I don’t even know if they have them in Pennsylvania. I will make one slight change. I will leave out the garlic. A few years ago I went to a restaurant and had lasagna and they gave me garlic bread with real garlic, not the powdered kind I use. I actually, really had indigestion for three days. I was miserable. Sorry I am making a change to your recipe. I am going to make it!

  8. # 8 by Meg Smith
    October 13th, 2010 at 9:00 am #

    My last good etouffe’ was accompanied by gator tail. Mmmmmm! Your etouffe’ sounds delicious. I may make it tonight for dinner.

  9. # 9 by jennifer eiffel01
    February 16th, 2011 at 7:38 am #

    I do not think we can get crawfish in Pennsylvania, but will test try shrimp just so my mom will make this yummy sounding dish.

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