Classic Crawfish Etouffee

  • Yield : 6 servings
  • Servings : 6 servings
  • Prep Time : 15m
  • Cook Time : 45m
  • Ready In : 60m
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A Cajun dish so common, it’s in everyone’s recipe box. One of my personal favorites.


  • 2 lbs peeled crawfish tails
  • 1/2 stick (1/4 cup) butter
  • 1/2 cup chopped celery
  • 1 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 2 cloves of garlic
  • 1 tbsp cornstarch
  • 1 tbsp crawfish fat
  • 1 (15 oz) can tomato sauce
  • 2 cups cold water
  • 1/2 cup green onion tops
  • 1/2 cup parsley
  • Salt and pepper to taste


Step 1

Season crawfish tails with salt and pepper and set aside.

Step 2

Melt butter in a heavy pot. Add onions, bell pepper, celery and garlic. Cook until soft.

Step 3

Add crawfish tails, crawfish fat, tomato sauce and 2 cups of water to which the cornstarch has been dissolved in.

For a variation, you can also add one pound of sliced, smoked sausage.

Step 4

Cook over low heat for 30 minutes. Add onion tops and parsley. Cook for an additional 10 to 15 minutes. Serve over rice.

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Erath, Louisiana Louisiana
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