Crawfish Etouffée IV (Etoufée)


It only takes 20 minutes to prep and it’s the BEST Dish I have cooked in a very long time!!!


  • 4 cups finely chopped onions
  • 2 cups finely chopped bell pepper
  • 1/2 cup finely chopped celery
  • 2 minced garlic
  • 2 sticks butter
  • 2 lbs crawfish tails with fat
  • 4 tbsp flour
  • 1 cup water
  • 2 tsp salt
  • 2 tsp cajun or creole seasonings
  • 1/2 cup finely chopped green onion tops (scallions)


Step 1

In a heavy pot, preferably cast iron, melt butter and then add the onions, bell pepper, celery and garlic. Cook on low heat for 30-40 minutes until vegetables are soft and translucent. Cooking for awhile on low heat is a must, otherwise your dish may taste too oniony.

Step 2

Add flour and stir for one minute. Add crawfish tails and water and continue to cook for 15 minutes.

Step 3

Add seasoning and onion tops and cook for 5 more minutes. More seasoning may be added depending how spicy you like it. Serve over fresh steaming rice with Corn Maque Choux and Fresh Tomato Salad.

Recipe Type: , ,


Loading Facebook Comments ...
Erath, Louisiana Louisiana
all recipes by this cook »
Average Rating

(5 / 5)

5 5 6
Rate this recipe

6 people rated this recipe


about us    blog    contact us    cooking tips    heritage   
guestbook    privacy policy    recipes a-z    recipebox    register    submit a recipe!