Classic Crawfish Sausage 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. The no-soup etouffee -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 (optional)
  • 1 (15 oz) can tomato sauce
  • 2 cups cold water
  • 1/2 cup chopped green onion tops
  • 1/2 cup chopped parsley
  • Salt and pepper to taste
  • 1 pound smoked sausage


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

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

Step 4

Add one pound of sliced, smoked sausage.

Cook over low heat for 30 minutes.

Step 5

Add onion tops and parsley and crawfish tails.

Step 6

Cook for an additional 10 to 15 minutes. Serve over rice.

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Erath, Louisiana Louisiana
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