Classic Crawfish Sausage Etouffee

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 or butter
  • 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
  • 2 teaspoon onion powder
  • 1 teaspoon garlic powder-granules


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-saute until soft.

Step 3

Add one pound of coin sliced, smoked sausage

Step 4

Smoked sausage may be lightly browned before adding to the dish

Step 5

Dissolve cornstarch in water. Add crawfish fat (butter), tomato sauce, garlic and onion powder and the 2 cups of water to which the cornstarch has been dissolved in.

Step 6

Cook over low heat for 30 minutes.

Step 7

Add onion tops and parsley and crawfish tails.

Step 8

Cook for an additional 10 to 15 minutes.

Step 9

Serve over rice.

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