Miss Ollie’s Crawfish or Shrimp Étouffée (Etouffee)


Miss Ollie had been in our household for a long time. She was one of the best cooks around. Our family loved when she prepared this étouffée.


  • 2 pods of garlic, chopped fine
  • 2 cups onions, chopped fine
  • 2 cups celery, (no strings) chopped fine
  • 1 bell pepper, chopped fine
  • 1/4 cup Mazola oil for sautéing
  • 2 tbsp tomato paste
  • water
  • 1 tbsp cornstarch
  • 1 pound shrimp or crawfish with fat, uncooked and peeled
  • handful of chopped parsley and green onions (optional)


Step 1

In a medium saucepan or cast iron pot, add oil and sauté the garlic, onion, celery and green pepper. Sauté until the veggies wilt.

Step 2

Add the tomato paste and enough water (about 1 to 2 cups) to form a saucy gravy.

Step 3

Dissolve the cornstarch in water and add to the mixture. Cook over low heat, stirring occasionally for 10 to 15 minutes.

Step 4

Salt and pepper to taste, then add the crawfish or shrimp and cook for 10 to 15 minutes more or until pink.

Step 5

Add fresh parsley and/or green onions and serve over rice.

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Kaplan, Louisiana Louisiana
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