Crawfish Étouffée

A Louisiana Favorite

The Cagle Diaries

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Prep Time: 15 Min

– Crawfish Tails – Butter – Onions – Celery Stalks – Green Bell Peppers – Bayleaves – Flour – Salt – Cayenne pepper – Parsley – Green Onions – Seafood Stock

Cook Time: 20 Min


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Step 1

Melt Butter. Add the butter to the Dutch Oven you'll be using and melt all the way down.

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Step 2

Add the holy trinity. Add the onions, green bell pepper and celery and sweat down over a medium heat until translucent.

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Step 3

Add Flour: Stir in the all purpose flour and allow to cook a few minutes with the trinity of vegetables.

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Step 4

Add in those crawfish tails, you saved from your crawfish boil (or frozen is ok too).  Slowly stir.

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Step 5

Add the bay leaves, then slowly pour in the seafood stock

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Step 6

Add the crawfish season and cayenne.  Just for some extra zip and bring to a boil.

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Step 7

Last stir in the green onions and parsley and turn down to a low heat for a few minutes..

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This very simple Crawfish Etouffee is a cajun/Creole classic, you gotta taste to believe.

Recipes for other Louisiana Classics

Scribbled Underline 2

01 Crawfish Etouffee

02 Seafood Gumbo

03 Shrimp and Grits