Crawfish Étouffée

Crawfish Étouffée

Crawfish Étouffée is made with a blonde roux, giving it a light color and subtle flavor.

Crawfish Étouffée
Yields: 4-6 Servings
  • ½ cup salted butter
  • ⅓ cup all-purpose flour
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 medium green bell pepper, chopped
  • 5 cloves garlic, minced
  • 1 (14-ounce) can low-sodium chicken broth
  • 2 teaspoons Cajun seasoning
  • ½ teaspoon ground red pepper
  • 2 pounds cooked crawfish tails, drained and unrinsed
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh chives
  • Hot cooked rice, to serve
  1. In a large Dutch oven, melt butter over medium-high heat. Stir in flour; cook, stirring constantly, until a caramel-colored roux forms, 
10 to 12 minutes. Add onion, celery, bell pepper, and garlic; cook until vegetables are tender, about 
5 minutes. Add broth, Cajun seasoning, and red pepper; cook, stirring constantly, until mixture is thick and bubbly, about 5 minutes.
  2. Stir in crawfish; cook until heated through, about 5 minutes. Remove from heat, and stir in parsley and chives. Serve over hot cooked rice.


 Find more great recipes like this one in Taste of the South’s March/April 2017 issue!


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.