• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Crawfish Etouffee

  • Recipe Submitted by on

Category: United States

 Ingredients List

  • 1/2 c Oil or margarine
  • 1/2 Flour
  • 1 lg Onion; finely chopped
  • 1 lg Celery stalk; finely chopped
  • 3 Fat cloves garlic; minced
  • 2 1/2 c Fairly rich shrimp broth
  • 1 tb Lemon
  • 1/2 c Crawfish fat (substitute 3-4
  • -tsp crawfish liquid or
  • -crawfish stock)*
  • 1 tb Lemon juice
  • 1 ts Salt (omit if using crawfish
  • -stock)
  • 1 tb Fresh parsley (1 t dried)
  • 1/2 ts Cayenne pepper
  • 1/2 ts Black pepper
  • 1/2 ts Thyme
  • 1 Bay leaf
  • 1 lb Frozen crawfish; all liquid
  • -included
  • 2 lg Scallion tops; sliced
  • Cooked converted rice


Make a medium dark roux by whisking the flour into the oil over medium heat
and cooking, stirring constantly, until the mixture is the color of
chocolate. Add the onion along with the celery and garlic, and sautee over
medium low heat until vegetables are tender, about 10 minutes. Slowly add
the shrimp stock, and bring to a boil. Lower heat to a simmer, and add
lemon juice, crawfish fat/stock/liquid, and the spices. Simmer 15 minutes.
Add the crawfish and any liquid, bring to a rapid simmer, reduce to a low
simmer, add the scallions, and simmer just until the crawfish are tender,
about 10 minutes. Adjust seasonings. To serve, mound some rice in a plate,
and ladle some of the etouffee on top. This recipe makes about 4 servings.

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