• Prep Time:
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  • Serves: 4 Servings

Crawfish Etouffee

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 2 lb Crawfish tails
  • 1/4 c Oil
  • 1 c Onion; chopped
  • 2 tb Crawfish fat or more
  • 2 ts Cornstarch
  • 1/4 c Parsley; chopped
  • 1/4 lb Butter or oleo
  • 1/2 c Celery; chopped
  • 40 ml Garlic; chopped fine
  • 2 c Cold water
  • 1/4 c Green onion tops; chopped
  • Salt and pepper to taste
  • Cayenne pepper to taste
  • Tabasco sauce to taste


Season crawfish and set aside. Melt oleo, add seasoning, stirring
constantly. Add crawfish and 1 1/2 c. water. Bring to boil, lower heat
and cook slowly 30 min. stirring constantly. Dissolve cornstarch in
remaining 1/2 c. water. Add to mixture. Add onion tops and parsley. Cook
for additional 10 min.

Serves 4-6 Source: Pots, Pans and Pioneers, 15th printing.

Donna Leger, Lafayetta, LA.

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