Crawfish Etouffée

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Up until the late 1950s, crawfish was eaten only by the fishermen who caught the crustaceans in the Atchafalaya Basin. Now, crawfish is king and is much sought after by both visitors and locals alike. This étouffée is a classic Cajun-style dish.

Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 8 Servings


•2 pounds peeled crawfish tails
•1 stick (8 tablespoons) butter
•2 cups chopped onions
•1 cup chopped green bell peppers
•1/2 cup chopped celery
•1 tablespoon cornstarch
•1 cup water
•Salt and cayenne pepper, to taste
•1/3 cup chopped green onions
•1/4 cup chopped fresh parsley


Melt the butter in a large saucepan over medium heat. Add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the crawfish tails and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes.

Dissolve the cornstarch in the water and add to the crawfish mixture. Simmer, stirring occasionally, until the mixture thickens, 4 to 5 minutes. Season with salt and cayenne.

Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.


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