Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Crawfish Etouffee Recipe
    Lost? Site Map

    Crawfish Etouffee

    Crawfish Etouffee. Photo by gailanng

    1/2 Photos of Crawfish Etouffee

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    gailanng's Note:

    Serves 4 people or double the recipe for a crowd.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Have all ingredients ready before you start cooking.
    2. 2
      Make the roux. In a heavy pot, melt the butter over medium heat. Add the flour and stir to combine. Lower the heat and continue to stir constantly until roux becomes a brown color. This should take about 20 minutes. Do not walk away while cooking at any time. Should the roux burn, start over for it is unusable.
    3. 3
      Once the roux is finished, add to the pot the chopped onion and bell pepper. Stirring continuously, cook about 5 minutes until soft. Add the garlic and the 1 tablespoon tomato paste. Stir to combine.
    4. 4
      Add the basil, thyme, ground peppers and Creole seasoning. To the mixture add 3 cups water and stir. Simmer on low for about 10 minutes, stirring (from the bottom of the pot) frequently. Adjust seasoning with salt and pepper, if necessary.
    5. 5
      Stir in the green onions and crawfish tails; heat through on low heat, about 10 minutes. Add additional water, if necessary.
    6. 6
      Serve with hot cooked rice and garnish with chopped parsley.

    Browse Our Top Crawfish Recipes

    Ratings & Reviews:


    Nutritional Facts for Crawfish Etouffee

    Serving Size: 1 (548 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 450.2
    Calories from Fat 229
    Total Fat 25.5 g
    Saturated Fat 15.0 g
    Cholesterol 303.5 mg
    Sodium 389.6 mg
    Total Carbohydrate 18.0 g
    Dietary Fiber 1.9 g
    Sugars 2.5 g
    Protein 36.5 g

    Ideas from


    Over 475,000 Recipes Network of Sites