Total Time
Prep 15 mins
Cook 45 mins

This recipe comes from an honest-to-goodness Cajun, a friend of our family back home in Louisiana - no Cajun wannabe here!

Ingredients Nutrition


  1. In heavy saucepan, saute onion, bell pepper and celery in butter.
  2. Add crawfish tails and 1 1/2 C.
  3. water.
  4. If the crawfish tails still have fat on them, leave it- it makes the dish richer.
  5. Simmer, covered for 30 minutes.
  6. Mix cornstarch and cold water until smooth; add to crawfish mixture.
  7. Simmer for 10 minutes or until etouffee has thickened.
  8. Season to taste (I use salt, pepper, and Tony Chachere's Creole Seasoning).
  9. Top with green onions and serve over hot cooked rice.


Most Helpful

This is exactly how my mom has made etoufee for years and how I cook it today. It's the real deal! It's the simplicity in the ingredients that makes the fabulous crawfish flavor come out. And I am too an "honest to goodness cajun gal". By the way, my father is from Gueydan, La!!!!! I gave this a 5 star rating but only showed 2 stars!! I'd give it 10 if I could!

cajun chef in Louisiana October 04, 2006

This is just about the same recipe I've used for 25 years -I found it on the back of the packs of frozen crawfish when they first started selling them that way. It's a winner! I like to throw in a little liquid crab/shrimp boil for an extra kick.

Cajun Cooker December 15, 2005

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