Crawfish Etouffee

READY IN: 1hr 30mins
Recipe by Sarah Close

What else can be said about this classic Cajun dish but...yummy! For those of you who are short on time not only sells the crawfish tails for this dish, it also has preprepared Etouffee.

Top Review by Joseph Parsons

I hardly think you can call a recipe a classic if you are using cornstarch instead of making a dark roux. you should read up about this great classic recipe?

Ingredients Nutrition


  1. Heat oil and butter in a large skillet over medium high heat.
  2. Stir in onion, green onion, green pepper and celery; cook until transparent.
  3. Mix in crawfish and tomato paste; cook for 10 minutes.
  4. Pour chicken broth into skillet.
  5. In a small bowl, dissolve cornstarch in water.
  6. Stir dissolved cornstarch into crawfish mixture and cook until thickened, about 35 minutes.
  7. Serve over rice.

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