Total Time
1hr 20mins
Prep 35 mins
Cook 45 mins

A very rich hearty meal, I cook it occasionally for our supper club. Everyone really likes it. A lot of ingredients but really pretty easy to make. The roux either makes or breaks it.

Ingredients Nutrition


  1. In a large pot or dutch oven with the butter & flour over medium heat make a medium brown roux.
  2. Add the onions, celery, bell pepper, bay leaves, salt, and cayenne & white peppers. Cook, stirring over medium high heat until onions, bell peppers & celery are soft, about 7 to 8 minutes.
  3. Add the garlic & thyme and stir well for about a minute or so.
  4. Add about 3/4 of the water and sherry & stir well.
  5. When the mixture comes to a boil add the rest of the water if needed. You want mixture to nearly coat a spoon.
  6. Add rotel, parsley, green onions & creole seasoning, simmer about 6 minutes until mixture thickens. Add shrimp & crawfish and simmer until seafood is done, until Shrimp curl & turn pink.
  7. Discard bay leaves & serve over steamed rice, garnish with parsley and green onions.


Most Helpful

One of the best Etouffee recipes I have made. However, the peppers were a bit much for my family. Next time I will omit the white pepper and cut the cayenne to 1 teaspoon.

RC Pilot February 16, 2010

This was really, really good. I needed to add a bit to it to make it more liquid. I added a can of chicken broth. That really added more mosture and a bit of a zing. Wonderful!

hemianddakota December 29, 2009

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