Crawfish Etouffee

"I loved cajun food before living in Baton Rouge, LA for a time. I really learned to love it while living there. Most of the etouffee I have eaten has a heavy roux. This is a lighter sauce. The recipe was downloaded from another site a few years ago."
photo by chia2160 photo by chia2160
photo by chia2160
photo by chia2160 photo by chia2160
Ready In:




  • Season the crawfish tails with salt, black pepper and cayenne pepper.
  • Heat butter in saute pan until melted.
  • Add the onion, bell pepper and celery; cook until onion is translucent, about 5 minutes.
  • Add 1-1/2 cups water, Creole seasoning, thyme, oregano, bay leaf and crawfish tails.
  • Bring to a boil, reduce heat to low and simmer for 30 minutes.
  • Mix corn starch in the remaining 1/2 cup water.
  • Add to the crawfish mixture along with green onion and parsley, cook an additional 5 minutes.
  • Serve over hot cooked long grain rice.

Questions & Replies

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  1. i halved this recipe and it worked really well. i used 1 tbsp creole seasoning, but sprinkled the cayenne liberally, served tabasco on the side. so much easier than making the roux, and it had that great cajun flavor. update 3/10-- i make this recipe regularly now that i know i can get crawfish tails peeled and frozen- this is one of my favorite finds on zaar
  2. This is an authentic cajun girl telling you THIS is how you make a real crawfish etoufee!!!! The seasoning was just right and I believe it's a MUST to have a bay leaf! Thanks for showing everyone how a true etoufee should be prepared!


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