Crawfish Etouffee

Fresh Lousiana Crawfish

We used 1 pound fresh Louisiana Crawfish tails from Breaux Bridge, LA.
We used 1 pound fresh Louisiana Crawfish tails from Breaux Bridge, LA.

How to Make Crawfish Etouffee...

Crawfish Etoufee

Recipe by Beryl Stokes

Crawfish Etoufee (pronounced a-TOO-fay) is a stable on Cajun restaurant menus and a family favorite made at home. We have had many a family birthday celebrations over a big pot of Crawfish Etouffee. Fresh Louisiana Crawfish are best for a sweeter taste and tender texture. Lump white crab meat is also a wonderful alternative.

Ingredients List:

Crawfish Etouffee:

  • 1 lb Fresh Louisiana Crawfish or substitute lump white crab meat.
  • ¼ c All-purpose Flour
  • ½ stick butter 4 c Cajun Trinity (onion, bell pepper, celery, garlic, and parsley)
  • 1 can Rotel or diced tomatoes
  • 1 T Cajun Seasoning
  • 2 Bay Leaves
  • 4 c Vegetable Stock or Water
  • 1 T Canola Oil or Olive Oil Sea Salt (to taste)
  • Tabasco Hot Sauce
  • Chopped Green Onions for garnish

Rice:

  • 2 c Water
  • 1 c Long Grain White Rice
  • 1 pat of butter
  • dash Sea Salt

Crawfish Etouffee Instructions

Getting Started: Prepare and have all ingredients ready before you start cooking. Chop the Cajun Trinity using a cutting board and sharp knife. I also like to chop the Cajun Trinity in a food processing by several quick pulses.

In a large pot, heat on medium heat (#6) the 1 T olive oil. Pour in the Cajun Trinity. Saute for several minutes.

How to make the Roux: In a stainless steel deep skillet, melt the butter on medium heat (#6-7). Once the butter is bubbling begin to stir constantly with a flat wooden spatula. Gradually add the ¼ cup all-purpose flour. Keep stirring to prevent scorching the Roux.

The Roux is ready as soon as the mixture is the color of a light caramel candy. Carefully, pour the Roux in the Cajun Trinity and stir well to blend with the vegetables.

Next: Now start mixing in your remaining ingredients: Rotel tomatoes, Cajun Seasoning, Bay Leaves, Sea Salt to taste and a dash of Tabasco. Cook for about 15 minutes.

Add the 1 pound fresh Crawfish tails and stir well. Reduce Heat to Low (#3). Cover and simmer for 30 minutes. Stir occasionally to prevent scorching.

The Finished Product

Plate Crawfish Etouffee over rice and garnish with chopped green onions or chives
Plate Crawfish Etouffee over rice and garnish with chopped green onions or chives

Make Rice and Serve

How to make Rice: In a medium saucepan, add 2 cups water and one pat of butter. Bring water to a boil. Add 1 cup long grain white rice. Stir. Cover and reduce heat to medium (#3). Do not disturb for 20 minutes.

Ready to Serve: Add a spoonful of rice to a deep plate. Ladle Crawfish Etouffee over the rice and garnish with green onions. Serve with toasty garlic bread or rolls.

That's some good stuff cher! Bon Appetite!

Serves 4-6 people or double the recipe for a big crowd.

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Comments 11 comments

Todd Scott 8 years ago

Making me hungry Mike!! Good stuff!


Mike Stokes profile image

Mike Stokes 8 years ago from Baton Rouge, LA Author

Thanks Todd - you'll have to come eat one night. Tonight is Chicken & Sausage Gumbo.


Douglas Moore 8 years ago

Mike! How yall are! Thanks for posting. I wish I could get American crawfish tails here in Southeast Texas. They sell Chinese tails in the grocery stores here. In Lafayette I got red blooded American tail all the time. Will the company in Breaux Bridge do mail order?


Mike Stokes profile image

Mike Stokes 8 years ago from Baton Rouge, LA Author

Hi Douglas! Thanks for your comment! Yes, you should be able to get Louisiana crawfish (frozen) by mail. I f not from the Breaux Bridge company, try Tony's Seafood in Baton Rouge. They area a huge outfit, and I think they ship stuff all over the country. Here's their website - http://www.tonyseafood.com/index.php


Douglas Moore 7 years ago

Thanks Mike! I'm looking at Tony's site right now.

I just re-read my first post and I didn't mean it to sound like it sounds to me now. I meant red blooded American crawfish tails. Excuse the typo. ;)


Mike Stokes profile image

Mike Stokes 7 years ago from Baton Rouge, LA Author

Hi Douglas, No problem, I knew what you meant. We really appreciate you checking out our recipes! Thanks, Mike


Phil Wetherington 7 years ago

1 1/2 yrs ago my wife developed cancer (she is now a surviver and doing well) and I had to start cooking. Little did I know that I would fall in love with it and now we takes turns in the kitchen. I have developed a love for cajun food and discovered your web site. With your videos, you have produced the best cooking site on the web. Thank you for all your work and recipies. I will have to work on my diet next.

Phil Wetherington


newsworthy 7 years ago

a fantastic recipe here. ces ce bon


shannon powell 6 years ago

WHY WOULD ANYONE USE ASIAN CRAWFISH,THESE CRAWFISH ARE SMALL AND TASTLESS.AMERICAN CRAWFISH ARE 100%BETTER AND WILL MAKE YOUR CRAWFISH DISHES TASTE BETTER.ANYONE WHO USES FOREIGN CRAWFISH IS A TRAITOR.


shannon powell 6 years ago

WHY WOULD ANYONE USE ASIAN CRAWFISH,THESE CRAWFISH ARE SMALL AND TASTLESS.AMERICAN CRAWFISH ARE 100%BETTER AND WILL MAKE YOUR CRAWFISH DISHES TASTE BETTER.ANYONE WHO USES FOREIGN CRAWFISH IS A TRAITOR.


DANNY STEPHENS 6 years ago

thanks so much for posting such a wonderful dish. i never learned how to cook from my mother but watching you guys on youtube makes me feel like a top chef who has been doing it my whole life. i'm 30 and live in new orleans and I CANT SAY THANK YOU ENOUGH!

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