cajun crawfish etouffee

Cajun Crawfish Etouffee

Classic New Orleans Cajun dish filled with tons of flavor and in season crawfish (or shrimp) and served over a hot bed of rice.
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Course Main Dish
Cuisine Cajun


  • 1 cup onion chopped
  • 1/4 cup butter + 1 TBS
  • 1/4 cup all-purpose flour
  • 1/4 cup celery chopped
  • 1/4 cup sweet green pepper chopped
  • 2 TBS garlic minced
  • 1 TBS tomato paste
  • 2 tsp salt
  • 1 lb. crawfish tail meat including fat
  • 1/2 tsp ground black pepper
  • 1/2 tsp cayenne pepper
  • 3 cups water or stock
  • 1 TBS Worcestershire sauce
  • 1 TBS lemon juice
  • 1/4 cup green onion minced
  • 1 TBS fresh parsley chopped
  • 3 cups cooked rice


  • In large saucepan melt 1/4 cup butter over medium-high heat.
  • Add onions and sauté for 5-6 min until onions begin to brown.
  • Reduce heat to medium, add flour, stirring constantly for 5-6 min until roux is light brown/reddish in color.
  • Add 1 Tbs. butter, celery, bell pepper, garlic, tomato paste, salt, black pepper, and cayenne and cook an additional 3 minutes.
  • Add stock and Worcestershire then bring to a boil. Reduce heat and simmer for 10 minutes.
  • Add crawfish tail meat, lemon juice and green onions, then bring back to a boil. Reduce heat to a simmer and cook for 6-8 minutes until crawfish tails are heated through and sauce has thickened.
  • Turn off heat and stir in parsley.
  • Serve immediately over hot, cooked rice.


Recipe provided by Make Your Meals