Crawfish Etouffée


Etouffée is a classic Louisiana dish brought to the limelight by Paul Prudhomme, the king of the N’awlins cooking.

Shrimp Etouffée

Crawfish Etouffée

The Recipe

Prép.40 min

Cuisson45 min

Total1 h 5 min

Serve: 6 persons 


  • 3 lbs of crawfish shell off
  • 3/4 of lb of unsalted butter
  • 2 onions diced cut 
  • 1/2 green pepper & 1/2 red pepper
  • one sprig of celery cut in squares
  • 2 garlic cloves finely chopped
  • Grounded Black Cayenne Pepper
  • 2 1/2 soup spoon of flour
  • 1 block of fish base (or your own prepared fish base)
  • 1 soup spoon of Cajun Seasonning
  • 2 green onion slides in dice
  • 2 bay leaves
  • 2 lbs of White Rice long grain



  • Cook the rice according to box instruction
  • In a large pan over medium fire melt butter and add onions, the bell peppers, and the celery
  • Cook enough until veggies are tender, add the garlic
  • slower the flame and let simmer for 5 minutes, while stirring with a wooden spoon
  • Add the cayenne pepper and the Cajun spices. Now add the Crawfish. Mix well
  • with a sieve powder the mixture, stir well
  • Add 1/2 of the broth and continue stirring the mixture until it starts to thicken
  • Ad the rest of the broth, stir until you get a medium thickness of the concoction. salt & pepper to taste
  • Serve hot with the White Rice, spread chopped parsley and green onions all over the dish


Chef’s Tip

You can prepare the fish broth, with fish bones, the chopped crawfish heads,  lobster & shrimp shells as well. Add celery, carrots, leeks, seasoning. Boil for 30 minutes et uses a sieve to save the purified broth. Keep in the refrigerator what is not used for the recipe for up to a week. Freeze to keep longer up to 3 months

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