top of page

Crawfish Étoufée

Louisiana Cookin'

¼ cup unsalted butter

½ cup chopped sweet onion

½ cup chopped celery

½ cup chopped red bell pepper

2 cloves garlic, minced

3 tablespoons all-purpose flour

½ cup dry sherry

1 cup seafood stock

2 tablespoons extra-concentrated tomato paste

2 tablespoons hot sauce

2 bay leaves

1 teaspoon kosher salt

½ teaspoon ground black pepper

1 pound crawfish tail meat

4 cups white rice, cooked according to package directions

Garnish: chopped green onion


In a large skillet, melt butter over medium-high heat. Add onion, celery, and bell pepper, and cook until tender, about 10 minutes. Add garlic, and cook, stirring, until tender, about 1 minute. Add flour, stirring constantly until combined, about 2 minutes. 


Stir in sherry, and cook until reduced by half, about 3 minutes. Add seafood stock, tomato paste, hot sauce, bay leaves, salt, and pepper. Bring to a boil, and cook until mixture begins to thicken. Add crawfish; reduce heat, and simmer about 8 minutes. 


Serve immediately with rice, and garnish with green onion, if desired.

Serves 6

Printable version

Original recipe

bottom of page