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Crawfish Etouffee Recipe

Leftovers from a crawfish boil? Peel the crawfish to make crawfish etouffee the next day.

Crawfish Etouffee Recipe
Cajun Crawfish Etouffee Recipe
Print Recipe


  • 1/2 cup unsalted butter
  • 2 cups finely chopped sweet onion
  • 1 cup celery root, peeled and finely chopped
  • 3 TBS finely chopped green bell pepper
  • 3 TBS finely chopped red bell pepper
  • 1 lb peeled crawfish tails
  • 2 tsp minced garlic
  • 3 bay leaves
  • 1-1/2 TBS flour
  • 1/2 cup chicken broth
  • 1/2 cup water
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper (or to taste)
  • 3 TBS chopped fresh parsley
  • 3 TBS chopped green onions
  • serve with cooked white rice


  • Melt butter in a cast iron pan on medium heat. Add onion, celery root and bell peppers. Stir and cook until onion is translucent; approximately 8 to 10 minutes.
  • Add the crawfish tails, garlic and bay leaves. Cook, stirring occasionally for 10-12 minutes or so.
  • Whisk flour into the chicken broth and water until smooth. Add to the crawfish mixture and stir. Add salt and cayenne pepper. Taste and add more if needed.
  • Bring to a boil and reduce heat to medium and cook for 4 to 5 minutes or until mixture thickens. Add fresh parsley and green onions. Stir and cook a couple more minutes. Serve with white rice.

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