Crawfish Étouffée

Crawfish Étouffée

1 pound Louisiana crawfish tails, rinsed

1 stick of butter

1 large onion, diced

1/2 bell pepper, diced

1 stalk of celery, diced

1 tablespoon tomato paste

1 1/2 tablespoons flour

1 ½ cup of chicken stock or water 

2 tablespoon of Bayou Crown Cajun House Seasoning

1/4 cup chopped fresh parsley

green onions for garnish


Melt stick of butter. Add diced trinity (onions, bell peppers and celery).

Sauté the trinity until onions are translucent (about 20 minutes).

Stir in tomato paste and simmer 5 minutes.

Add flour and incorporate in mixture before adding liquid.

Pour in stock. Mix well.

Add Bayou Crown Seasoning.

Simmer for 15 to 20 minutes, stirring often.

Add crawfish and parsley.

Cover and simmer for 15 minutes. 

Remove from heat and let rest for 5 minutes.

Serve over rice. Garnish with green onions.


Serves 4 


Kitchen Notes:

  • If you can’t find Louisiana Crawfish in your local market please order “certified cajun” crawfish online, they can’t be beat.
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  • Don’t over cook your crawfish they will shrink up. Remember they were boiled prior to the peeling process.
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  • You don’t have to rinse but I find the fat tends to taste more fishy the longer its been frozen. I would never rinse fresh crawfish that you just boiled.
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  • I love potato salad and Corn Maque Choux as my sides with this dish.

    • Jay & Sonya Royston

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