Crawfish Etoufee

15 August, 2015

Crawfish Recipes

Crawfish Etoufee

This authentic Louisiana Crawfish Etoufee recipe is a mouthwatering dish using only the finest fresh Louisiana wild caught crawfish brought to you by the Louisiana Seafood Company.


  1. Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continously to make a roux
  2. Stir the roux over medium heat until the color of peanut butter for 5 to 7 minutes.
  3. Add the onions, bell pepper and celeery to the roux, and cook, stirring often, for 10 minutes.
  4. Stir in the tomato puree. Cook the mixture for 2 to 3 minutes and then whisk in the Seafood Stock.
  5. Add the tomato paste. Bring the mixture to a boil, and reduce to a simmer. Season with salt(to taste), Big Easy Louisiana Seasoning and pepper to taste.
  6. Cook the etoufee, stirring occasionally, for 30 minutes. Sprinkle the Louisiana Crawfish with Big Easy Seasoning and add them to the pot, stirring to evenly distribute.
  7. Cook the Louisiana Crawfish for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
  8. Serve immediately over steamed white rice and garnish with chopped green onion.


  • 1 Quart Seafood Stock
  • 1 1/2 Cup Chopped Yellow Onions
  • 1 Cup Chopped Bell Peppers
  • 1 Cup Chopped Celery
  • 1 1/2 Sticks of Butter
  • 1/2 Cup Flour
  • 1 Tsp. Big Easy Seasoning
  • 3 Tbs. Tomato Paste
  • 2 Tbs. Tomato Puree
  • 1/2 Cup Diced Green Onion Tops
  • 2 Lbs. Louisiana Crawfish Tails

Get ready for some authentic Louisiana Crawfish Etoufee cooked and ready to serve in under 45 minutes. Serves 8-10

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