Crawfish Étouffée

Main Course

Recipe courtesy of Verna Fontenot for Louisiana Kitchen & Culture

Serves 4-6

  • 2 tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 1/2 cup finely chopped peppers, such as banana, hot pepper, green, or cayenne
  • 1 pound Louisiana crawfish tails with fat
  • 1/4 cup green onion tops, finely chopped
  • 2 tablespoons fresh parsley
  • 2 tablespoons tomato sauce
  • 1 cup water, blended with 1 heaping tablespoon flour
  • salt and pepper to taste
  • hot cooked rice for serving

Crawfish Etouffee


Click image to enlarge.



In a large pan set over medium-high heat, saute onions and peppers in oil. Add crawfish, onion tops, and parsley and stir. Add tomato sauce, water and flour mixture, salt, and pepper, and blend thoroughly. Reduce heat to low and simmer until thickened, about 30 minutes. Serve over rice.

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