Crawfish Etouffee

Soups & Stews

Recipe courtesy of Chef Brian Smith, Randol's Restaurant, Lafayette, LA.

Serves 10

  • 8 oz butter (2 sticks)
  • 3 cups onions, diced
  • 1 cup bell pepper, diced
  • 1 cup celery, diced
  • 2 tablespoons fresh garlic, chopped
  • 1 quart rich shrimp stock
  • 1 tablespoon red pepper 
  • 1 teaspoon black pepper
  • 2 tablespoon Randol's all purpose seasoning
  • 12 oz blonde roux (6 oz clarified butter + 6 oz flour)
  • 2 lbs crawfish, peeled
  • 1/2 cup thinly sliced green onions

Note: This recipe won the 2008 Etouffee cook-off.

Crawfish Etouffee

Crawfish Etouffee

Click image to enlarge


In a 4 quart sauce pot over medium high heat sauté onions, bell pepper, celery and garlic with butter until onions are clear. Add shrimp stock and bring to a boil. Add seasonings. Whip in blonde roux until fully incorporated and reduce to a simmer. Cook for 15 minutes or desired consistency. Add crawfish and cook until crawfish are completely heated .Garnish with green onions.

May be served over or with rice. Enjoy!


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