Crawfish Stew-Fay (Etouffee)

Soups & Stews

Recipe courtesy of Chef Donald Link, Herbsaint Restaurant

Serves 4 to 6

  • 1/4 pound (1 stick) unsalted butter
  • 2 cups yellow onions, chopped
  • 1 cup green bell peppers, chopped
  • 1/2 cup celery, chopped
  • 2 pounds peeled crawfish tails
  • 1 tablespoon cornstarch dissolved in 1/2 cup water
  • Salt and cayenne to taste
  • 2 tablespoon green onions, chopped
  • 1 tablespoon fresh parsley leaves, chopped
  • Cooked long-grain rice

Chef's note: This is a classic etouffee from South Louisiana.  It’s called a stew-fay simply because of the slurry (a combination of water and cornstarch) that’s added to thicken it up a bit. 

Crawfish Stew-Fay (Etouffee)

Crawfish Stew-Fay (Etouffee)

Click image to enlarge


Heat the butter over medium heat in a large, heavy pot. Add the onions, bell peppers, and celery, and cook, stirring, until soft and lightly golden, 6 to 8 minutes.  Add the crawfish and cook, stirring occasionally, until they begin to throw off a little liquid, about 5 minutes. Add the cornstarch mixture; reduce the heat to medium-low and cook, stirring occasionally, until the mixture thickens, 3 to 4 minutes.
Season with salt and cayenne. 

Remove from the heat. Add the green onions and parsley. Serve in bowls over rice.


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