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crawfish etouffee recipe

Crawfish Etouffee

  • 4-6

  • 20

Serve over rice with hot French bread. Note: Alligator meat or shrimp may be substituted for the crawfish.


  • 32oz Beef broth
  • 1 12 Stick(s) butter
  • 1 Pound(s) crawfish tails w/ fat
  • 3/4 cup of flour
  • 3 Pod(s) garlic, chopped fine
  • Creole seasoning to taste
  • 1 onion chopped
  • 1 green bell pepper chopped
  • hot sauce to taste
  • white pepper to taste
  • green onion whites

  1. Melt butter in skillet 
  2. Add flour and creole to make roux.  Stir until blended and the color of peanut butter.
  3. Add onion, bell pepper, green onion whites and garlic 
  4. Cook until tender
  5. Add beef broth and bring to a boil.  Then reduce heat, add crawfish tails and cover
  6. Cook 15 - 20 minutes on low heat
  7. Add white pepper and creole seasoning to taste
  8. Simmer until seasoning blends
  9. Serve over rice and garnish with green onions or parsley