Dish #3 – Crawfish Etouffee

May not be too many of you rushing out to buy crawfish for this recipe but you can also use shrimp.

(Sorry but the green onions and flour were not in the photo.  That’s what I get for cooking off the top of my head without using a recipe!)


1/2 stick of butter
2 T. olive oil
1 c. onion, chopped
1 c. celery, chopped
1/2 c. bell pepper, chopped
1/2 c. green onions
2 cloves garlic, chopped
1/2 c. parsley, chopped
2 T. tomato paste
1/2 c. flour
1 lb. crawfish
1 – 14 oz. can tomatoes
1 c. water
Salt, black pepper, red pepper to taste
Worcestershire sauce


Melt butter and olive oil.  Add onion, celery, garlic and bell pepper.  Cook until the veggies are clear but not brown.  Be sure they’re tender before going to the next step.

Add the flour and stir til the flour has cooked a bit . . doesn’t need to be brown at all.  Add the tomatoes, tomato paste, parsley, crawfish and water.

Season to taste, including Worcestershire and tabasco.  A little bit of Worcestershire goes a long way!  I don’t really like the taste of it so I don’t actually put it in my etouffee.  Tabasco can be added at the table to suit each individual’s tastes.  Add the green onions.  Simmer approximately 20 minutes, adding more water as needed.  Serve over rice.

We had this with spinach salad and crusty bread.


  1. 1

    Joan says

    On Friday, I’m making it!!!! …..with a few modifications. Will be subbing shrimp for crawfish and angel hair pasta for rice. I can’t wait! My mouth is already watering! Thanks for the recipe! I was looking for something new!

  2. 2


    Thanks Judy for this recipe. My husband has talked about Crawfish Etouffee for years, but everyone who knows how to make it has been very skimpy about the recipe. They would give me a general idea, but nothing specific. I will try it soon.

  3. 3


    My recipe is the same, except I use 2 pounds of tails in mine! I had this last week with Spinach cakes and French bread…yummy!

  4. 6


    I’m probably “recipe illterate”, But your photo has tobasco sauce and worchester sauce, yet your recipe doesn’t include it. Are the two linked? Looks delicious.

  5. 7


    Sounds good…but I’d need to use the shrimp. I just can’t get my head around the idea of crawfish. LOL (And…I’m not sure they’d be found in markets where I live anyway.)

  6. 8

    Bobbie says

    To the store today to buy the ingrediants I don’t already have-I would be the HAPPIEST GIRL IN THE WHOLE USA if I could buy crawfish here, but no such luck-so I’ll go with the shrimp. Sounds so good. I’ll fix it tomarrow for supper. Thanks, Bobbie–Oh yeah-wheat bread today!!!

  7. 9


    Thanks for the cool recipes. I got some Slap Yo Momma spices for Christmas and I am dying to use them on cajun recipes.

    You have also inspired me to stop buying store bought bread beginning April 1. I’ll let you know how it goes. ~ksp

  8. 11


    Oh baby! I’m all over this one, I happen to have some crayfish in the freezer, only thing I’ll need to sub out is the green pepper, my hubby is allergic to them, but can amazingly eat any other pepper, even red bell peppers. Thank you for sharing this, I can’t wait to try it!

  9. 12

    Cindy says

    I cannot believe that a good Cajun girl like yourself would not cook the roux until it was the color of a brown paper bag (that’s what my aunt from Monroe always told me). THEN throw in the celery and the onyon.

    What’s the matter, you?

  10. 13


    Where is the picture of the Crawfish? I was prepared to drool over the crawfish. It’s a blessing, I guess, that you didn’t show a picture. I’m heading to Lafayette in early April. Hoping to eat lots of crawfish.

  11. 14

    Norma in Baton Rouge says

    Warren made crawfish etoufee’ for supper tonight! It’s hard to make just a little bit for two people so we put the remainder in the freezer for our daughter and son-in-law who will be dog-sitting with Roscoe this weekend while we go to Atlanta to see our newest granddaughter.
    Norma in BR

  12. 15

    Rebecca says

    When do you add the one bay leaf? With the tomatoes?

    Looking at your picture, I see you use home-canned tomatoes (envious here), but wonder what’s in the freezer bag next to them?