Crawfish Etouffee

Category: Fish & Seafood


1 lb. crawfish tails
1/2 lb. butter or margarine
1 med. onion
1 small bell pepper
2 stalks celery
2 tbsp. flour
Bay leaf (optional)
Salt & pepper to taste
Any cajun seasoning, (tonys) etc.


Chop onion, bell pepper and celery. Saute in butter for 20 minutes. Add crawfish fat (if available) and cook for 20 minutes. Add crawfish, flour and seasonings. Add water (2-3 cups, depending on how thick you want it) Cook for 20 minutes. Serve over cooked rice. Garnish with chopped green onions and parsley.

Cooking Time: 40-60 minutes.

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