Crawfish Étouffée



  • 1 stick butter
  • 3 rounded Tbs flour
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 2 ribs celery, chopped
  • 1 (1lb) bag crawfish tails, thawed
  • 1 cup water (may need more)
  • 1-2 Tbs tomato paste
  • 3-4 green onions, thinly sliced
  • Few dashes of Louisiana Hot Sauce
  • salt & pepper
  • Tony’s Creole Seasoning
  • garlic powder
  • onion powder


  1. First, make a roux. Melt butter in a large iron skillet over medium heat. Using a wooden spoon, stir in the flour for several minutes until medium brown in color.
  2. Lower the heat slightly; add the onion, bell pepper, & celery and saute until they begin to soften.
  3. Add crawfish tails, water, tomato paste, green onions, & seasonings to suit your taste.
  4. Lower the heat and gently simmer for about 30 mins, adding a little more water, if needed, to thin it out.
  5. Serve over rice.

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