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Home > Recipes > Crawfish Recipes > Crawfish Etouffee



  • 2 tablespoon (28.4 g) butter
  • 2 tablespoon (30 ml) canola oil
  • 3 tablespoon (45 g) flour


  • ½ medium (170g) onion, diced
  • ½ cup (75g) green bell pepper, diced
  • cup (about 1-2 sticks) celery, chopped
  • 2 teaspoon (5.6 g) garlic, minced
  • 1 teaspoon (0.91 g) thyme, fresh or dried
  • 1 bay leaf
  • 1 cup (200 g) tomato, chopped
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon (2.30 g) paprika
  • 2 teaspoon (24 g) Creole seasoning
  • 1-2 cup (237 ml) crawfish stock, or chicken stock (adjust to desired consistency)
  • 1 pound crawfish
  • 2-3 tablespoon (7.6-11.4 g) parsley, chopped
  • 2 green onions, chopped
  • 1 teaspoon ( 4.69 g) hot sauce, optional
  • Salt to taste


  • In a large Dutch oven or heavy-bottomed saucepan, combine melted butter, oil, and flour until smooth.
  • Cook on medium heat, stirring continuously, for about 10-12 minutes until you have achieved the desired color. Don’t walk away from the stove during this process. It might burn.
  • Add the onion, green pepper, and celery and cook for 8- 10 minutes –stirring frequently.
  • Then add garlic, thyme, and bay leaf – continue stirring for about 2 minutes.
  • Next, throw in about 1 cup chopped tomatoes, Worcestershire sauce, paprika, and Creole seasoning, and let it cook for 5 minutes.
  • Gradually pour in about 1 -2 cups of stock bring to a boil, and let it simmer.(adjust thickness with more stock as needed). Add the crawfish, simmer for 3-4 more minutes.
  • Adjust thickness soup and flavor with more crawfish broth or water, hot sauce, and salt.
  • Stir in the green onions and chopped parsley.
  • Serve over hot cooked rice.

Crawfish Stock

  • Add a teaspoon or two of butter or oil to a saucepan or skillet. Then throw in the crawfish shells, the remaining scraps of onion, garlic, and celery together with aromatics like bay leaf and thyme.
  • Saute for about 5-7 minutes, constantly stirring to prevent it from burning. Add about 5 cups of water.
  • Bring to a boil, lower heat, and let it simmer for 20 minutes.
  • Remove from heat and strain using a sieve. Set stock aside.

    Recipe courtesy of African (Immaculate) Bites