Classic Crawfish Etouffee

Classic Crawfish Etouffee

Seafood Stock takes this Classic Crawfish Etouffee to the next level.

Crawfish Étouffée
Serves 6
Write a review
  1. ¼ cup unsalted butter
  2. ½ cup chopped sweet onion
  3. ½ cup chopped celery
  4. ½ cup chopped red bell pepper
  5. 2 cloves garlic, minced
  6. 3 tablespoons all-purpose flour
  7. ½ cup dry sherry
  8. 1 cup seafood stock
  9. 2 tablespoons extra-concentrated tomato paste
  10. 2 tablespoons hot sauce
  11. 2 bay leaves
  12. 1 teaspoon kosher salt
  13. ½ teaspoon ground black pepper
  14. 1 pound crawfish tail meat
  15. 4 cups white rice, cooked according to package directions
  16. Garnish: chopped green onion
  1. In a large skillet, melt butter over medium-high heat. Add onion, celery, and bell pepper, and cook until tender, about 10 minutes. Add garlic, and cook, stirring, until tender, about 
1 minute. Add flour, stirring constantly until combined, about 2 minutes.
  2. Stir in sherry, and cook until reduced by half, about 3 minutes. Add seafood stock, tomato paste, 
hot sauce, bay leaves, salt, and pepper. Bring to a boil, and cook until mixture begins to thicken. Add crawfish; reduce heat, and simmer about 8 minutes. Serve immediately with rice, and garnish with green onion, if desired.
Louisiana Cookin


  1. We always had a brown crawfish etouffee. Do you have a recipe for that. What is the difference? I know it is probably the region or parish where the etouffee is made.


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.