Classic Crawfish Etouffee

Classic Crawfish Etouffee

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

Crawfish Étouffée
Serves 6
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  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.

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