Crawfish Etouffee Recipe | Nola Cuisine & Culture

Name: Crawfish Etouffee Recipe | Nola Cuisine & Culture
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American, Southern, Cajun And Creole
Ingredients: 2 Tbsp Creole Seasoning Please Note! This recipe is based on my homemade Creole Seasoning! If you use Tony C’s or any others it will turn out much too Salty!!!!); 4 Tbsp Unsalted Butter; 1 1/2 Cup Onion, Finely Chopped; 1/4 Cup Celery, Finely Chopped; 1/2 Cup Bell Pepper, Finely Chopped; 2 lbs Crawfish Tail meat; 1/4 Cup Flour; 1 1/2 to 2 Cups Crawfish Stock; 1/4 Cup Minced Garlic; 2 Tbsp Fresh Thyme Leaves, chopped; 2 tsp Worcestershire Sauce; 1 tsp Hot Sauce (I like Crystal or Louisiana Gold); 1/2 Cup Green Onions, thinly sliced; 2 Tbsp Italian Parsley, minced; 3 Tbsp Unsalted Butter; Diamond Crystal Kosher Salt & Freshly Ground Black Pepper to taste; 1 Tbsp fresh Lemon Juice; 1 Recipe Creole Boiled Rice

5 steps

Prep:10minCook:50min

Updated at: Fri, 10 Oct 2025 20:18:33 GMT

Nutrition balance score

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Ingredients

2 servings

2 TbspCreole Seasoning

Please Note This recipe is based on my homemade Creole Seasoning If you use Tony C’s or any others it will turn out much too Salty!!!!)

4 Tbspunsalted butter

1.5 CupOnion

¼ cupcelery

2 lbsCrawfish Tail meat

¼ cupflour

1.5 CupsCrawfish Stock

¼ cupminced garlic

2 Tbspfresh thyme leaves

chopped

2 tspworcestershire sauce

1 tspHot Sauce

or Louisiana Gold

½ cupgreen onions

thinly sliced

2 TbspItalian Parsley

minced

3 Tbspunsalted butter

Kosher Salt

Black Pepper

Freshly Ground, to taste

1 Tbspfresh lemon juice

1creole boiled rice

recipe

Instructions

Step 1

Melt the butter in a large cast iron skillet, add the onions, bell pepper, celery, and 1 Tablespoon of the Creole seasoning, saute until translucent. Add the Crawfish tail meat, the remaining Creole seasoning and saute until the tails let off some of their liquid, cook for 3-5 minutes more. Add the flour, stirring constantly for about 3-5 minutes.

Step 2

Add a small amount of the crawfish stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.

Step 3

Add the garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper. Simmer for 20-30 minutes.

Step 4

Add the green onions and parsley, simmer for 5-10 minutes more.

Step 5

Stir in the 3 Tbsp butter, lemon juice, and adjust the seasonings to taste.

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