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Crawfish Etouffee

Crawfish Etouffee Recipe:


2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 stalk celery, diced finely
1 onion, diced finely
1 small green bell pepper, diced finely
3 cloves garlic, minced 
3/4 cup chicken stock
1 tablespoon tomato paste
1 pound shelled crawfish tails
2 tablespoons chopped fresh parsley
1/4 teaspoon World Famous N'awlins Voodoo Seasoning, or to taste
World Famous N'awlins Cajun Season Y'all to taste
Cooked rice to serve with
2 scallions, white and light green parts only, chopped coarsely

Heat the butter in a large skillet over medium-high heat. Add the flour and cook, stirring frequently to make a pale brown roux, about 10 minutes.
Add the celery, onions and bell pepper. Cook 3 to 5 minutes. Add the garlic and cook for a minute or two. 

In small bowl, combine the stock and tomato paste. Add the stock mixture to the skillet and bring to a boil, stirring constantly. Reduce the heat to
medium and simmer until slightly thickened, about 10 minutes.

Add the crawfish, parsley and World Famous N'awlins Voodoo Seasoning. Stir and cook until heated through, about 5 minutes. Taste and adjust for
seasoning with World Famous N'awlins Cajun Season Y'all. Spoon over hot rice. Garnish with scallions and serve.
Don't forget to check out our easy crawfish etoufee entree mix in our online store, too!