Creamy Crawfish Etouffee
Serves: 6 servings
  • 1 stick unsalted butter
  • 1 cup celery, diced
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 tablespoons Creole seasoning (used: Tony Chachere)
  • 2 teaspoons seafood seasoning (used: Old Bay)
  • 1 tablespoon minced garlic
  • ½ cup all-purpose flour
  • 4 cups crawfish stock, chicken broth or water
  • 1 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 2 pounds freshly picked, steamed crawfish tail meat
  • 1 tablespoon freshly chopped parsley leaves, for garnish
  • 6 cups cooked long grain white rice
  • French bread or Garlic bread, for serving
  1. In a large saute pan, melt the butter and saute the celery, bell pepper, and onion on medium heat until the vegetables become tender.
  2. Add the spices and garlic.
  3. Saute to combine, and then blend in the flour to form a roux around the vegetables, over medium-high heat.
  4. Cook thoroughly until the roux starts to turn a very light golden brown.
  5. Add the broth a little at a time, stirring to bring all the ingredients together to form a thickened gravy.
  6. Stir in the crawfish tail meat, and then the cream and lemon juice.
  7. Simmer on low heat for about 15 minutes.
  8. Serve over hot cooked rice and garnish with parsley.
Recipe by Jennifer Cooks at