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Creamy Crawfish Etouffee

Servings: 6 servings
Author: Jennifer Locklin


  • 1 stick unsalted butter
  • 1 cup celery diced
  • 1 onion diced
  • 1 bell pepper diced
  • 1 Creole seasoning used: Tony Chachere
  • 2 teaspoons seafood seasoning used: Old Bay
  • 1 tablespoon minced garlic
  • 1/2 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


  • In a heavy bottomed sauce pan (like an iron skillet), melt the butter over medium-high heat. Next, whisk in the flour to form a roux. Continue whisking and cooking until the roux begins to change color.
  • When the roux has turned a light golden brown, add the trinity: celery, bell pepper, and onion and saute until the vegetables become tender.
  • Once the vegetables are tender, add the spice and garlic and saute for about 30 seconds.
  • Add the broth a little at a time, stirring to bring all the ingredients together to form a thickened gravy.
  • Stir in the crawfish tail meat, and then the cream and lemon juice.
  • Simmer on low heat for about 20 minutes.
  • Serve over hot cooked rice and garnish with parsley.