Crawfish Etoufee

This Crawfish Etouffee recipe is a classic Louisiana dish and was so much easier than I thought it would be when James (my husband) told me about it. He’s a born and bred, Down The Bayou, South Louisiana native and is a master at cooking Cajun food. He tried to explain how to make it when I first came to the U.S. (about 12 years ago), but I really only decided to try to make it about 5 years ago. Now I’m an old pro, lol!

Next time try my Crawfish Bread Recipe, it’s another reader favorite if you haven’t seen it already.

In the south, particularly Louisiana, crawfish is a big deal. Especially at the end of the year and into the new year. Crawfish season starts in January and ends June/July. The best time to eat fresh crawfish is around April, which is great for the Lent period. Almost every backyard in Louisiana is boiling crawfish on a Friday night during Lent! See my awesome Crawfish Boil Recipe here.

Using up those leftover crawfish tails is perfectly done in a crawfish étouffée. Although, you can use frozen and so it’s not limited to that time of year… also, if you are like me, sometimes I just freeze those leftovers in batches. That way I can take my time on deciding what I’m going to make.


1 lb Louisiana crawfish tails
1 1/2 cups beef broth
1 stick butter
2 tablespoons flour
1 med chopped onion
1 med chopped green bell pepper
3 chopped green onion
3 cloves minced garlic
Cajun/creole seasoning of choice
Salt/pepper to taste


Melt butter in a skillet and sautee onions, green onion (leaving a small portion to garnish) and peppers until tender, add garlic and stir another minute.

Add flour and stir until lightly brown.

Add broth, Cajun seasoning and salt, pepper to taste. Cover and simmer 5 minutes on med low heat.

Add entire package of crawfish tails (liquid included) Stir, cover and let simmer 8-10 minutes.

Serve with hot white rice

Garnish with fresh green onion

Enjoy !