Crawfish Etouffee Recipe -
Crawfish Etouffee Recipe

Crawfish Etouffee

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"Seafood markets sell frozen, peeled crawfish tails harvested in Louisiana or China. You can substitute peeled shrimp, but the color won't be as intense."

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Original recipe makes 6 servings Change Servings


  1. MELT butter in a large skillet over medium heat. Add onion and next 3 ingredients; saute, stirring constantly, 5 minutes.
  2. STIR in crawfish and next 5 ingredients; cook 5 minutes. Stir in flour; cook, stirring constantly, 2 minutes.
  3. STIR in water gradually; cook over low heat 20 minutes, stirring mixture occasionally.
  4. STIR in green onions and parsley; cook 3 minutes. Serve over rice.
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  • Reprinted with permission of Southern Living® magazine. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
May 04, 2004

Having lived in Louisiana my whole life I can tell you that this is about as "authentic" a recipe as you can get. Much better than the ones you will try with condensed soup as an ingredient. The only thing I add is about half of a can of tomato paste (one of the really small cans). This gives the dish a nicer color and a bit richer flavor. I will also sometimes season my crawfish with powdered Zatarains crawfish boil seasoning instead of the hot sauce to add that "boiled crawfish taste" which is such a great flavor. If you choose to use the crawfish boil seasoning I would caution to use it sparingly and add a little at a time because this seasoning has quite a bit of heat.

Most Helpful Critical Review
Jun 18, 2005

This was a good recipe, but not spicy at all. I was expecting something with more of a Louisiana flair, but at Emeril says, it needs "kicked up a notch." Next time I would add more hot sauce & some cayenne pepper. I did add hot sauce as I was eating it, so if you have people that don't like it real spicy follow the recipe & add hot sauce as you eat it.


29 Ratings

Aug 28, 2010

I've made this 3 times; it's a great recipe. The first time, I made it exactly as the recipe states. The second, I used chicken broth instead of the water and Cajun seasoning instead of the seasonings and hot sauce (simplified and improved). Liked it better with my alterations, but tastes great the way it is, too. The third time, I used cubed chicken instead of crawfish - very good.

Jan 03, 2004

It was my 1st time to cook crawfish etouffee and my husband just loved it, saying it tastes like an authentic Louisiana etouffee. I used chicken stock instead of just water. I also recently came upon Emeril's recipe of etouffee and was surprised that everything is very similar except that he adds cayenne pepper.

Apr 08, 2007

As a chef, I always use this recipe as a base for my seafood etouffee. I usually add tony's seasoning, shrimp, real crab meat, smoked sausage, and serve it over cornbreasd. You bes' believe it's 'shut yo mouf' good! I guarantee [gar-own-tee]!

Apr 30, 2004

We really loved this recipe. Since our frozen crawfish tail come already cooked. I did not put them in until the very end. Also I do not think that this is enough for 6 servings. My husband could have eaten the whole thing with no problem.

Jan 03, 2004

This recipe was awesome! I changed it up a little bit by doubling the amount of crawfish, and instead of wasting added the left over bell pepper and celery. Plus a little more tabasco!! Two thumbs up!!!

Jan 03, 2004

VERY VERY yummy! Was finished in no time, and tasted wonderful. BUT - I did use tons more hot sauce. We served it over dirty rice (tony chachere's brand) and garlic bread. great recipe!!


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