Delicious Rich Crawfish Etouffee

Prep Time
Cook Time
2h 20m
Ready In

"This is a recipe adapted from other recipes- I think this is the ultimate recipe. We love it. Make sure to use only Louisiana Crawfish ( available by mailorder)"

Original recipe yields 5 servings


  • Serving Size: 1 (353.2 g)
  • Calories 470.3
  • Total Fat - 40 g
  • Saturated Fat - 18.3 g
  • Cholesterol - 71.3 mg
  • Sodium - 837.7 mg
  • Total Carbohydrate - 25.8 g
  • Dietary Fiber - 3 g
  • Sugars - 5.6 g
  • Protein - 4.8 g
  • Calcium - 130.9 mg
  • Iron - 2.5 mg
  • Vitamin C - 52.9 mg
  • Thiamin - 0.1 mg

Step 1

Make a Roux: Use a heavy pot--- enameled cast iron is what I use. Melt the butter then add the oil and flour. Whisk continously over medium heat until a medium to dark Roux is formed. This takes at least 30 minutes.

Step 2

When the Roux is ready ( be careful not to burn it), add the onions, garlic, peppers, celery , and parsley. Cook over low-medium heat, stirring often, until the vegetables are soft.

Step 3

Add seasonings, bay leaf and chicken broth. Cook over low-medium heat for one hour. Stir often. Add sherry towards ther end.

Step 4

Add crawfish and cream and cook about 15 minutes more.Correct seasonings: Add more creole seasoning a little at a time.

Step 5

Serve over white rice.

Tips & Variations

  • Enameled cast iron pot
  • Roux paddle- wooden



I made a pot yesterday and it is delicious! I used shrimp instead of crawfish. Only change I made. I am going to enjoy all those leftovers!

review by:
(21 Nov 2018)


I used lobster instead of crawfish and halved the recipe. It was so delicious that we fell in love with it after the first bite. We will have this again and I plan to use shrimp next time.

review by:
(2 Mar 2013)