Crawfish Etouffee
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Crawfish Etouffee


1 pound crawfish, cleaned

S & P, to taste

3/4 cup water

1 stick margarine

1 teaspoon all-purpose flour

1 teaspoon salt

1/2 teaspoon cayenne pepper

1 tablespoon tomato paste

2 garlic cloves, minced

1 onion, chopped

1 tablespoon parsley 

2 slices lemon 

1 tablespoon green onions

Cooking Directions:


Season crawfish with S & P, set aside.

In a medium saucepan- melt butter & saute onion over medium heat until tender. 

Stir in flour gradually, mix well.  Add water, lemon, tomato paste & garlic.  Cook on medium-low for 20 minutes.  Add a little water if starts to stick. 

Add crawfish & cover saucepan.  Cook for 8 minutes. 

Add green onions & parsley & cook for 2 minutes. 

Serve over rice