Beazell's Cook Book

Crawfish Etouffee by John Folse and tweaked by Kim Roth

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2 pounds crawfish tails
1/2 pound of butter (2 sticks)
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped red bell pepper
1/4 cup diced garlic
1/2 cup tomato sauce
1 cup heavy whipping cream
pinch of basil
pinch of thyme
1 bay leaf
1/2 cup sliced green onions
1/4 cup chopped parsley
Salt & Pepper to taste
Beazell's Cajun Seasoning to taste
Melt butter over a medium -high heat. Add onions, bell pepper, celery, and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add tomato sauce and 1/2 the crawfish tails. Continue to sauté 5-10 minutes or until crawfish are heated thoroughly. Add heavy whipping cream, basil, thyme, and bay leaf. Bring to a rolling boil, reduce to simmer and allow crawfish to simmer 15-20 minutes. Add green onions and parsley. Season to taste using salt, pepper and BeaZell's Cajun Seasoning. Once the sauce is thickened and full-flavored, add the remaining crawfish tails.


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