Beazell's Cook Book

Crawfish Etouffee Recipe

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Crawfish Etouffee’ Recipe  




4 tablespoons unsalted butter

1 1/2 cups onions, finely chopped

1/4 cup celery, finely chopped

1/2 cup bell pepper, finely chopped

2 tablespoons Beazell's Cajun Seasoning

2 pounds crawfish tails

1/4 cup flour

1 ½ -2 cups crawfish stock

1/4 cup minced garlic

2 tablespoons fresh thyme, chopped

2 teaspoons Worcestershire sauce

Dash of hot sauce

Pinch of salt and pepper

1/2 cup green onions, thinly sliced

2 tablespoons parsley, minced

1 tablespoon fresh lemon juice



Melt the butter in a large cast iron skillet; add the onions, bell pepper, celery, and 1 Tablespoon of Beazell's Cajun Seasoning, sauté until all the veggies are wilted and translucent. Add the crawfish tail meat, the remaining Beazell's Cajun Seasoning and sauté until the tails let go of some of their liquid, cook for 3-5 minutes more. Add the flour, stirring constantly for about 5-7minutes. You're making a reddish brown roux.

Add a small amount of the crawfish stock, stir well to form a paste, add the remaining stock very slowly, whisking constantly. Bring to a boil, then turn the heat down to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.

Add the garlic, thyme, Worcestershire, and hot sauce, a little salt and black pepper. Simmer for 20-30 minutes.

Add the green onions and parsley; simmer for 5 more minutes. Stir in the lemon juice and adjust Beazell's Cajun Seasoning to taste. Serve over cooked rice.


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