Beazell's Cook Book

Quick & Easy Smothered Crawfish Etouffee

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Quick and Easy Smothered Crawfish Etouffee  




1 pound crawfish tails

4 tablespoons butter

2 tablespoons all-purpose flour

3 ribs celery, chopped

1 1/2 cups seasoning blend (frozen – chopped onions, bell pepper, celery)

1 1/2 cups seafood stock or vegetable stock

2 teaspoons Beazell's Cajun Seasoning

1/4 cup parsley, chopped

Green onions, chopped for garnish



Melt butter in a skillet.  Add the flour and mix to make a medium roux stirring constantly (roux should be light tan in color).  Add the celery and seasoning blend and cook until the onions are translucent.  Add to this the seafood or vegetable stock, Beazell’s and parsley.  Simmer over medium heat until the mixture begins to thicken.

To this add the crawfish and reduce the heat to low-medium and simmer for 10 minutes or until heated through.  Serve the smothered crawfish over cooked rice and garnish with green onions.

Also excellent when served over cheesy grits or pasta.


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