Crawfish Étouffée

Yield 4 servings
21 ratings


  • 1 stick (8 tablespoons) butter
  • 2 tablespoons all-purpose flour
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1/2 cup chopped bell peppers
  • 1 pound peeled Louisiana crawfish tails, with fat
  • 2 tablespoons Crystal Hot Sauce, plus more for serving
  • 2 bay leaves
  • 1 cup seafood stock
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 2 tablespoons chopped parsley
  • 3 tablespoons chopped green onions
  • 4 cups hot cooked white rice, for serving
  • Hot sauce, for serving


  1. Melt the butter in a large skillet over medium-high heat until foaming. Whisk in the flour one tablespoon at a time. Reduce the heat to medium and continue whisking until the roux turns a deep brown color, about 15 minutes.
  2. Add the onions and sauté until translucent, about 2 minutes. Stir in the celery and bell peppers and cook for 2 minutes, until slightly softened.
  3. Add the crawfish, hot sauce and bay leaves. Reduce heat to medium. Stirring occasionally, cook until the crawfish begin to throw off a little liquid, about 10 to 12 minutes.
  4. Add the seafood stock to the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Add the parsley and green onions and cook for about 2 minutes.
  5. Remove the bay leaves.
  6. Serve with steamed rice, and hot sauce on the table for seasoning.