Crawfish Etouffee

Lucky for us, we serve some of the nicest guests one could ask for at the restaurant’s culinary bar. Just this past week a regular from New Orleans came in and gifted us with straight from the bayou crawfish tails. The obvious recipe answer was to make crawfish etouffee.

I am a huge fan of certain Cajun favorites, so much so in between visits home where we fill ourselves on the local flavor, I sustain myself and my husband by making these Mississippi Delta delicacies. On days where work is going to be especially busy and I know I’m going to be tired when I get home, I typically prepare food before heading into work for a reheat later when we get home. I was so excited to devour the etouffee when we got home that night that I almost forgot the finished dish photo.

Some may say hot sauce is just hot sauce and that they all taste the same. We say otherwise. Besides Slap Ya Momma, a southern favorite dried chili mixture, Tabasco is a staple in our house. The vinegary brightness along with the heat from the peppers makes it perfect accompaniment to gumbos, etouffee, or even tacos!” – Andi


  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1 yellow onion – chopped
  • 2 celery stalk – chopped
  • 1 green bell pepper – chopped
  • 1 garlic clove – minced
  • 1 12 ounce can diced tomatoes
  • 1 tablespoon Worcestershire
  • 1 teaspoon Tabasco
  • 1/2 cup chicken stock
  • 1 pound crawfish tails
  • 1 cup of long grain rice


  1. In a pot with a lid, bring two cups of water to a boil.
  2. Add in one cup of rice and reduce the heat to low, cover the pot, and cook for ten to fifteen minutes or until the rice is soft and tender. Season with salt and pepper and set aside.
  3. In a large, heavy bottomed pot (not an aluminum one), over medium-high heat melt the butter.
  4. Add the flour and cook, stirring regularly to make a light-colored roux. This should take about six minutes. It should have a nice light golden color to it when it is ready.
  5. Add the chopped onions, celery, bell peppers, garlic, salt, and pepper and cook, stirring occasionally until the vegetables are soft and translucent. This should take about eight to ten minutes.
  6. Add the can of diced tomatoes and bring back up to a simmer for another two to four minutes.
  7. Add the chicken stock and crawfish tails and bring to a simmer. Reduce the heat to medium low and simmer until thickened. This should take another five minutes.
  8. Add the Tabasco and Worcestershire. Serve over the cooked rice.

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