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Crawfish Etouffee


Crawfish in a Cajun sauce served over rice

Rate this recipe 2.8/5 (13 Votes)


  • 2 garlic cloves minced
  • 2 large onions chopped
  • 1/4 cp chopped celery leaves
  • 2 tbsp butter
  • 2 pounds peeled crawfish tails ( reserve fat)
  • 1 tbsp Worcestershire sauce
  • 2 dashes of Crystal hot sauce
  • 1/2 lemon juiced
  • Tony Zatarans Creole seasoning, to taste
  • 1/4 cp chopped parsley
  • 2 cups cooked rice


Servings 8
Level of difficulty Average
Preparation time 20mins
Cooking time 60mins
Cost Average budget


Step 1

Saute the garlic, onion, and celery leaves in butter.

Step 2

Add fat, Worcestershire sauce, hot sauce, and lemon juice. Cover pan and simmer for 30 minutes on low heat.

Step 3

Add crawfish tails, and Zatarans ( or salt and pepper). Continue to simmer for 20 minutes.

Step 4

Add parsley and serve over rice.

Add toasted french garlic bread. It's great for sopping up the juice!

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