The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Crawfish Étouffée


4 quarts shrimp or seafood stock

⅓ pound butter

⅓ pound flour

1 onion, diced

¼ cup minced garlic

⅓ cup cajun spice blend*

1 cup canned ground tomatoes

4 pounds crawfish tail meat

1 cup heavy cream

To serve: white rice and sliced green onions

*Like Tony Chachere’s Creole Seasoning or Paul Prudhomme’s Blackened Redfish Magic Seasoning. Pro tip: Look for salt-free blends to better control your seasoning when you cook.


1. In a cast-iron skillet, melt butter. Whisk in flour and cook for 2 to 3 minutes, stirring constantly to form a blond roux.

2. Reduce heat and add onion, garlic, and cajun spice. Cook until onion is translucent, about 3 to 5 minutes. Add tomatoes and cook another 2 to 3 minutes. Whisk in seafood stock and bring mixture to a boil, then reduce heat to a lazy simmer. Cook for 30 to 40 minutes.

3. Add crawfish tails and cream and cook just until crawfish are heated through, 2 to 3 minutes. Taste and adjust seasoning with salt and pepper as needed. Serve with white rice and sliced green onions.

Print Recipe