Crawfish Étouffée

By: Hannah Lee Leidy
Photo by Kreich-Higdon Photography

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Serves 4-6


  • 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

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.

  • Recipe by Paul Skulas of Couvillion Louisville, KY

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