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Crawfish Etouffee

February 5, 2010


  • 1 pound peeled crawfish tails
  • 1 stick butter
  • 1 medium onion; finely diced
  • 2 cup water
  • 1/2 green bell pepper, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon paprika
  • 1 tablespoon finely chopped parsley and onion tops
  • Tony’s Creole Seasoning or salt/pepper (to taste)

Melt butter in deep thick aluminum frying pan (do not use black iron pot).  Season crawfish tails with seasoning (or salt/pepper) and paprika.  Add to melted butter.  Cook 2 or 3 minutes; remove crawfish and set these aside.  Add onion, bell pepper, and garlic to pan.  Saute well for at least 10 minutes.  Return crawfish and add 2 cups water.  Stir and cook slowly, about 40 minutes.  (Add more water as needed.)  Serve on boiled rice and sprinkle finely chopped parsley and onion tops on top of etouffee.

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