Crawfish tails are cooked with tomatoes, paprika, and cream to make a luscious stew. This recipe first appeared in our April 2013 special feature on New Orleans.

Crawfish Etouffée Crawfish Etouffée
In this luscious stew, crawfish tails are cooked with tomatoes, paprika, and cream.
Yield: serves 6-8


  • 4 slices bacon, finely chopped
  • 8 tbsp. unsalted butter
  • 6 scallions, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 stalks celery, finely chopped
  • 1 yellow onion, finely chopped
  • 1 large tomato, finely chopped
  • 1 green bell pepper, minced
  • 1 12 tsp. finely chopped thyme
  • 1 tsp. paprika
  • 12 tsp. cayenne pepper
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 14 cup flour
  • 2 12 cups fish or chicken stock
  • 2 lb. parcooked peeled crawfish tails
  • 13 cup heavy cream
  • 3 tbsp. Original Louisiana hot sauce, plus more for serving
  • 2 tsp. Worcestershire sauce
  • 13 cup finely chopped parsley, plus more for garnish
  • Cooked white rice


  1. Heat bacon in a 6-qt. saucepan over medium-high heat until rendered, 3 minutes. Add butter, scallions, garlic, celery, onions, tomatoes, and peppers; cook until soft, 7 minutes. Stir in thyme, paprika, cayenne, bay, salt, and pepper; cook 1 minute. Stir in flour; cook 2 minutes. Add stock and bring to a boil; reduce heat to medium and cook until reduced by one-third, 12 minutes. Add crawfish; cook until hot. Stir in cream, hot sauce, Worcestershire, and parsley; serve with rice and more hot sauce.