Crawfish Étouffée

  • Serves

    serves 6-8

According to Acadian cooks, etouffee—which was invented in Breaux Bridge, Louisiana, in the late 1920s—is the most celebrated crawfish creation of all time.


  • 14 lb. butter
  • 1 cup onion, finely chopped
  • 12 cup green bell pepper, finely chopped
  • 12 cup celery, finely chopped
  • 1 Tbsp. garlic, peeled and minced
  • 1 tsp. salt
  • 12 tsp. cayenne
  • 2 cups hot Double-Rich Fish Stock
  • 2 Tbsp. cornstarch
  • 2 lb. crawfish tails, peeled
  • 14 cup scallions, finely chopped, for garnish
  • 14 cup parsley, finely chopped, for garnish


Step 1

Melt butter in a large, heavy pot. Add onions, peppers, celery, garlic, salt, and cayenne, and cook, stirring frequently, until vegetables are tender, about 15 minutes.

Step 2

Add 1 1⁄2 cups of the stock. Stir cornstarch into remaining 1⁄2 cup stock and add to pot. Bring to a simmer, reduce heat, and cook until slightly thickened, about 20 minutes.

Step 3

Add crawfish tails and cook until warmed through, 2–3 minutes. Garnish with scallions and parsley. Serve over rice.