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Crawfish Etouffee Recipe in a bowl of rice.
Review Recipe
4.44 from 41 votes

Crawfish Etouffee

Learn how to make a true Louisiana style crawfish etouffee recipe. 
Course dinner
Cuisine Cajun
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 59kcal


  • 3/4 stick butter
  • 2 large onions 1 red 1 white, chopped
  • 2 stalks celery chopped
  • 1 medium bell pepper chopped
  • 2 tsp garlic
  • 1 tsp salt
  • 2 tsp red pepper
  • 1 tbsp black pepper
  • 2 lbs crawfish
  • 4 tbsp flour
  • 2 cups water
  • 4 chicken bouillon cubes
  • 3/4 cup green onion tops
  • 1 tbsp parsley


  • Melt the butter in a large saucepan. Saute the onion, celery, and bell pepper for 10 minutes. 
  • Add garlic, salt, red, and black pepper. 
  • Add crawfish tails and saute for 1 minute.
  • Add flour and stir. Cook for 3 minutes. 
  • Add water, bouillon, bay leaf, green onion, and parsley. Simmer for 30 minutes stirring occasionally.
  • Serve over rice and with a fresh loaf or french bread. 


  1. Crawfish Etouffee can be made with freshly peeled crawfish tails or frozen crawfish tails. 
  2. Consider using fresh crawfish tails if they are in season and easily available. 
  3. Serve with fresh french bread. 


Calories: 59kcal | Carbohydrates: 9g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 797mg | Potassium: 187mg | Fiber: 2g | Sugar: 3g | Vitamin A: 692IU | Vitamin C: 26mg | Calcium: 37mg | Iron: 1mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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