New Orleans Crawfish Etouffee


1 cup unsalted butter
1/4 cup flour
1 cup chopped scallions
1 cup chopped onions
2 cloves garlic, minced
1/2 cup green bell pepper, chopped
1/2 cup chopped celery
1 bay leaf
1 tsp thyme
1 tsp basil
1 (8oz) can tomato sauce
1 tsp white pepper
1 tbs Worcestershire sauce
1 tsp tabasco sauce
1 cup clam juice
1 cup water
2 lbs crawfish tails or raw shrimp
1 tbs grated lemon rind
1 tbs fresh lemon juice
1/4 cup minced parsley
1/2 cup sliced scallion tops, for garnish
There are many versions of Crawfish etouffee. This is a version that is commonly served in New Orleans.  Etouffee in Creole means smothered.

  • In a heavy pan, melt 1/2 cup butter and gradually stir in the flour.
  • Cook  mixture over low heat,stirring constantly, until a dark brown roux is achieved. About 45 minutes.
  • Add scallions, onions garlic, green bell pepper, celery, bay leaf, thyme, basil and remaining 1/2 cup butter and saute for an additional 30 minutes.
  • Add tomato sauce, pepper salt, Worcestershire sauce, Tabasco, water and clam juice.
  • Bring to a boil, then reduce heat and simmer for 1 hour.
  • Remove bay leaf.
  • Add the crawfish or shrimp.lemon juice, lemon rind and parsley.
  • Heat through, but do not boil.
  • Refrigerate overnight so flavors can blend.
  • Remove 1 hour before reheating  so etouffee warms to room temperature.
  • Heat through without boiling.
  • Serve over white rice, garnished with scallion tops.




45 min


30 min


No Comments

    Leave a Reply


    Skill Level