Friday, June 14, 2013

Crawfish Étouffée (a/k/a Smothered Crawfish)

Crawfish Étouffée (a/k/a Smothered Crawfish) is a south Louisiana favorite during crawfish season.


  • 1 lb. clean crawfish tails
  • 2 large onions, chopped
  • 1 small bell pepper, chopped
  • 4 cloves garlic, minced
  • 1/4 lb. butter
  • 1/2 cup celery, chopped
  • 1/2 cup parsley, chopped
  • 1/2 cup green onion, chopped
  • Salt and pepper to taste

This is the ultimate Crawfish Étouffée recipe and very simple to make. Sauté vegetables and seasonings in butter for approximately 5 minutes. Add crawfish tails and cook on medium heat for one-half hour. Serve over cooked long grain rice. Serves 4.

Bon Appetite! Ahheee!!
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