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Crawfish Etouffee

Crawfish Etouffee


1 pound crawfish, cleaned
S & P, to taste
3/4 cup water
1 stick margarine
1 teaspoon all-purpose flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 tablespoon tomato paste
2 garlic cloves, minced
1 onion, chopped
1 tablespoon parsley
2 slices lemon
1 tablespoon green onions

Cooking Directions:

Season crawfish with S & P, set aside.

In a medium saucepan- melt butter & saute onion over medium heat until tender.

Stir in flour gradually, mix well. Add water, lemon, tomato paste & garlic. Cook on medium-low for 20 minutes. Add a little water if starts to stick.

Add crawfish & cover saucepan. Cook for 8 minutes.

Add green onions & parsley & cook for 2 minutes.

Serve over rice

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