Classic Crawfish Etouffee Recipe

Crawfish Etouffee has a unique taste. Crawfish Etouffee gets its taste from crawfish mixed with hot sauce and red pepper. Crawfish Etouffee is served with rice.
Classic Crawfish Etouffee picture


Difficulty LevelEasyCourse
Main Ingredient


 Crawfish tails with fat2 Pound
 Hot sauce2 Teaspoon
 Pepper red1⁄4 Teaspoon
 Vegetable oil1⁄4 Cup (4 tbs)
 All purpose flour1⁄4 Cup (4 tbs)
 Celery stalks2 , chopped
 Onions2 Large, chopped
 Green peppers2 Large, chopped
 Chopped green onions1⁄2 Cup (8 tbs)
 Water1⁄4 Cup (4 tbs)
 Salt1⁄2 Teaspoon
 Black pepper1⁄4 Teaspoon
 Hot cooked rice1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1983 Calories from Fat 597

% Daily Value*

Total Fat 67 g103.7%

Saturated Fat 7.8 g39.2%

Trans Fat 0 g

Cholesterol 1274.2 mg

Sodium 3239.1 mg135%

Total Carbohydrates 164 g54.8%

Dietary Fiber 23.2 g92.8%

Sugars 39 g

Protein 183 g366.8%

Vitamin A 115.4% Vitamin C 642.6%

Calcium 28.8% Iron 51.7%

*Based on a 2000 Calorie diet


Remove package of fat from crawfish tails, and set aside.
Sprinkle crawfish with hot sauce and 1/4 teaspoon red pepper; set aside.
Combine vegetable oil and flour in a 4 quart Dutch oven.
Cook mixture over medium heat, stirring constantly, until roux is chocolate colored
Stir in celery and next 3 ingredients; cook until vegetables are tender, stirring often.
Add crawfish tails and water; cook over low heat, uncovered, 15 minutes, stirring occasionally.
Stir in 2 tablespoons crawfish fat salt, and pepper; simmer 5 minutes.
Serve over rice.
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