Crawfish Etouffee

Total Time:
1 hr 50 min
30 min
1 hr 20 min

8 servings

  • 6 tablespoons butter
  • 4 tablespoons flour
  • 2 cups chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped bell pepper
  • 6 cloves garlic, minced
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 2 1/2 cups fish or shrimp stock
  • 1 cup peeled, seeded and diced tomatoes
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon crushed red pepper
  • Hot pepper sauce
  • 2 teaspoons Worcestershire sauce
  • 2 pounds crawfish tails, with the fat
  • 1/2 lemon, juiced
  • 1 cup chopped green onions
  • 1/4 cup chopped parsley
  • Cooked white rice, for serving

In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.

Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.

Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.

Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.

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    21 Reviews
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    This is so yummy. Followed Emeril's recipe exactly and it was soooo wonderful. I am from south Louisiana and have had many different versions of crawfish etouffee. This was the BEST. Thanks once again Chef! You always deliver.
    YUM!!!! Halved the recipe....thought might need to reduce the initial cook time since I used less shrimp stock....but, did the full 30 min. Checked seasoning about 1/2 way thru...did add more hot sauce, W sauce and thyme for a little more flavor.
    Great and tasty... hmmm
    This recipe is wonderful This is the first time i have ever made it myself. However my husband loved it and said it was better than any he has ever had in his life. And this is coming from people raised in Louisiana. I did change things a little bit though i made craw fishstock and used that. Also instead of reg tomatoes i used fire roasted tomatoes. I find they complement the red pepper better. The other thing i did was take the roux darker it provides more depth to the over all flavor.
    Very sabrosa, picante y deliciosa! Thick enough to hugh the crawfish, and does not run away!:) I can taste all the ingredients! I kicked it up with a couple of fresh serranos chopped, 1/4 dry chiltepe flakes (pequins) and two dry cobanero smashed. Just a little hoter! : D !!!! Thanks!!!!
    I made some subsitutions: used chicken broth, shrimp and used a can of rotel for the tomatoes. Made it for several parties and everyone always ask for the recipe. Thanks Emeril!
    The recipe was pretty good, but I did find myself adding a ton more salt to flavor this dish. I know it doesn't specify the amount of hot sauce, but I even put Tabasco on the table, b/c it wasn't very hot even after putting in a good amount of it. It's a good recipe if you can't make it down to New Orleans, but I had much better when I was there recently. May make it again, b/c it's a great excuse to buy crawfish.
    This was my first attempt at etouffee. It was easy and delicious!
    This is a slightly time consuming, but very easy meal to make. It turns out fabulous! I will definitely be making this again.
    Loved this recipe, it was easy to make and worked well with substitutions. I used chicken broth instead of fish stock and 2 lbs of shrimp instead of crawfish (eeewww, just not that adventurous yet.) My children gobbled this leftovers at all. I have never had etouffee so I have no comparison, however I was really impressed.
    This is a great etouffee recipe. I've made it twice this week with crawfish we boiled. I didn't add the tomatoes, only because my husband doesn't like them. This recipe is definitely a keeper. It's delicious, and easy too. Thanks Emeril!!
    I thought the dish was great - very flavorful and I liked the layers of flavors. However, my guests said that the dish was bland and not spicy enough.
    Just as good as anything I've had in New Orleans. And not too hard to make either.
    I just made this and even with chicken stock this is great! It got thick nicely, flavor was layered...not too hot. I used shrimp cut in half. We had a nice Pinot Grigio with it. This is why I got into cooking! Thanks, Emeril!
    gormet quality etouffee. made me throw away my grandmothers recipe
    This dish has a blend of ingredients which give it a rich, soulfull taste. It is probably excellent-5-star but I have never been to the southern states (Lousiana, Miss, etc.) and tasted or aquired the taste of the spicy-mellow-full of Cajun cooking. Very nice experience.
    oohhhh sooo delicious. My husband had etouffee when he was in louisiana on business and came home raving about it. A few months later, I saw Emeril make this. Well, I surprised my husband with it and it was just as he remembered. He loved it (Me too!)
    I lived in New Orleans for a number of years and ate my fair share of Crawfish Etouffee. This recipe is so good, I almost feel like I'm back in New Orleans. I've made it so many times, it's become a staple dish. If you can't find crawfish tails, substitute shrimp - it's still wonderful!
    Easy, and the best flavor
    this was very good and yummy
    Recipe was involved but not difficult. The results were well worth the effort. This recipe works well with shrimp and sausage, alos
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