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Crawfish Étouffée

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100g/4 oz lard
50g/2 oz plain flour
225g/8 oz onion, chopped
1 large green pepper, chopped
1 large stalk celery, chopped
4 cloves garlic, finely chopped
4 medium tomatoes, seeded and chopped
75g/3 oz fresh parsley, chopped
475 ml/16 fl oz seafood stock
2.5 ml/½ teaspoon cayenne
2.5 ml/½ teaspoon black pepper
5 ml/1 teaspoon salt
7.5 ml/1½ teaspoons black pepper
5 ml/1 teaspoon salt
7.5 ml/1½ teaspoons fresh thyme or 2.5 ml/½ teaspoon dried
675g/1½ lbs crawfish tails, shelled and cooked
8 spring onions, chopped
225-350g/8-12 oz cooked rice to serve


Serves: 4


In a heavy saucepan, make a mahogany-coloured roux of the lard and flour. Remove from the heat, stir in the vegetables and parsley. Return to the heat and cook until the vegetables are limp, about 5 minutes.

In large saucepan, bring the seafood stock to a slow boil. Add the roux and vegetables, 1 spoonful at a time, whisking after each addition until the mixture is smooth. Add the seasoning. Reduce the heat and simmer for 30 minutes.

Add the crawfish tails and simmer until crawfish is heated through, about 5 minutes. Just before serving, stir in the spring onions. Serve over rice.

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