How to make it

  • 1. Preheat salad oil to approx. 200 Degrees on medium hot fire. Add flour and cook about 10 min., until light brown, stirring frequently.
  • 2. Add onions, peppers, garlic powder and puree and simmer 10 min.
  • 3. Add boiling water, black pepper, salt and cayenne pepper and simmer 15 min.
  • 4. Drain crawfish well in colander. Weigh after draining. (If frozen crawfish used it will take 6-1/2 lbs. or more to make 5-1/2 lbs. dr. wt.)
  • 5. Add crawfish and fat or oleo and simmer 10 to 15 min.
  • 6. Remove from range, then add onion tops and parsley.
  • 7. Serve in 2/3 pan with rice in 1/3 pan.
  • 8. Serve 3 serving spoons or 3 two oz. ladles (6-1/2 oz. per order, by wt.) over #8 scoop of very hot rice. Dish carefully so as to come out even on crawfish and sauce.
  • This equals 39 orders (8 qts. 7 oz.)
  • As you can see this is the original recipe which serves a ton of people at Piccadilly with very specific serving instructions. My version is a little more simple with the same ingredients:
  • Make a roux (equal parts flour and oil)
  • 2 onions, chopped
  • 1 green pepper, chopped
  • garlic powder to taste
  • 2 cans tomato puree
  • black pepper to taste
  • salt to taste
  • Cayenne pepper 1/2 tsp.
  • 2 lbs. crawfish, drained
  • 1/2 cup green onions, chopped
  • 1/4 cup parsley, chopped
  • cooked rice
  • Preheat oil, add flour made a roux to your liking. Add onions, green onions, peppers, garlic powder and saute' until soft. Then add tomato puree. Once puree is darkened to your liking add hot water, black pepper, salt and Cayenne pepper and simmer 15-20 minutes. Add crawfish and simmer 15 minutes more. Add parsley and cook 5 more minutes. Serve over rice.

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  • petunia97 8 years ago
    thank you, thank you, thank you!!! I've been searching for their recipe. That is the BEST etoufee EVER!!!!
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