How to make it

  • Melt butter and add flour, stirring until lightly brown. Add onion, bell pepper ,celery,garlic, parsely and green onion, cooking until clear. Add crawfish and cook on low heat about 10 minutes. Add white wine and simmer until blended. Slowly add cream and simmer over low fire. Do not boil or it will curdle. Add seasoning with extra Cayenne for heat and red color. Serve over toast points for appetizers, or over steamed rice for a main dish. Since Etouffee is Cajun for smother, You could smother a flip flop with this stuff and it would taste good.

Reviews & Comments 4

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  • keni 4 years ago
    I cook with a lot of crawfish....usually, I will use it in place of recipes askin' for crab meat, since we can't get fresh crab, here. Another classic. Sounds perfect.
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    " It was excellent "
    linebb956 ate it and said...
    Those Crawfish are hard to get here also... Will use shrimp... They are bringing the fresh gulf ones in now...

    Great recipe.. High 5
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    " It was excellent "
    mjcmcook ate it and said...
    ~HELLO~
    This is the 'Classic' Etouffee
    "5"FORK!!!!! Recipe!
    Since the only way that I can obtain
    Crawfish is shipped in 'dry ice' to
    California where I now live...I will be
    substituting 'Shrimp' in this
    'time-Honored' recipe~ However, I can
    still 'taste' the 'Crawfish' I used to buy
    when I was fortunate enough to
    live in New Orleans~
    Thank-you for sharing~
    ~*~mj~*~



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  • debbie919 5 years ago
    Amen! ....great post, thanks so much! ^5
    Deb
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