Jul 14 2026
Restaurants›Bellue's Fine Cajun Cuisine›Crawfish Etouffe Recipe

Crawfish Etouffe Recipe

Inspired by Bellue's Fine Cajun Cuisine
Time45m
Serves2

Avg 1 lb fully cooked, crawfish, chicken in rich, creamy gravy, serves 1-2

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Ingredients

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Main Ingredients

Gravy Base

For Serving

Method

Preparation

  1. 1

    Prep Ingredients

    Begin by preparing all your ingredients. Dice the onion, bell pepper, celery, and mince the garlic. Measure out the crawfish tails and chicken.

Cooking

  1. 2

    Melt Butter

    In a large skillet or pot, melt the butter over medium heat.

  2. 3

    Sauté Vegetables

    Once the butter is melted, add the diced onion, green bell pepper, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

  3. 4

    Add Garlic

    Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

  4. 5

    Make Roux

    Sprinkle in the flour over the vegetable mixture and stir continuously for about 3-5 minutes until the flour is lightly browned. This is your roux.

  5. 6

    Add Broth

    Slowly whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer.

  6. 7

    Add Cream and Proteins

    Once simmering, stir in the heavy cream, crawfish tails, and cooked chicken that has been diced into bite-sized pieces.

  7. 8

    Simmer Sauce

    Season the mixture with Cajun seasoning, salt, and black pepper. Simmer for about 10-15 minutes until the sauce thickens.

Serving

  1. 9

    Serve

    Serve the crawfish etouffee over a bed of cooked rice. Garnish with chopped green onions and parsley before serving.

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