Jul 14 2026
Restaurants›La Crêperie Bistro›Acadian Recipe

Acadian Recipe

Inspired by La Crêperie Bistro
Time1h
Serves4

crawfish etouffee

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Ingredients

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Main Ingredients

Seasonings

Liquids

Garnish

Method

Preparation

  1. 1

    Chop Vegetables

    Finely chop the onion, green bell pepper, celery, and garlic cloves. Set aside.

  2. 2

    Prepare Crawfish

    If using frozen crawfish tails, ensure they are thawed and drained.

Cooking

  1. 3

    Make the Roux

    In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, green bell pepper, and celery. Cook until the vegetables are soft, about 5-7 minutes. Stir in the tomato paste and cook for an additional 3 minutes.

  2. 4

    Add Crawfish and Seasonings

    Add the crawfish tails to the pot along with Cajun seasoning, thyme, bay leaves, salt, black pepper, and cayenne pepper. Stir until the crawfish are well coated with the seasonings.

  3. 5

    Simmer

    Pour in the chicken broth and water. Bring to a gentle boil, then reduce the heat and let it simmer for 20-30 minutes, stirring occasionally.

Serving

  1. 6

    Garnish and Serve

    Remove bay leaves. Serve the etouffee hot, garnished with chopped green onions and parsley over rice.

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