Crawfish Etoufée recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Marilynn's Place›Crawfish Etoufée Recipe

Crawfish Etoufée Recipe

Inspired by Marilynn's Place
Time1h
Serves4

Etoufée means “To Smother” ~ A stew of peppers, onions, celery, garlic, Louisiana Crawfish-tails and thickened with a dark roux

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Ingredients

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Crawfish Etoufée Ingredients

Method

Cooking Directions

  1. 1

    Make the Roux

    In a large pot, melt the butter over medium heat. Once melted, gradually whisk in the flour. Stir continuously until the mixture turns a deep brown color, approximately 15-20 minutes.

  2. 2

    Add Vegetables

    Once the roux is ready, add the diced onion, bell pepper, and celery. Cook for about 5 minutes until the vegetables are tender.

  3. 3

    Add Garlic and Crawfish

    Stir in the minced garlic and crawfish tails. Cook for another 3-4 minutes until the garlic is fragrant.

  4. 4

    Add Broth and Seasonings

    Pour in the chicken broth and add the tomato paste, Cajun seasoning, salt, and black pepper. Stir well to combine.

  5. 5

    Simmer

    Bring the mixture to a simmer, then reduce heat to low. Cover and cook for about 15-20 minutes, allowing the flavors to meld.

  6. 6

    Serve

    Serve the crawfish étouffée over cooked rice and garnish with sliced green onions.

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