Crawfish Platter Recipe
Fried crawfish & crawfish etouffee
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Crawfish
Crawfish Étouffée
Method
Fried Crawfish
Prepare the Crawfish
Rinse the crawfish tails under cold water and drain.
Set Up Dredging Station
In one bowl, combine flour, cornmeal, Cajun seasoning, salt, and black pepper. In another bowl, pour buttermilk.
Dredge the Crawfish
Dip crawfish tails in buttermilk, then coat in the flour mixture.
Fry the Crawfish
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the crawfish in batches until golden brown, about 3-4 minutes. Drain on paper towels.
Crawfish Étouffée
Make the Roux
In a large skillet, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, until it turns a deep brown color.
Add Vegetables
Add onion, green bell pepper, and celery to the roux. Cook until the vegetables are tender, about 5 minutes.
Add Crawfish and Seasoning
Stir in garlic, crawfish tails, Cajun seasoning, salt, and black pepper. Cook for 2-3 minutes.
Add Broth
Gradually add chicken broth, stirring continuously. Bring to a simmer and let it cook for about 15 minutes, stirring occasionally.
Serve
Serve the crawfish étouffée over cooked rice, garnished with sliced green onions.