Crawfish Etouffee recipe served on a plate, by Pekin the Chef
Sep 02 2026
Restaurants›Parrain's Seafood Restaurant›Crawfish Etouffee Recipe

Crawfish Etouffee Recipe

Inspired by Parrain's Seafood Restaurant
Time1h
Serves4

Make Crawfish Etouffee Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

Seasonings

Liquid Ingredients

Serving Ingredients

Method

Preparation

  1. 1

    Chop the Vegetables

    Dice the onion, green bell pepper, and celery into small pieces. Mince the garlic cloves.

  2. 2

    Prepare the Crawfish

    If using frozen crawfish tails, thaw them under cold running water and drain.

Cooking

  1. 3

    Make the Roux

    In a large pot, heat the vegetable oil over medium heat. Once hot, add the diced onion, bell pepper, and celery. Sauté until the onions are translucent, about 5 minutes.

  2. 4

    Add Garlic and Tomato Paste

    Stir in the minced garlic and tomato paste, cooking for an additional 2-3 minutes until fragrant.

  3. 5

    Add Seasonings

    Sprinkle in the Cajun seasoning, salt, black pepper, cayenne pepper, thyme, and bay leaves. Stir to combine.

  4. 6

    Add Crawfish and Stock

    Add the crawfish tails to the pot, stirring gently. Pour in the chicken stock and bring the mixture to a gentle boil.

  5. 7

    Simmer the Etouffee

    Reduce the heat to low and let the etouffee simmer for about 20-30 minutes, stirring occasionally. Remove bay leaves before serving.

Serving

  1. 8

    Serve the Etouffee

    Spoon the crawfish etouffee over a bed of cooked white rice. Garnish with chopped green onions and fresh parsley.

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