Crawfish Etouffee recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Walk-On's Sports Bistreaux Central, LA›Crawfish Etouffee Recipe

Crawfish Etouffee Recipe

Inspired by Walk-On's Sports Bistreaux Central, LA
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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Crawfish Etouffee Base

Serving Suggestions

Method

Preparation of Crawfish Etouffee

  1. 1

    Prepare the Base

    In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Once hot, gradually whisk in the flour to create a roux. Stir continuously for about 15-20 minutes, until the roux turns a dark brown color, similar to chocolate.

  2. 2

    Sauté the Vegetables

    Add the chopped onion, green bell pepper, and celery to the roux. Sauté for 5-7 minutes until the vegetables are soft. Then, add minced garlic and continue to sauté for an additional 1-2 minutes.

  3. 3

    Combine Ingredients

    Stir in the crawfish tails, chicken broth, tomato paste, bay leaves, and Cajun seasoning. Bring the mixture to a simmer, then reduce heat to low.

  4. 4

    Season the Etouffee

    Season with salt and black pepper to taste. Cover and let simmer for 25-30 minutes, stirring occasionally.

  5. 5

    Finish with Fresh Herbs

    Remove the bay leaves. Stir in chopped green onions and parsley just before serving.

Serving the Dish

  1. 6

    Plate the Etouffee

    Serve the crawfish etouffee over a bed of cooked white rice. Garnish with additional green onions and parsley if desired.

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