Deanie’s Seafood (Bucktown)

1713 Lake Avenue, Metairie, LA 70005

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Crawfish Etouffee

Crawfish Etouffee

Crawfish Etouffee


1 lb. Crawfish tails (packaged with fat)
3 sprigs parsley (chopped)
1 small to medium onion (chopped)
¾ stick butter or margarine
½ bell pepper (chopped)
1 tbsp. flour or blonde roux
1 rib celery (chopped)
2 cups chicken stock
3 green onions (chopped)
2 cups cooked rice, or
4 servings cooked pasta


Chop bell pepper, celery, garlic, onions, parsley and green onions.

Sauté all vegetables in butter over medium heat until translucent.

Add crawfish tails and let cook for a few minutes.

Add flour or roux and cook until evenly distributed.

Add chicken stock a little at a time until it becomes the consistency of a thick soup.

Add hot sauce to taste and cook for a few minutes. Serve over rice or pasta.

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