Crawfish Etouffe


4 Servings


3 lbs Live Crawfish (blanched and peeled) or
1 lb Crawfish tail meat (with fat)
1 Large Yellow Onion (chopped finely)
1/2 Green Bell Pepper (chopped medium)
1/2 C Celery (chopped, medium)
1/2 C Green Onions (chopped finely)
2 Bay Leaves
1/4 C Parsley
Salt & Cayenne Pepper to Taste
8 oz Tomato Sauce
16 oz Crushed Tomatoes
2 Toes Garlic
2 C Seafood Stock


  • Add onion, bell pepper, celery and green onions to pan.
  • Allow to cook approximately fifteen minutes, or until vegetables have cleared.
  • Add tomato products, then 2 cups of seafood stock.
  • Bring up to heat, then add bay leaves and parsley.
  • Allow a cooking time of 20 to 25 minutes, then add crawfish tails.
  • Cook an additional 10 minutes.
  • Served hot over rice.
  • 204 Decatur Street, New Orleans, LA, 70130