Crawfish Etouffee II

Crawfish Etouffee II

Lori Ferguson 0

"I'm from Louisiana so that means this is a true recipe for Crawfish Etouffe. My family loves it when I make this recipe! If you can find crawfish fat use it instead of the tomato paste. I hope you enjoy it as much as we do."

Ingredients 1 h {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings


On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat oil and butter in a large skillet over medium high heat. Stir in onion, green onion, green pepper and celery; cook until transparent. Mix in crawfish and tomato paste; cook for 10 minutes.
  2. Pour chicken broth into skillet. In a small bowl, dissolve cornstarch in water. Stir dissolved cornstarch into crawfish mixture and cook until thickened, about 35 minutes.
Tips & Tricks
Bubba’s Jambalaya

See how to make this simple Cajun classic.


See how to make a spicy jambalaya with chicken and andouille sausage.

Rate recipe

Your rating


Reviews 39

  1. 46 Ratings


I'm a cajun gal myself with my roots in Louisiana and the gulf coast of Texas, and this recipe is nothing close to my family's recipe for etouffe, which requires making a roux and cooking it dark, to start I have also never seen tomato of any kind go into etoufee.


Very disappointing. I knew it would be when I saw there was no roux and no can this be considered a "true cajun recipe"?????? I will quit looking for a cajun shortcut and stick with what I know to be good.


I have used this recipe a zillion times and it's always a hit. A few changes I made are:I throw in a generous dash of Tony Chachere's Creole Seasoning and another dash of cayenne pepper (to taste-I like it spicy)AND about ten minutes before it's done I use about a 1/4 to 1/2 of Heavy Whipping Cream stirred in to make it VERY rich!! I also usually double the recipe with success.