Crawfish Etouffee Like Maw-Maw Used to Make

Crawfish Etouffee Like Maw-Maw Used to Make


"This delicious crawfish entree is great for impressing guests (or even your spouse!) Serve with rice and crusty bread."

Ingredients 45 m {{adjustedServings}} servings 535 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 535 kcal
  • 27%
  • Fat:
  • 47.5 g
  • 73%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 242 mg
  • 81%
  • Sodium:
  • 421 mg
  • 17%

Based on a 2,000 calorie diet

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  1. In a stock pot, melt butter over medium heat. When butter is bubbling, add flour to make a roux, stirring constantly to prevent or remove any lumps. Cook the roux for 5 minutes. Do not brown.
  2. Stir in onions and bell peppers; saute 10 minutes, or until onions are translucent. Add garlic, and saute for 3 minutes. Stir in crawfish tails. Slowly pour in enough water to reach a little thicker than soup-like consistency. Season with cumin, Worcestershire sauce, hot sauce, and salt and pepper. Reduce heat, and simmer for 10 minutes.
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Reviews 44

  1. 47 Ratings


I'm from South Louisiana and this is a great recipe!!!!!!!!!!!!!! This is a true recipe, the original crawfish ettoufee recipe is not made using any type of tomato product in it nor does it use any type of roux.It's butter, crawfish fat, crawfish, onions, bellpeppers and seasonings. It's the crawfish fat that really makes the taste. DO NOT add in tomato sauce nor paste!!! You will not get the true taste using Chineese crawfish, the Louisiana crawfish still has some of the fat left on it which will enhance the taste. Thank you Mr. Rita for sharing with the readers a true Louisiana dish.

Heather R.

I am also from South Louisiana. One reviewer said to not add tomato product or tomato paste to the recipe because the true recipe doesn't include it. Well, my mother has always used just a tiny bit of tomato paste and her etouffee is delicious. If you are from Southern Louisiana, then you already know that mostly everyone's family recipe differs just a little. I am as Cajun as it gets. Anyway, this recipe has a great flavor and is definitely a keeper.


I decided to make etouffee when I saw crawfish tails on sale last week and even invited some friends who used to live in Louisiana over for dinner. My husband was really concerned because he's the one who usually "cooks Cajun." I searched this site for a recipe that looked most authentic to me and saw this one. We all LOVED it!! I added a little more worcestershire and a little bit of garlic powder, but other than that, I didn't change a thing. We served it over rice, with a salad and French Bread on the side. There was not a drop left in the pot and everyone raved over it. I highly recommend this recipe!