Crawfish Etouffee Recipe

Louisiana Fish Dry mix is pretty good and I dont like mixes, add lots of green onions, and cook for an hour or so before you put in crawfish

The NO Junior Leauge has the best I have ever eaten. The recipe is in the " Plantation Cookbook." Thank me later.

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The recipe is in the " Plantation Cookbook." Thank me later.

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I bought that book 3 months ago and have yet to cook anything out of it....

Can I get the Plantation Cookbook in Stores?

2 Recipies....pretty similiar.....one is easier to make:

2 tbs butter
2 tbs flour
¾ cup chopped onion
½ cup chopped celery
1/3 cup chopped green onions
1 cup butter
¼ cup chopped parsley
1 tbs paprika
1 tsp cayenne pepper
½ tsp garlic powder
½ tsp black pepper
3 tbs chicken bouill
4 cups water
3 lbs of crawfish tails
2 tbs chopped parsley/green onion tops

Melt 2 tbs of butter in a small skillet. Stir in flour. Cook over medium heat until brown….to form a roux, stiring constantly; set aside. Sauté the onion, celery, green onions in 1 cup of butter until soft and tender. Add parsley, paprika, cayenne, garlic powder, black pepper, and bouillon…mix well. Cook for 2 minutes. Add water and bring to a boil. Stir in the roux. Cook until thickened, stirring occasionally. Add the crawfish. Cook until the crawfish are tender. Stir in 2 tablespoons of parsley and green onion tops. Serve over rice. This recipie should yield 12 servings or so.

Feel free to replace your homemade roux with Richards or Savoy’s Dark Roux. Again….I use sausage in my etouffee…some folks will kill ya for that.


Recipie 2: (this is my wife and sons favorite)

2-3 Heaping Tablespoons of Roux
1 large white onion
1 bell pepper
2 stalks of celery
1-2 tbsp garlic (fresh or minced)
2 tsp black pepper
2 tsp hot sauce (crystal or Louisiana)
2 chicken bouill cubes
3 cups of water
1 tsp paprika
1 small can of tomato paste
2 tbs Tony’s Seasoning
½ stick of butter
2 lbs of Louisiana Crawfish

Melt butter and roux – slowly adding a cup of water and thickening. Saute the trinity (onion, bell pepper, celery) and garlic. Simmer until limp…..add roux to vegetables. Simmer 2-3 minutes…….add rest of ingrediants and simmer for 1 hour. Add 2 lbs of crawfish or shrimp…..cook for 10-15 minutes. Can add water or flour while cooking…if you want to make it thinner or thicker. I usually add 1 lb of sausage, too…..most people don’t have sausage in their ettoufee…but I do.