Crawfish Etouffee

Perfect with Big Red One - This Cajun crawfish etouffee recipe is LOADED with Cajun goodness. From the meaty crawfish tails smothered in a rich gravy with Cajun spices and fresh herbs, served over a bed of rice. 


  • 4 tablespoons butter or use peanut oil
  • 4 tablespoons all purpose flour
  • 1 medium onion chopped
  • 1 medium bell pepper chopped (I use jalapeno for spicier)
  • 1 stalk celery chopped
  • 4 cloves garlic chopped
  • 2 teaspoons Cajun seasonings or to taste
  • 1 teaspoon cayenne pepper optional, for spicier
  • Salt and pepper to taste
  • 2 cups chicken stock or use seafood stock
  • 1 pound crawfish tail meat par-cooked
  • 1 tablespoon chopped parsley


  • Extra chopped parsley
  • Spicy chili flakes
  • More Big Red One of course!
  • Cooked rice for serving if desired


  1. Heat a large pan or pot to medium heat and melt the butter.
  2. Add the flour and stir to make a roux. Stir continuously for 5 minutes, or until the roux turns a copper color. Do not let the roux burn.
  3. Add the onion, peppers, celery and garlic. Stir and cook for 5 minutes to soften.
  4. Stir in the Cajun seasonings, cayenne, salt and pepper to taste, and stock or broth. Reduce heat and simmer for 20 minutes to let the flavors develop, stirring occasionally.
  5. Add the crawfish tails and warm them through.
  6. Remove from heat and stir in the parsley.
  7. Serve over white rice (if desired) and garnish with extra parsley and spicy chili flakes. Don't forget the Big Red One!
  8. Enjoy!


  • If you are using Raw Crawfish, cook the peeled tails with the onion, peppers, and celery, then continue with the recipe. The tails will naturally cook through during the simmering process.