Crawfish Etouffee

Crawfish Etouffee

Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week


  • 1 tablespoon oil
  • 1 cup chopped onions
  • 1/4 cup chopped bell pepper
  • 2 cloves garlic, minced (optional)
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 1/2 cup chopped celery
  • 2 pounds peeled crawfish tails
  • 1/2 cup water
  • 2 tablespoons minced green onions
  • 2 tablespoons minced parsley

Heat oil in a pot. Add onions, bell pepper, garlic, and celery. Cook until soft.

Add tails and cook over medium heat for 5 to 10 minutes, stirring often.

Add 1/2 cup water, bring to a boil, and simmer for 15 minutes. Stir occasionally.

Dissolve cornstarch in remaining 1/2 cup water; add to mixture, stirring until smooth.

Add green onions and parsley and simmer 10 minutes, covered.

Serve over hot, fluffy rice.

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