Crawfish Etouffee


Cooking instructor and New Orleans native, Bonnie Ward Strauss, shares a wonderful Crawfish Etouffee dish.

New Orleans Crawfish Etouffee


  • 1–1½ sticks unsalted butter
  • ½ T. unbleached All Purpose white flour
  • 1 T. Seasoning Mix (below)
  • 1 medium onion, chopped finely
  • 1 T. green bell pepper, chopped
  • 2–3 pods garlic, chopped finely
  • Crawfish fat (Optional. If using, amount can vary from 1 to 2 T.)
  • 1 lb. crawfish tails
  • ¼ C. Green onion tops, chopped
  • ¼ C. Flat-leaf Parsley, chopped
  • Salt and black pepper
  • Cayenne pepper


  1. Melt butter in large skillet on low heat.
  2. Add flour and stir until blended and light brown in color.
  3. Add 1 T seasoning mix.
  4. Add onion, bell pepper and garlic. Cook until tender on medium-low heat.
  5. If using, add crawfish fat from heads of crawfish. (A little water may be added to the mixture at this point, but it is not necessary.) Cook about 10 minutes, stirring occasionally.
  6. Add crawfish tails, and cover skillet. Let this cook 15–20 minutes on low heat, stirring occasionally.
  7. Add salt, black pepper, and cayenne pepper to taste if needed, green onion tops, and parsley.
  8. Simmer a while, covered, until seasonings blend.
  9. Serve over white long-grain rice. Enjoy with New Orleans Blues music!

Seasoning Mix

  • 1-1/2 t. salt
  • 1-1/2 t. cayenne pepper
  • 1 t. white pepper
  • 1 t. black pepper
  • 1 t. dried sweet basil leaves
  • ½ t. dried thyme leaves