Crawfish Etouffée

Crawfish Etouffée


1/2 cup (1 stick) butter or margarine
1 large onion, chopped
1/4 cup finely chopped celery (approximately 1 stalk)
1/4 cup chopped green bell pepper
1 teaspoon crushed garlic
3/4 to 1 pound peeled crawfish tails*
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground white pepper
1/2 teaspoon onion powder
1 1/2 tablespoons all-purpose flour
1/2 teaspoon Tabasco
3/4 cup water
1/2 cup chopped fresh parsley (optional)
Hot cooked rice


  • Melt butter in large skillet over medium heat. Add onion, celery, bell pepper, and garlic. Sautee, stirring constantly, 5 minutes.
  • Stir in crawfish, salt, black and white pepper, onion powder, flour, and Tabasco. Cook, stirring constantly, 2 minutes.
  • Stir in water gradually. Cook over low heat 20 minutes, stirring mixture occasionally.
  • Stir in parsley (optional). Cook another 3 minutes.
  • Serve over rice.

* Shrimp can be substituted.

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