• 1 T butter
  • 1 large onion
  • 1 bell pepper
  • 3 garlic cloves
  • 1/2 cup celery
  • green onions (one bunch)
  • 1 t garlic salt
  • 1 T dried parsley
  • crushed red chili flakes
  • black pepper
  • tabasco sauce
  • 1 lb crawfish, peeled and cleaned
  • 4 T flour
  • 2 cups chicken broth


  1. Melt butter
  2. Finely chop the vegetables and sauté.
  3. Add seasonings and stir well.
  4. Add crawfish and sauté for a minute.
  5. Add flour; mix well, and cook 3 more minutes.
  6. Add chicken broth; mix well and simmer 15 minutes. Serve over hot rice.

Note: When we tried making this recipe, we started with two pounds of crawfish that was still in the shell. After peeling it, we ended up with less than one pound of crawfish meat. The original recipe also called for a half cup of butter but we reduced that quite a bit. If you find that the etouffée thickens too quickly to simmer for 15 minutes, it probably means that there's a bit too much flour.