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Crawfish Etouffee

Are you craving a taste of Louisiana heaven?

Crawfish Etouffee

Crawfish Etouffee is a classic Louisiana dish known for its rich, buttery texture. It is a Cajun/Creole dish with crawfish tails, vegetables, and a roux-based sauce. The dish is typically served over fluffy white rice and is perfect for a hearty meal.



1/2 cup vegetable oil

1/2 cup all-purpose flour

One medium onion, chopped

One green bell pepper, chopped

One red bell pepper, chopped

Two celery stalks, chopped

Four cloves garlic, minced

One teaspoon of dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

3 cups chicken broth

1 (15-ounce) can diced tomatoes, undrained

Three tablespoons of habanero honey

1 pound crawfish tails, peeled and deveined

1/2 cup chopped green onions

Cooked white rice for serving


  • Heat the oil in a large Dutch oven (you can use a regular saucepan) over medium heat. Whisk in the flour and cook, stirring constantly, until the roux is a deep golden brown, about 10 minutes.

  • Add the onion, bell peppers, and celery and cook, stirring occasionally, until softened, about 5 minutes.

  • Stir in the garlic, thyme, salt, and pepper and cook for 1 minute more.

  • Stir in the chicken broth and tomatoes and bring to a boil. Reduce heat to low and simmer for 10 minutes.

  • Stir in the habanero honey and crawfish tails and cook for 5 minutes or until the crawfish are heated.

  • Stir in the green onions and serve over cooked white rice.

Be careful not to overcook the crawfish, or they will become tough.

Spoon scraping, plate clean

Crawfish Etouffee is a delicious and flavorful dish that is easy to make at home. With a simple, step-by-step process, one can quickly bring the taste of New Orleans to their kitchen. Serve it with a crusty baguette and enjoy this classic dish's rich buttery flavor!

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