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Crawfish Etouffee


If you were inspired to eat more crawfish from our trip to the archives, here’s the recipe for Crawfish Etouffee from  our 1986 issue:


1 lb peeled crawfish tails

1 stick margarine

1 medium onion, chopped

1/2 green bell pepper, chopped

1 Tbl Worcestershire sauce

2 cloves garlic

2 Tbl corn starch

1 Tbl paprika

1 Tbl chopped onion tops

2 cups water

Parsley for garnish

Creole seasoning of your choice

Salt and pepper to tatse


Melt margarine in Dutch oven. Season crawfish tails with Creole seasoning or salt and pepper. Add paprika to margarine. Saute crawfish tails about 5 minutes. Remove tails and set aside. Add onions, bell pepper, and garlic to Dutch oven. Saute well for at least 10 minutes. Return crawfish tails to the pot and add 2 cups of water and the Worcestershire sauce. Stir and simmer slowly for 40 minutes. Check for taste, adding more salt and pepper if necessary. Slowly add mixture of cornstarch and water until slightly thickened. Serve with rice and garnish with onion tops and parsley.