Crawfish Etouffée

Crawfish tails are cooked with tomatoes, paprika, and cream to make a luscious stew.


    •  4 slices bacon, finely chopped
    •  8 tbsp. unsalted butter
    •  6 scallions, finely chopped
    •  3 cloves garlic, finely chopped
    •  2 stalks celery, finely chopped
    •  1 yellow onion, finely chopped
    •  1 large tomato, finely chopped
    •  1 green bell pepper, minced
    •  1 12 tsp. finely chopped thyme
    •  1 tsp. paprika
    •  12 tsp. cayenne pepper
    •  2 bay leaves
    •  Kosher salt and freshly ground black pepper, to taste
    •  14 cup flour
    •  2 12 cups fish or chicken stock
    •  2 lb. parcooked peeled crawfish tails
    •  13 cup heavy cream
    •  3 tbsp. Original Louisiana hot sauce, plus more for serving
    •  2 tsp. Worcestershire sauce
    •  13 cup finely chopped parsley, plus more for garnish
    •  Cooked white rice


  1. Heat bacon in a 6-qt. saucepan over medium-high heat until rendered, 3 minutes. Add butter, scallions, garlic, celery, onions, tomatoes, and peppers; cook until soft, 7 minutes. Stir in thyme, paprika, cayenne, bay, salt, and pepper; cook 1 minute. Stir in flour; cook 2 minutes. Add stock and bring to a boil; reduce heat to medium and cook until reduced by one-third, 12 minutes. Add crawfish; cook until hot. Stir in cream, hot sauce, Worcestershire, and parsley; serve with rice and more hot sauce.

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