Crawfish Etouffee

My husband and I love Crawfish Etouffee. There is a restaurant called Baby Kay's in Phoenix and we love that place but hate the drive. I did go there about a week ago and brought some Crawfish Etoufee back for Bart and you could tell that he liked it but didn't love it. I knew I had to fix that so I made homemade Crawfish Etouffee and he LOVED it! In fact, he told me it was the best he has ever tasted. I have to agree with him, it's DEVINE!

What you need:

1 pound of fresh or frozen, peeled and cooked crawfish tails. (You can get them at Walmart)
1/4 cup of flour
1/4 cup of butter or margarine
1 large onion, finely chopped (1 cup)
1 cup finely chopped celery
1/2 cup finely chopped green sweet bell peppers
3 cloves of garlic, minced
1 tablespoon of butter
3/4 cup of water
1/2 cup of sliced green onions
1/4 cup of snipped fresh parsley
1/2 to 3/4 teaspoon of salt
1/4 to 1/2 teaspoon of ground red pepper (cayenne)
1/4 teaspoon of ground black pepper
hot cooked rice


In a 3 quart saucepan stir together the flour and 1/4 cup of butter until smooth. Cook over medium-high heat for 3 minutes, stirring constantly. Reduce heat to medium and cook and stir for another 5-8 minutes or until roux has turned a brownish red. Add onion, celery, sweet pepper and garlic to sauce pan and cook for another 5 minutes.
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Now add 1 tablespoon of butter, stir until melted. Stir in water, green onions, parsley, salt, pepper and the ground red pepper (cayenne). Bring to a boil. Add crawfish. Return to boil, reduce heat. Simmer, uncovered for another 10-12 minutes or until heated through. Serve with hot cooked rice. Garnish with parley if desired.