Lafitte's Landing Louisiana Crawfish Étouffée


  • 3 lbs cleaned crawfish tails
  • 1/4 lbs butter
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 2 Tbsp diced garlic
  • 2 bay leaves
  • 1/2 cup tomato sauce
  • 1 cup flour
  • 2 quarts crawfish stock
  • 1 oz sherry
  • 1 cup sliced green onions
  • 1/2 cup chopped parsley
  • 2 Tbsp basil
  • 2 Tbsp thyme
  • Salt and pepper to taste
  • Louisiana Gold Pepper sauce


In a 5-quart cast iron Dutch oven, melt butter over medium heat.

Add onions, celery, bell peppers, tomatoes, garlic and bay leaves. Sauté 3-5 minutes or until vegetables are wilted.

Add half of the crawfish tails and tomato sauce and blend well into mixture.

Using a cooking spoon, blend flour into the vegetable mixture to form a white roux.

Slowly add crawfish stock or water, a little at a time, until all is incorporated. Bring to a low boil, reduce to simmer and cook 30 minutes, stirring occasionally.

Add remaining crawfish tails, sherry, green onions, parsley, basil and thyme. Cook an additional 5 minutes.

Season to taste using salt and pepper. Serve over steamed white rice or pasta, adding a few dashes of Louisiana Gold pepper sauce.

Makes 4

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