Judy McIlhenny's Crawfish Étouffée

4.8 stars based on 4 votes.
4 ratings
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  • 1 cup (2 sticks) butter
  • 1 1/2 cups chopped onion
  • 1 cup chopped green pepper
  • 1 cup chopped celery
  • 3 garlic cloves, minced
  • 1 teaspoon salt, or to taste
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 2 (1-pound) packages peeled crawfish tails, deveined
  • Juice of 1/2 lemon
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped green onion tops
  • Hot cooked rice


Melt butter in a Dutch oven or large heavy pot over medium heat; add onion, green pepper, celery and garlic and cook until soft, about 5 minutes. Add salt and TABASCO® Sauce; cook, uncovered, over medium-low heat for 30 minutes, stirring occasionally.

Add crawfish tails, lemon juice and parsley. Cook another 10 to 15 minutes. Just before serving, add green onion. For best flavor, prepare dish the day before. Remove from refrigerator an hour before serving and reheat just until hot to avoid overcooking crawfish. Serve over rice.

Makes 6 to 8 servings.

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  • Name: Cindy
    Date: December 15th, 2013
    This recipe is perfect! We've used this for our family étouffée for years :)
  • Name: Myra Brewer
    Date: January 31st, 2013
    I once interviewed a Breaux Bridge cafe owner for the Teche News. She claimed to be the first one ever to make etouffee and she said that she used the crawfish fat, added chopped onion and cooked it till it was soft then added the crawfish and cooked them till they were hot and served it over rice. I use the same recipe except that sometimes I only have crawfish tails, instead of whole boiled crawfish, so I don't have enough crawfish fat. I use butter instead. And since the crawfish tails are not spiced like boiled crawfish are I have to add spices so I put in some hotsauce and salt.
  • Name: FoodieChat
    Date: February 13th, 2012
    Missing the roux and and at least 2 cups of stock ( chicken, fish or vegi),

    How to:

    MAKE ROUX FIRST set aside - then - saute HOLY TRINITY peppers - onions - celery ( & garlic):
    Make a roux with 4 ounces of butter and flour, cooking over low heat until flour is dark brown; stirring constantly, 20 to 30 minutes