Crawfish Étouffée

4.8 stars based on 12 votes.
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  • 1/4 cup vegetable oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped green bell pepper
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon cornstarch
  • 3/4 cup fish or chicken stock
  • 1 pound shelled crawfish tails (or shrimp)
  • 1 cup thinly sliced green onions
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon TABASCO® brand Original Red Sauce
  • 1/4 teaspoon salt or to taste
  • Hot cooked rice


Heat oil in a large skillet over medium-high heat. Add onion, celery, bell pepper and garlic. Cook 8 to 10 minutes or until tender, stirring frequently. Stir in tomato paste and cook 1 minute.

Combine cornstarch and stock in a small bowl, stirring until smooth. Add to vegetables in skillet and bring to a boil, stirring constantly. Add crawfish, green onions, parsley, TABASCO® Sauce and salt. Cook 5 minutes or until crawfish are tender, stirring frequently. Serve over rice.

Makes 4 servings.

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