Crawfish Étouffée from Boil & Roux


1lb of peeled crawfish tails

½ cup of butter

1 large onion, minced

1 large bell pepper, minced

2 stalks of celery, minced\

1 tbsp. of garlic, minced

1 tsp of salt

½ tsp of black pepper

¼ tsp of cayenne pepper

1 tbsp. of flour

½ cup of water

2 cups of cooked rice


1. In a large cooking pot melt butter over medium heat

2. Add onions, bell pepper, celery, and garlic

3. Saute vegetables until soft

4. add crawfish tails and seasoning

5. separately: mix flour and water until it reaches a smooth liquid consistency

6. add flour and water mixture to crawfish mixture and simmer for about 10 mintes

7. serve over rice and enjoy!