Crawfish Etouffee from Boutin's

Thursday, September 21, 2006


1 lb. butter
2 lbs. diced yellow onions
1 lb. diced green bell pepper
2 cups flour
1 ½ gal. water
1 Tblsp. Red pepper
1 Tblsp. Black pepper
1 Tblsp. Granulated garlic
2 oz. paprika
2 oz. chopped garlic
1 Tblsp. Tony Chachere's seasoning
1 tsp. lobster base
1 tsp. chicken base
1 ½ lbs. crawfish tails


  • In a large pot, add butter and vegetables. Saute' until tender or a light tan color. ]
  • Add the bases and chopped garlic.
  • Add flour and make your roux.
  • Next add your water and seasonings.
  • Cook until the starchy taste is out of the roux.

Serve over rice and enjoy.