Crawfish Etoufee from Boutin's


2 cups diced onion
1 cup diced green bell pepper
1 tbsp lobster base
1 tbsp chicken base
1 tbsp minced garlic (fresh)
1 cup flour
1 tsp cayenne pepper
2 tsp black pepper
1 tsp granulated garlic (dried)
1 tbsp season salt
2 tbsp paprika
8 cups water (cold)
1 lb crawfish tails


  • Melt butter in a large saucepan, add chopped onion and bell pepper, cooking until carmelized.
  • Add bases, garlic, flour, and seasonings - mixing until well-combined.
  • Add cold water, whipping with wire whip until no lumps remain
  • Bring to a boil, stirring constantly; then reduce heat to medium/low and cook 1 and 1/2 to 2 hours or until flour taste is gone.
  • Add crawfish tails just before serving over hot white rice
  • Serves 4-6