Crawfish Etouffee from the Breaux Bridge Crawfish Fest


1 lb. crawfish tails
1 block of butter or margarine
1 onion, chopped
1 tbs. corn starch
1/2 tsp. salt
1 tsp. season all
1 cup cold water


  • Heat pot on high for 10 minutes. Then put crawfish in and brown for about 5 minutes until all moisture has cooked out of the crawfish.
  • Remove crawfish, saute onions in butter until onions are clear.
  • Mix water and corn starch, then add to butter and onions.  Add seasonings.
  • Return crawfish to the pot and simmer for 10 to 15 minutes.
  • Add water and seasonings as needed. Serves 4 over rice.