Crawfish Etoufee from Louisiana Lagniappe Restaurant


1/2 lb. salted butter
1 and 1/2 cups onions, chopped fine
1/8 cup bell pepper, chopped fine
1 tsp garlic, minced
1/4 tsp. white pepper
1/2 tsp. red pepper
3 cups water
1/4 cup + 1 tbsp. white flour
3/4 tsp. salt
fresh Louisiana crawfish tails
chopped green onions
chopped parsley


  • In a  flat stainless steel pot add the butter and flour to make a roux. Cook the roux until it is the color of toasted almonds.
  • Add the onions and bell pepper and saute until the onions are clear.
  • Add the garlic and saute about 1 minute.
  • Add spices and mix well.
  • Add the water slowly, stirring constantly and cook over low heat for 30 minutes minimum.
  • After cooking 30 minutes, add peeled crawfish tails and cook for about five minutes.
  • Add chopped green onions and chopped parsley to taste and serve over rice.