Crawfish Étouffée | Dorothy Lane Market

Crawfish Étouffée

PREP TIME 2 mins
COOK TIME 25 mins
Chef Carrie Walters
  • POSTED Feb 24th, 2022
  • BY Chef Carrie Walters


  • 1 stick butter
  • 1 cup onion, diced
  • cups poblano or green pepper, seeded and diced
  • 3 celery stalks, diced
  • 2 garlic cloves, minced
  • Salt and pepper, to taste
  • 2 tsp Cajun seasoning, to taste
  • 1 lb frozen pre-cooked crawfish tails, thawed in their package
  • 3 green onion, diced
  • ¼ cup parsley, chopped
  • 3 cups cooked white rice


In a medium-sized pot, melt butter over medium heat. Add onion, pepper, celery, and garlic and cook until soft but not brown, about 8 minutes. Lower the heat and add the salt, pepper, and Cajun seasoning to taste.
Place the thawed crawfish in a strainer and collect all the liquid/fat and add it to the pot. Let simmer for 10 minutes.
Add thawed crawfish tails and green onions to the pot and cook for another 5-10 minutes, or until crawfish are tightly curled. Stir in parsley and adjust seasoning if needed.
Serve with the cooked rice.


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