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Crawfish Etoufee

Prep Time:15 Minutes
Cook Time:30 Minutes

Nutritional Information

This hearty dish is a delicious southern favorite!


  • 4 slices bacon, finely chopped
  • 8 tablespoons unsalted butter
  • 6 scallions, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 stalks celery, finely chopped
  • 1 yellow onion, finely chopped
  • 1 large tomato, finely chopped
  • 1 bell pepper, minced
  • 1 ½ tsp. finely chopped thyme
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ cup flour
  • 2 ½ cups fish or chicken stock
  • 2 lb. parcooked peeled crawfish tails
  • ⅓ cup heavy cream
  • 3 tablespoons hot sauce, plus more for serving
  • 2 teaspoons Worcestershire sauce
  • ⅓ cup finely chopped parsley, plus more for garnish
  • Cooked white rice


  • 1. Preheat the EGG to 375º using indirect heat and a preheated cast iron dutch oven.
  • 2. Cook bacon in the preheated pan until rendered, 3 minutes; set aside. Add some of the rendered bacon fat, butter, and flour; cook 5 minutes, until a blonde roux forms. Add all of the vegetables, and seasonings. Mix to coat in the roux. Add stock bring to a simmer, and cook for 10-15 minutes. Add crawfish; cook until hot. Stir in cream, hot sauce, Worcestershire, and parsley; serve with rice and more hot sauce.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828