Crawfish Etoufee

1870 Banana Courtyard French Quarter

1422 N. Rampart Street   French Quarter , Nueva Orleans, LA 70116 Estados Unidos


  • 4 cups chopped onions
  • 1 cup chopped green bell pepper
  • 2 cups chopped celery
  • 4 tablespoons chopped garlic
  • 1 can chicken stock
  • 1 lb crawfish tails (frozen are ok)
  • 2-4 tablespoons LA Hot Sauce (less if Tabasco)
  • 1 pinch cayenne pepper
  • dash lemon juice
  • 3 teaspoons Creole Seasoning (Zatarain's brand, or see our 'Creole Seasoning' recipe)
  • Optional garnish: sprinkle finely chopped green onions and flat leaf Italian parsley


  1. Add the seasonings and ¿holy trinity¿ to the roux. In a separate pot, heat east chicken stock to boil, gradually stir in roux until well blended. Cook over medium heat for about 20-minutes. Now, add crawfish, then cook 10 more minutes. Serve over rice
About this recipe:

Crawfish Etoufee