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Seafood Dishes Melinda LeBlanc
Crawfish Etoufee

Prep Time Required: No time specified.
Cooking Time Required: No time specified.

4 Cup Water 12 Cup Flour
2 Teaspoon Salt 1 stick Butter
1 Tablespoon Paprika 2 Cup Onions, chopped
12 Teaspoon Garlic Powder 12 Teaspoon Tobasco sauce
1 Cup Green Onions, chopped 1 Pound Crawfish or shrimp, peeled raw or cooked


Brown flour in butter to a light golden brown color over medium heat stirring constantly. Add yellow and green onions and cook until wilted stirring constantly. Combine juice from seafood and plain water to get 4 cups total and add to pot. Also add salt, garlic powder, paprika, and Tobasco sauce. (If you don't have Tobasco sauce, red pepper to taste will do.) Cook until gravy doesn't have a floury taste (about 15 to 20 minutes). Add crawfish or shrimp and cook another 15 minutes. Serve over hot rice as a main dish with a fresh green salad on the side.

Makes about 1.5 quarts or 6 cups.

Goes Well With

Carrot Cake

Carrot Cake Cream Cheese Icing

Beet Salad

Cajun Style Potato Salad

Cooked Rice

Grandma Savoie's Soft Bread Pudding

Old-Fashioned Bread Pudding

Maque Chou 'Mock Shoo'

'Bite Ya Back' Coleslaw
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