Crawfish Etouffee

Crawfish Etouffee

by Uncle Larry Roussel



1 stick of butter

½ cup onion, (finely diced)

¼ cup of bell pepper, (finely diced)

¼ cup of celery, (finely diced)

1/3 cup of Gold Medal Wondra flour

1 tablespoon of Uncle Larry’s seasoning & flavor enhancer

1 pound of peeled (Louisiana) crawfish tails (fresh is best, but frozen works great too!)

1 quart of water

1 heaping teaspoon of dried parsley flakes



  1. Melt butter on low/medium heat, (careful not to burn butter.)
  2. Add onion, bell pepper and celery and turn heat to medium high. Then, sauté for about 5 minutes or until the vegetables wilt or softens.
  3. Add flour and stir well. Heat for a couple minutes or until the flour heated and incorporated in the mixture.
  4. Add the crawfish tails and Uncle Larry’s and heat for a couple minutes or until the crawfish tails are incorporated in the mixture.
  5. Now, turn the heat to high and add the water and the parsley flakes. Bring the etouffee to a controlled boil and cook down until your sauce reaches a desired thickness/consistency.

Serve over rice or grilled fish / chicken.

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