Crispy Creole Crawfish Étouffée

Menu Part


20 Each Lightly Breaded Cajun Crawfish 64/125 ct. (Item# 057135)
1 Tablespoon Butter
2 1/4 Tablespoons Flour, All Purpose
1/8 Cup Celery, Chopped
1 Tablespooon Green Pepper, Chopped
1 Tablespoon Green Onion, Chopped
1/4 Cup Chicken Broth
1/4 Cup Water
1 Teaspoon Parsley, Chopped
1 Teaspoon Tomato Paste
1/4 Each Bay Leaf
To Taste Salt
To Taste Pepper
To Taste Cayenne Pepper
1 Cup White Rice, Prepared
Garnish Green Onion, Chopped


  1. In a sauce pot add the butter and melt. Add the flour and cook for about 2 minutes stirring occasionally.
  2. Add the celery, peppers and scallions to the mixture and then slowly whisk in the chicken broth and water and bring to a simmer.
  3. Add the tomato paste, bay leaf, salt, pepper and cayenne and slowly simmer for 15-20 minutes.
  4. Serve over white rice.
  5. Cook the Lightly Dusted Cajun Crawfish in a 350°F to an internal temperature of 165°F. Arrange Crawfish on top and garnish with chopped scallions.

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