Sista Teedy’s Crawfish Étouffee
This recipe was featured in Louisiana Cookin' magazine and is from Tricia "Teedy"
Boutté. She is a fabulous cook and a soulful singer!
- 1/4 cup butter
- 5 Tbsp. all-purpose flour
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 1/4 cup chopped green onions
- 1 cup chicken broth
- 1/2 cup water
- 2 Tbsp. minced fresh parsley
- 1 Tbsp. tomato paste
- 1 bay leaf
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. Creole seasoning
- 1/8 tsp. cayenne pepper
- 1 lb. cooked Louisiana crawfish tail meat (thaw if frozen)
- Hot cooked rice, as needed
- In a heavy skillet or Dutch oven, melt the butter and then stir in the
flour. Cook and stir constantly over low heat for about 20 minutes, until
mixture is a caramel-colored paste. Add the celery, pepper, and onions; stir
- Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper,
garlic powder, Creole seasoning, and cayenne. Stir the pot well to make sure
that the roux is well incorporated and there are no lumps.
- Bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes,
stirring occasionally. Remove and discard the bay leaf. Add crawfish and
- Serve over rice.
Recipe and photo courtesy of Louisiana Seafood and Marketing Board.