Crayfish Étouffée

Adapted from “Cooking with Entergy”
Serving Size: 4


The Entergy original started with 1.5 sticks of butter, had no garlic or tomatoes, and different seasonings.  I made it more like my grandmother’s… but may put the butter back.


1 stick butter
1 cup celery, chopped
1 cup bell pepper, chopped
1 cup yellow onion, chopped
1/2 cup green onion, chopped
1/4 cup parsley, chopped
1 clove garlic, minced
1 teaspoon flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon black pepper, or to taste
1/4 teaspoon cayenne, or to taste
14.5oz can diced tomatoes
1 pound crayfish, peeled (frozen works fine)


1. Melt butter in a dutch oven.

2. Stir in onions, celery, and bell pepper. Sauté on high until vegetables start to soften — about 10 minutes.

3. Add green onions, parsley, and garlic. Sauté until onions are soft and translucent — about 5 minutes.

4. Add flour and seasonings.  Stir to incorporate. Cook another 1-2 minutes.

5. Add crayfish and tomatoes.  Reduce heat, cover, and cook 10 minutes.

6. Place a mound of rice in the center of each plate and pour étouffée around.  Garnish with additional parsley, if desired.


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