Ms. Lucy’s Crawfish Étouffée | Louisiana Public Broadcasting
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Ms. Lucy’s Classic Cajun Culture & Cooking:Ms. Lucy’s Crawfish Étouffée

Crawfish Étouffée


  • 1/2 cup flour
  • 1 cup oil
  • 3/4 cup onions, chopped
  • 1/2 cup bell pepper, chopped
  • 1/4 cup celery, chopped
  • 1 1/2 pints water
  • 2 pounds crawfish tails
  • salt and pepper to taste
  • 1/2 cup chopped green onion tops
  • 1/4 c up chopped parsley


Make a light roux. Add onions, bell pepper and celery. Sauté until limp and shiny. Add water and bring to a medium boil. Slow boil for 30 minutes. Add crawfish tails, salt, pepper, onion tops and parsley. Stir well. Allow to slow boil for 20 minutes Serve over rice. Serves 4-5.

Ms. Lucy’s Crawfish ÉtoufféeMs. Lucy’s Crawfish Étouffée