Crawfish Etouffee
  • 4 tablespoons ghee or clarified butter
  • 1 large onion, chopped
  • 3 large stalks celery, chopped
  • 1 small green bell pepper, chopped
  • 1 pound frozen crawfish tails, thawed
  • 2 teaspoons minced garlic
  • 2 bay leaves
  • 2 tablespoons tapioca starch
  • 2 cups chicken stock, preferably homemade
  • 1 teaspoon kosher or sea salt
  • pinch of cayenne, or to taste
  • 2 tablespoons finely chopped parsley
  • 3 tablespoons chopped green onions
  1. In a large skillet or sauté pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and cook until the vegetables are soft, about 10 minutes.
  2. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 7 to 10 minutes, or until heated through, stirring occasionally. Dissolve the tapioca starch in the chicken stock and stir into the crawfish mixture; season with salt and cayenne.
  3. Continue cooking, stirring constantly, until the mixture thickens, about 2 to 4 minutes. Ladle over steamed grated cauliflower or steamed rice; garnish with the parsley and green onions and serve.
  4. Nutrition (per serving): 273 calories, 14.2g total fat, 163.4mg cholesterol, 851.5mg sodium, 666.3mg potassium, 13.6g carbohydrates, 1.6g fiber, 4.4g sugar, 22.2g protein.
Recipe by Jan's Sushi Bar at