Cajun Blaze

Crawfish Etouffee

Cajun Blaze Crawfish Etouffee

Etouffee is a dish found in both Cajun and Creole cuisine that is typically served with shellfish over rice.
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: American, cajun, creole, Louisiana
Keyword: cajun, cajun blaze, Crawfish Etouffee, creole


  • 1 lb Louisiana crawfish tails
  • 3/4 cup butter
  • 3/4 cup flour
  • 1 onion chopped
  • 1 bell pepper chopped
  • 4 celery ribs chopped
  • 1 tsp garlic chopped
  • 3 Tbsp tomato sauce
  • green onions chopped
  • 16 oz half-and-half cream
  • 2-3 Tbsp Cajun Blaze ™ Seasoning
  • 2 cups steamed rice


  • Heat oil over medium heat and stir in four to make roux (take your time).
  • Add the sautéed vegetables.
  • Add tomato sauce.
  • Add half-and-half cream. Start with about 8 oz and added the rest, as needed for desired consistency.
  • Add crawfish tails, chopped green onions and Cajun Blaze ™ Seasoning.
  • Simmer until it thickens (about 15 minutes).
  • Serve over steamed rice.

One Reply to “Crawfish Etouffee”


May 1, 2020 at 9:29 pm

My favorite menu item was a toss up between the Cajun shrimper or the Cajun blaze….could not go wrong with either😊love to see it come back

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