Skillet Crawfish Etouffee

Servings: 6



  • 1 Large Onion, small-diced
  • 3 Garlic Cloves, minced
  • 1 tsp Kosher Salt
  • 1 Stick Butter, halved
  • *1 1⁄2 lbs Crawfish
  • 2 TBSP Lou-EASY-ana Seasoning Blend
  • 2 Cups Water
  • 1⁄4 Cup Plain Bread Crumbs
  • Optional: 2 TBSP Parsley
  • White Rice
Skillet Crawfish Etouffee

Notes* Most grocery stores sell frozen crawfish in 12 oz bags so that’s why recipe calls for this amount. You can add a full 2 pounds to this recipe if you would like a more meaty dish.


Step 1:

Melt butter in a large sauté pan over medium-low heat.

Step 2:

Add onion, garlic and 1 tsp Kosher Salt.

Step 3:

Lower heat and cook on low for 30 minutes, stirring occasionally and watching that onions don’t burn.

Step 4:

Add crawfish and 1 TBSP Lou-Easy-Ana Seasoning. Stir and cook for 2-3 minutes.

Step 5:

Add water and 1 TBSP Lou-Easy-Ana and bring to gentle simmer.

Step 6:

Cook for about 20 minutes, stirring occasionally.

Step 7:

Add bread crumbs and cook for an additional 10 minutes. If etouffee gets too thick, add a little bit more water to thin out to your liking.

Step 8:

Garnish with parsley, if using and serve immediately over white rice.