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Magnolia Bar and Grill Crawfish Etouffee

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  • 1 pound cleaned crawfish tails
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup (1 stick) butter
  • 1 medium onion, chopped fine
  • 1 teaspoon flour
  • 2 thin slices lemon
  • 1 tablespoon tomato paste
  • 1 tablespoon green onion
  • 1 tablespoon parsley


  1. Use a saucepan with a tight fitting lid to "Etouffee".
  2. Season crawfish tails with salt and pepper; set aside.
  3. Melt butter, add chopped onion, and cook over medium heat until onions are tender.
  4. Stir in flour, blend well, and add 3/4 cup water, lemon, tomato paste, and cook slowly for about 20 minutes, and add a little more water occasionally.
  5. When sauce is done, add crawfish tails; cover with lid. Cook for 8 minutes.
  6. Season again, to taste.
  7. Add green onion, parsley, cook 2 minutes longer.
  8. Serve over steamed rice.