Crawfish Etouffee

A classic, and absolutely amazing, Cajun dish!
15 minutes
25 minutes
Show nutritional information
This is our estimate based on online research.
Fat:29 g
Carbohydrates:11 g
Protein:23 g
Calculated per serving.

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Blend the coconut flour, almond flour and tapioca flour in a bowl using a fork.
  2. Then you start cooking by making the foundation of many Cajun dishes... the "Roux", and for this recipe, a light one: In a large, heavy bottomed Dutch oven or pot, melt the bacon fat over medium heat.
  3. Add the flour mix while constantly whisking to make sure there will be no lumps.
  4. The flour mix will start to fry, and when it has got a peanut butter like color, add the "Holy Trinity" - onion, celery and bell pepper.
  5. While stirring occasionally, fry until the onion is translucent and the celery and bell pepper has softened a bit. (The roux will likely stick a bit to the bottom of the pot, but don't worry about that...).
  6. Add the salt, black pepper, white pepper, cayenne pepper, paprika, basil, and garlic and cook for a couple of minutes.
  7. Stir in the chicken stock and Tabasco, and bring to a gentle boil. (See- I told you not to worry about the Roux sticking to the pot.)
  8. Add the crawfish, green onions and parsley, and let simmer for some five more minutes until the crawfish is cooked.
  9. Serve over your favorite cauliflower rice.


It works perfectly fine to use already cooked crawfish tails! Just add them right at the end to let them be re-heated.

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