Taste the Seasons Crawfish Etouffee

This smothered crawfish dish is comfort food in South Louisiana – most often served over rice, but also fried fish. We removed most of the work by using our Taste the Seasons Cajun Trinity mix for the chopped aromatic vegetables and seasonings. Shrimp may be used for all or part of the crawfish.


1/4 cup butter

1/4 cup flour

1 package Taste the Seasons Cajun Trinity mix

1/2 cup chicken broth

8 ounces clam juice

1 pound crawfish tails

1/2 teaspoon salt, to taste


In a large sauté pan, melt butter over medium heat; stir in flour and stir continuously until the roux turns a medium brown. This will take about 15-20 minutes.

Add Cajun Trinity mix; gradually stir in the chicken broth and then the clam juice. Reduce the heat to low and simmer 20 minutes, stirring occasionally.

Add crawfish tails and season to taste with salt. Toss to coat and cook until warmed, about 10 minutes. If sauce thickens before serving, stir in a little chicken broth or water to thin. Serve over white rice and garnish with green onions.

Note: The chicken broth and clam juice may be substituted all or in part with seafood or vegetable broth.

Makes 4 servings