Bruce Gallassero’s Mom’s Crawfish Étoufée

Recipe By: Calphalon Team  -  Originally Published: 2/2/2010


Étuver is a French culinary term that translates in English as "to braise or steam," as when ingredients are cooked in a covered skillet and allowed to stew in their own juices.  It’s easy to understand how in the largely oral Cajun tradition étuver became étoufée.  Courtesy of Bruce Gallassero, CCFM Board member

  • Servings: Serves 4-6
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Entrée


1/2 c. butter 

1 stalk celery, chopped

1 large onion, chopped

1/2 bell pepper, chopped

4 cloves garlic, chopped

1/2 c. flour

3/4 c. milk

3/4 c. cream

1/2 c. dry white wine

1 Tbsp. brandy

1 lb. crawfish tails

salt and freshly ground black pepper

cayenne pepper

1/2 c. green onions, chopped

1 Tbsp. fresh parsley, chopped


Melt butter in a sauté pan over medium heat.  Add celery, onion and bell pepper and cook very slowly until vegetables are soft. 

Add garlic and cook for 3 minutes. 

Gradually stir in flour and cook for 5 minutes, stirring often. 

Add milk and cream, adjusting the amounts to achieve the desired consistency.  Add wine and brandy and cook for 10 minutes. 

Add crawfish tails and cook for about 10 - 15 minutes or until crawfish are done.  Season with salt, black pepper and cayenne pepper. 

About 5 minutes before serving, add green onions and parsley. 

Serve over rice or pasta, or in an omelette.

Reproduced with permission from