08/24/2026
Crawfish Étouffée — Bringing the South Up North
Ingredients
2 sticks salted butter
2 yellow onions, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 tbsp Pi-YAHHHHH! Seasoning
¼ tsp salt
¼ tsp cayenne pepper
4 garlic cloves, chopped
⅓ cup flour
2 cups hot water
2 lbs Louisiana crawfish tails
Cooked white rice or wild rice, for serving
Garlic bread, for serving
Instructions
Melt the butter in a large pot over medium heat. Add the onions, celery, bell peppers, Pi-YAHHHHH! seasoning, salt, cayenne, and garlic.
Cook the vegetables slowly for 30–40 minutes, stirring occasionally, until they soften and are just starting to brown.
Stir in the flour and cook for a few minutes. Slowly add the hot water while stirring until the mixture becomes smooth, rich, and creamy.
Add the crawfish tails, stir everything together, cover, and simmer on low for 15–20 minutes.
Serve hot over a bed of rice with garlic bread on the side.
Napa Nate Tip
Want to bring the South to the North? Serve this Cajun classic over Minnesota wild rice instead of regular white rice.
This is a great recipe passed along to me by one of my good Cajun friends—and it’s the kind of meal that’ll have everybody going back for seconds. Enjoy!
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