Louisiana Crawfish Etouffee

Menu Part: 
Cuisine Type: 
Six servings

Derrix Norman, executive chef for the East Commons at Rice, has developed a hit with his own version of etouffee. Among his touches: He uses cayenne pepper when making his roux and he adds Worcestershire sauce “to add a bit of sweetness” to the dish. Students love it, he says, whether it’s found on the serving line or Norman is dishing it up at an exhibition station.


1 cup chopped yellow onion
1 cup chopped green bell pepper
1 cup chopped celery
1/2 cup unsalted butter
1/2 cup all-purpose flour
1 tsp. cayenne pepper
1/4 cup Worcestershire sauce
1/4 cup Louisiana hot sauce
1 tsp. Creole seasoning
3 cups chicken stock
1 lb. Louisiana crawfish tail meat, thawed, drained
2 cloves garlic, crushed
1 1/2 cups chopped green onion
Salt and pepper to taste
3 cups cooked white rice


  1. In skillet, sauté onion, pepper and celery until tender.
  2. In sauce pot, melt butter over medium heat. Add flour and cayenne pepper to make peanut butter-colored roux, stirring constantly to prevent lumping.
  3. Add sautéed vegetables, Worcestershire sauce, hot sauce and Creole seasoning. Add chicken stock and allow to come to a boil and begin to reduce and thicken.
  4. Stir in crawfish and cook until heated through. Stir in garlic and green onions. Let simmer until ready to serve. Serve over cooked white rice, garnished with green onions.
Source: Rice University, Houston

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