Crawfish Etouffée

Etouffée means “smothered” and this recipe is smothered in love – not to mention tradition. After the crawfish boil, keep peeling until you have enough mudbugs to add to your étouffée. As with all Blue Runner products, you’ll be amazed how easy it is to get that “from scratch” flavor.

Total Time20 mins


 Blue Runner Creole Etouffée Base



Shake can of Blue Runner Creole Etouffée Base before opening.


Peel crawfish.


Heat Blue Runner Creole Etouffée Base can over medium heat.


Add crawfish and simmer 3-5 minutes. Stir occasionally.


Serve over steamed rice.


If thicker consistency is desired, mix 2 tablespoons of flour or cornstarch and 1/4 cup of water to a milky consistency. Add mixture to etouffée.

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