Crawfish Étouffée | CUESA

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Crawfish Étouffée


Tiffany Carter, Boug Cali

This recipe was demonstrated for CUESA’s Market to Table program on February 29, 2020.

Makes 2-3 servings


12 oz crawfish tails
¼ cup Holy Trinity (onions, celery, green and red bell peppers), diced
1 clove crushed garlic
½ cup heavy whipping cream
2 tablespoons paprika
½ stick European butter
1 teaspoon Worcestershire sauce
Salt to taste


Melt butter. Then add holy trinity and garlic. Whisk in paprika and until vegetables are softened.

Add in crawfish tails and mix with holy trinity. Then add Worcestershire sauce and heavy whipping cream right after. Turn heat to low and simmer for 10 minutes. Serve.

*Serve with a scoop of steamed rice. Garnish with scallions or chopped parsley.

Photo by Kora Vandervall.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »