Crawfish Etouffee W/C'est Tout Dried Trinity Mix

1/4  cup butter + 1 tbs.

1/4 cup All Purpose flour

5 tbs C’est Tout Dried Trinity Mix

2 tbs. garlic, minced

1 tbs. tomato paste

2 tsp. salt

1 lb. Louisiana crawfish tail meat, including fat 

1/2 tsp. ground black pepper

1/2 tsp. Cayenne pepper

3 cups water (or stock)

1 tbs. Worcestershire sauce

1 tbs. lemon juice

1/4 cup green onion, minced

1 tbs. fresh parsley, chopped

Hot Louisiana rice


In large saucepan or cast iron pot, melt . cup butter over medium-high heat. Add C’est Tout Trinity Mix and sauté for 5-6 min until onions begin to brown.

Reduce heat to medium, add our, stirring constantly for 5-6 min creating a roux. Cook until roux is light brown/reddish in color. Add reserved 1tbs. butter, garlic, tomato paste, salt, black pepper, and cayenne and cook an additional 3 minutes.

Add water, Worcestershire, and lemon juice then bring to a boil. Add crawfish tail meat (with the fat from package) and green onions, then bring back to a boil. Reduce heat to a simmer and cook for 6-8 minutes until crawfish tails are heated through and sauce has thickened. Turn off heat and stir in parsley. Serve immediately over hot, cooked rice.

Older Post
Newer Post
Close (esc)

get treats in your inbox

Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Main menu

Shopping Cart

Your cart is currently empty.
Shop now