For as long as I remember, I would always hear my family say, “if you want the best taste, you must invest in the best products.”  so, when I prepare my Crawfish Étouffée, I insist on only fresh, never frozen, Louisiana crawfish tails.


  • 2 lbs (1kg) FRESH Louisiana Crawfish Tails
  • 2 cans Cream of Shrimp Soup
  • 3 bars of unsalted butter
  • 1 large bunch of onion tops
  • 1 small can tomato sauce
  • 1 heaping tablespoon of sugar
  • 2 tablespoons parsley flakes

How to cook:

  1. Combine butter, soup, tomato sauce, sugar, & onion tops in a coated pot of your choice.
  2. Cook everything together, except tails & parsley, on a low fire for approximately 1 hour, stirring often not to stick.
  3. After cooking for an hour, increase fire to medium high.
  4. Once base starts to boil heavy, add Crawfish Tails & stir well.
  5. Once mixed well, drop fire to medium & cook 5 minutes, then taste gravy & season to preference. Tomato sauce & soup has salt, so don’t season base ahead of time.
  6. Cook another 10 min on low fire & remove from heat, add parsley flakes & stir in.
  7. Let rest another 20 min before serving.