Justin Wilson Looking Back: Crawfish Etouffee

Serves 6 people


  • 1/2 cup (1 stick) of margarine or butter
  • 6 cups of chopped onions (or the same volume measure as the crawfish)
  • 1 1/2 cups of chopped green onions
  • 1 1/2 cups of chopped fresh parsley
  • 1/4 cup fresh lemon juice
  • 2 tablespoons soy sauce
  • 2 teaspoons of minced garlic
  • 4-5 pounds of crawfish tails, peeled
  • Salt to taste
  • Louisiana hot sauce or cayenne pepper to taste


In a large frying pan, melt the margarine over a medium fire. Add the onions, green onions, and parsley and cook, stirring, until the onions are clear.

Add the lemon juice, soy sauce, and garlic and cook, stirring for 10 minutes more.

Add the crawfish, salt, and hot sauce and stir to mix well. Reduce the fire to low, cover, and simmer for 30-45 minutes. Serve over cooked rice or pasta.