Appetizer: United States – Mini Crawfish Étouffée

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 24

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) cooked crawfish tails
2 tbsp (30 ml) butter
1 / 4 cup (60 ml) finely diced onion
1 / 4 cup (60 ml) finely diced celery
1 / 4 cup (60 ml) finely diced green bell pepper
2 tbsp (30 ml) flour
3 / 4 cup (180 ml) chicken stock
1 / 2 tsp (2.5 ml) Creole seasoning
24 mini phyllo or tart shells
Chopped parsley for garnish

Show original ingredient measurements

1 lb / 450 g cooked crawfish tails
2 tbsp (30 ml) butter
1 / 4 cup (60 ml) finely diced onion
1 / 4 cup (60 ml) finely diced celery
1 / 4 cup (60 ml) finely diced green bell pepper
2 tbsp (30 ml) flour
3 / 4 cup (180 ml) chicken stock
1 / 2 tsp Creole seasoning
24 mini phyllo or tart shells
Chopped parsley for garnish

Instructions

1. In a skillet melt butter and sauté onion, celery and bell pepper (the Cajun holy trinity) until soft.  
2. Stir in flour and cook 1–2 minutes to form a light roux. Gradually whisk in chicken stock until smooth and slightly thickened.  
3. Add crawfish and Creole seasoning; simmer briefly until heated through and flavors meld, about 3–5 minutes.  
4. Spoon warm étouffée into mini phyllo shells.  
5. Garnish with chopped parsley and serve immediately.