Appetizer: United States – Crawfish Étouffée Phyllo Cups

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

Serving Size: 12

Approximate Time

Prep 15 min

Cook 15 min

Total 30 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
2 tbsp (15 g) flour
1 / 2 cup (120 ml) finely chopped onion
1 / 4 cup (60 ml) finely chopped celery
1 / 4 cup (60 ml) finely chopped bell pepper
3 / 4 cup (180 ml) seafood stock or milk
1 tsp (5 ml) Creole seasoning
24 mini phyllo shells (store-bought) or toasted baguette rounds
Chopped parsley for garnish

Show original ingredient measurements

1 lb / 450 g cooked crawfish tails
2 tbsp (30 ml) butter
2 tbsp (15 g) flour
1 / 2 cup (120 ml) finely chopped onion
1 / 4 cup (60 ml) finely chopped celery
1 / 4 cup (60 ml) finely chopped bell pepper
3 / 4 cup (180 ml) seafood stock or milk
1 tsp Creole seasoning
24 mini phyllo shells (store-bought) or toasted baguette rounds
Chopped parsley for garnish

Instructions

1. Sauté onion, celery and bell pepper in butter until softened; stir in flour to make a blonde roux and cook 1–2 minutes.
2. Gradually whisk in stock or milk to form a smooth sauce; simmer until slightly thickened.
3. Stir in crawfish and Creole seasoning; heat through and adjust seasoning.
4. Spoon warm étouffée into phyllo cups or onto toast rounds, garnish with parsley, and serve immediately.