LiveWell Louisiana

Submit Your Recipe
Weekly Meal Planner

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

15 min.

30 min.

45 min.



Crawfish Lettuce Wraps

Easy to clean up and makes great leftovers for 2-3 days. 


1 package of crawfish tails/meat
1 cup rice
1 green bell pepper
1 head of bibb lettuce (washed and leaves seperated)
2 bay leaves
3 sprigs of thyme
2 cups of veggie broth
1 cup tomato paste
1-2 bulbs of garlic minced
1 shallot minced
1 large onion diced
2 stalks of celery diced
1 tsp of cayenne pepper
1 tsp of red pepper flakes
1 cup of frozen corn kernels
2 tablespoons of olive oil
1 cup of finely cut mustard greens
1 cup of white wine
1 tsp of salt
2 tsp of fresh ground black pepper
Garnish: fresh parsley sprigs, shredded carrots, thin slices of avocado or any other fresh herbs and veggies in season


1Dice and prep all vegetables. Add olive oil to a large deep skillet or medium sized pot at medium high heat. Once hot, add onions, shallot, garlic, and celery. Sauté until mixture begins to soften and become translucent (7 mins). Add green bell peppers, mustart greens, corn kernels, salt and pepper. Continue cooking mixture for 5-7 more mins until bell peppers begin to soften.
2Add rice and white wine. Mix well to incorporate mixture and add remaining seasonings. Once rice mixture has absorbed all the wine (liquid) begin adding broth by 1/2 cup until all but last 1/2 cup has absorbed (10 mins.) Add crawfish meat and place a lid over the post to cook for 10-15 mins.
3Remove from heat and add tomato paste. Mix well and if rice is soft, remove from heat and set aside with lid.
4Place a set of 4 lettuce leaves per plate. Scoop 1/4 cup of mixture into each lettuce wrap. Add garnish and eat while hot or at room temperature.

Cook's Tips:

You can also use shrimp instead of crawfish.