Crawfish Etoufee

Crawfish Etoufee


"Creamy, tomato gravy with crawfish - a very easy, never fail version of a traditional Cajun treat. Serve over rice."


55 m servings 425 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 30.9 g
  • 48%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 185 mg
  • 62%
  • Sodium:
  • 1580 mg
  • 63%

Based on a 2,000 calorie diet

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  1. In a heavy saucepan, melt butter or margarine over medium heat.. Add celery, bell pepper, and onion; saute for about 10 minutes, or until the vegetables are tender.
  2. Stir in condensed soups and canned tomatoes. Reduce heat, cover, and simmer for about 30 minutes. The mixture will look very thick and curdled at first, but will become smooth with cooking. Do not add water.
  3. Add the crawfish; cook for about five minutes more. Serve.
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  1. 20 Ratings


I've been using this recipie since 2001, and I've made a few adjustments, and it always turns out great. I don't use any celery, and I omit the condensed golden mushroom soup. I add 1 small ca...

Not at all traditional Cajun or otherwise. To clarify: I've had this dish before, and it is fine (good even) as a crawfish dish, but it's not an etoufee. For one, it's missing a roux. "Etoufee" ...

I actually live in Louisiana, in Acadiana, and I actually am a Cajun, and I recognize this recipe. We make it all the time. My grandmother tells me she stole it from Picadilly! We love it, and i...