Crawfish Etoufee

Crawfish Etoufee

Angie 0

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

Ingredients 55 m {{adjustedServings}} servings 425 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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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Reviews 19

  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 can tomato sauce to the rotel tomatoes. Also,I add 2 cloves of garlic in with the onions and bell peppers. You can use frozen crawfish tails, or shrimp too! For spices I add 1 bay leaf, cayenne pepper, black pepper, and Tony Chachere's to taste. My whole family loves it everytime I make it, and it is a great recipie to double for company.

Creole Miss

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" is French for burned/burnt, which means, you've gotta burn something (hence, the roux). Also, traditional Cajun/Creole cooking does not involve any condensed soups. If you're looking for an etoufee, there are plenty of good recipes on here (look for butter or oil and flour in the recipe). But if you just want to have a nice, creamy crawfish dish, this'll do.


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 it doesn't take much watching.