Crawfish Etoufee

Crawfish Etoufee

19 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
Angie
Recipe by  Angie

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

Share It

Reviews (19)

Rate This Recipe
FREAKTWIN
24

FREAKTWIN

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
23

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.

FAYEAND
17

FAYEAND

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.

More Reviews

Similar Recipes

Crawfish Etouffee Like Maw-Maw Used to Make
(43)

Crawfish Etouffee Like Maw-Maw Used to Make

Crawfish Etouffee II
(39)

Crawfish Etouffee II

Crawfish Etouffee IV
(28)

Crawfish Etouffee IV

Go-To Crawfish Etouffee
(11)

Go-To Crawfish Etouffee

Niki's Famous Crawfish Dip
(9)

Niki's Famous Crawfish Dip

Louisiana Crawfish Ya-Ya Pasta
(9)

Louisiana Crawfish Ya-Ya Pasta

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Crawfish Etouffee IV

>

next recipe:

Crawfish Etouffee II