Crawfish Etouffee II

Crawfish Etouffee II

39

"I'm from Louisiana so that means this is a true recipe for Crawfish Etouffe. My family loves it when I make this recipe! If you can find crawfish fat use it instead of the tomato paste. I hope you enjoy it as much as we do."

Ingredients

1 h servings
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Original recipe yields 6 servings

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Directions

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  1. Heat oil and butter in a large skillet over medium high heat. Stir in onion, green onion, green pepper and celery; cook until transparent. Mix in crawfish and tomato paste; cook for 10 minutes.
  2. Pour chicken broth into skillet. In a small bowl, dissolve cornstarch in water. Stir dissolved cornstarch into crawfish mixture and cook until thickened, about 35 minutes.
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Reviews

39
  1. 46 Ratings

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I'm a cajun gal myself with my roots in Louisiana and the gulf coast of Texas, and this recipe is nothing close to my family's recipe for etouffe, which requires making a roux and cooking it dar...

Very disappointing. I knew it would be when I saw there was no roux and no seasoning...how can this be considered a "true cajun recipe"?????? I will quit looking for a cajun shortcut and stick...

I have used this recipe a zillion times and it's always a hit. A few changes I made are:I throw in a generous dash of Tony Chachere's Creole Seasoning and another dash of cayenne pepper (to tas...

Having lived in Louisiana my whole life I can tell you that this IS an authentic cajun crawfish etoufee recipe! The other reviewers I see that talk about using a roux MUST be talking about craw...

This recipe is exceptional! Local Cajun Restaurant's ettouffe was thought to be the best but this is equal to or better than. If you want it spicier add a little cayenne or cajun seasoning. W...

So darn good! I have to admit that I used shrimp instead, as I can't get crawfish in Salem at present. It's still EXCELLENT. My son loved it, too.

Being from the New Orleans area, I find the basic part of this recipe to be good. I don't use as much oil and a little more butter, and I add lots of cajun seasoning and a good bit of fresh gar...

I only cook about twice a year, but I made this for my fiance for Valentine's Day and she was thoroughly impressed. How much of this was due to the sole fact that I cooked, I'm not sure, but I ...

Yummy Etouffee! Worthy of any Ya-ya...