Crawfish Etouffee II

Crawfish Etouffee II

39 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Lori Ferguson
Recipe by  Lori Ferguson

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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)

Rate This Recipe
BMARGARET
67

BMARGARET

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 dark, to start I have also never seen tomato of any kind go into etoufee.

TNociti
31

TNociti

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 with what I know to be good.

Littlerockette
24

Littlerockette

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 taste-I like it spicy)AND about ten minutes before it's done I use about a 1/4 to 1/2 of Heavy Whipping Cream stirred in to make it VERY rich!! I also usually double the recipe with success.

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