Go-To Crawfish Etouffee

Go-To Crawfish Etouffee

15
Staci 32

"This recipe was (after much prodding) given to me by a friend. The soup seems an odd addition, but replaces the traditional roux -- and the end result is nothing short of wonderful. Serve over rice or linguine."

Ingredients

40 m {{adjustedServings}} servings 236 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 153 mg
  • 51%
  • Sodium:
  • 547 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter in a large, heavy skillet over medium heat, and stir in the onion, green bell pepper, green onions, and celery; cook the vegetables, stirring frequently, until the onion is translucent and the vegetables have begun to soften, about 10 minutes. Stir in the golden mushroom soup, parsley, Cajun seasoning, salt, and black pepper, and bring the sauce to a boil.
  2. Gently mix in the crawfish tail meat, and simmer until the crawfish tails are opaque, 10 to 15 minutes.
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Reviews

15
  1. 19 Ratings

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This is my recipe. I've noticed that more often than not, you can only find crawfish tails in 12oz packages now, so I tried it with two (24oz total), and it worked out fine - and saved a bunch o...

The sauce was incredible!! I just substituted Whole pre-seasoned(cooked Crawfish.) My friend's just flipped!! Also Garlic bread on the grill.

Excellent and a life saver! As a Louisiana raised girl I was nervous about this because of the soup in place of a roux; but needed something quick and fast. I used a frozen bag of mirepoix for...