Crawfish Etouffee IV

Crawfish Etouffee IV

34

"This is a quick and very good Cajun dish that was given to me by my mother."

Ingredients

2 h {{adjustedServings}} servings 501 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 501 kcal
  • 25%
  • Fat:
  • 43 g
  • 66%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1406 mg
  • 56%

Based on a 2,000 calorie diet

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Directions

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  1. In an 8 quart stock pot over medium heat, add vegetable oil and margarine. Saute onions, green pepper and garlic until onions are translucent.
  2. Add crawfish to the onion mixture, and cook for 5 minutes. Add a little water to keep crawfish moist while cooking.
  3. Stir in soup and diced tomatoes. Bring to a boil and simmer for 30 minutes. Sprinkle in parsley after about 10 minutes. Salt and pepper to taste while simmering. Water can be added to thin as desired.
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Reviews

34
  1. 39 Ratings

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this was an exceptional recipe i am from new orleans and this is the best and closest to my garndfather's recipe.

This dish was very savory and tasteful, also very easy to make. I loved it. However, it is not for tender tongues. The green chilies with the tomatoes that it calls for really add a punch and...

This was really good! I used butter instead of margarine, added half a can of tomato paste, one can of cream of mushroom, one can of cream of celery, and about two cups of chicken broth mixed wi...