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Crawfish Etouffee IV

Crawfish Etouffee IV

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Jason Poche

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

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Original recipe yields 6 servings

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Nutrition

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  • 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

Directions

  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

FWELCH25
42
12/8/2003

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

POPCORNS
38
12/8/2003

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 in leftovers the heat factor is somehow intensified, maybe even overpowering. I would definitely make it again, more than likely however without the green chilies and perhaps substituting with shrimp. Though this recipe tastes great with the crawfish processing them was a little time consuming. Shrimp would work better if you were in a rush.

swtprincess281
35
4/27/2010

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 with both to make it thinner. about a pound and a half of fresh crawfish left over from a Sunday boil with a little extra Tonys sprinkled on top and it was fabulous!