Crawfish Etouffee IV26 Reviews
- Prep: 1 hr
- Cook: 1 hr
- Ready In: 2 hr
“This is a quick and very good Cajun dish that was given to me by my mother.” - by Jason Poche
Original recipe yields 6 servings
- In an 8 quart stock pot over medium heat, add vegetable oil and margarine. Saute onions, green pepper and garlic until onions are translucent.
- Add crawfish to the onion mixture, and cook for 5 minutes. Add a little water to keep crawfish moist while cooking.
- 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.
Amount Per Serving (6 total)
- 501 cal
- 43 g
- 16.3 g
Based on a 2,000 calorie diet
Reviews (26)Rate This 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 in le..." See moreftovers 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."
"this was an exceptional recipe i am from new orleans and this is the best and closest to my garndfather's recipe...." See more"
"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 bot..." See moreh 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!"
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