Crawfish Etouffee

Crawfish Etouffee

17
MIKI 0

"This spicy dish was designed after one of my favorite meals from New Orleans."

Ingredients

35 m {{adjustedServings}} servings 239 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 533 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. Heat butter in a large skillet over medium heat. Stir in onion, garlic, green pepper, and celery; cook until soft, about 5 minutes. Stir in cream of mushroom soup, cream of celery soup, and water. Season with paprika, mustard seed, Worcestershire sauce, cayenne pepper, and salt. Stir in crawfish. Bring to a simmer, then stir in green onion and parsley; cook until crawfish are done. Serve over cooked rice.
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Reviews

17
  1. 18 Ratings

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I'm a chef from New Orleans, and the best thing about real cajun food/recipes is that they were created just like you did it...trial and error and local favorites. Most of the dishes you eat fro...

Since I am from New Orleans, I know this is NOT how you make etoufee. But you're on the right track. I would suggest taking out the cream soups and replacing with 2 cups of vegtable stock and 2 ...

Sorry for disappointing the person from New Orleans. I did not copy this recipe from someone in New Orleans, so it may not be authentic, but I tried to model the taste after ones I have had duri...