crawfish-etouffee

Crawfish Etouffee

14 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
MIKI
Recipe by  MIKI

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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 (14)

Rate This Recipe
Haw River Chef
27

Haw River Chef

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 from here are not how we eat it anyway! great job, I liked it.

Leslie
27

Leslie

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 tablespoons of flour. Also, add a can of diced tomatoes.

MIKI
24

MIKI

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 during several of my trips to New Orleans. I hope someone likes it at least!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 239 cal
  • 12%
  • Fat
  • 6.6 g
  • 10%
  • Carbs
  • 35.2 g
  • 11%
  • Protein
  • 9.2 g
  • 18%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 597 mg
  • 24%

Based on a 2,000 calorie diet

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Crawfish Etouffee II