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Crawfish Etouffee

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MIKI

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

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Nutrition

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

Based on a 2,000 calorie diet

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

Haw River Chef
27
11/30/2009

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
7/6/2006

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
9/20/2005

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!