"Creamy, tomato gravy with crawfish - a very easy, never fail version of a traditional Cajun treat. Serve over rice." — Angie
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green bell pepper, chopped
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (10.75 ounce) can
condensed golden mushroom soup
1 (10 ounce) can
diced tomatoes with green chile peppers
I've been using this recipie since 2001, and I've made a few adjustments, and it always turns out great. I don't use any celery, and I omit the condensed golden mushroom soup. I add 1 small can tomato sauce to the rotel tomatoes. Also,I add 2 cloves of garlic in with the onions and bell peppers. You can use frozen crawfish tails, or shrimp too! For spices I add 1 bay leaf, cayenne pepper, black pepper, and Tony Chachere's to taste. My whole family loves it everytime I make it, and it is a great recipie to double for company.
Not at all traditional Cajun or otherwise. To clarify: I've had this dish before, and it is fine (good even) as a crawfish dish, but it's not an etoufee. For one, it's missing a roux. "Etoufee" is French for burned/burnt, which means, you've gotta burn something (hence, the roux). Also, traditional Cajun/Creole cooking does not involve any condensed soups. If you're looking for an etoufee, there are plenty of good recipes on here (look for butter or oil and flour in the recipe). But if you just want to have a nice, creamy crawfish dish, this'll do.
I actually live in Louisiana, in Acadiana, and I actually am a Cajun, and I recognize this recipe. We make it all the time. My grandmother tells me she stole it from Picadilly! We love it, and it doesn't take much watching.
I grew up and still live in the heart of "Cajun country" and I just wanted to tell you that there is NO TOMATO in crafish etoufee.
I love this recipe. I've been using it for seveal years. I've passed it on to my family members and they use it too. It's quick and easy to make.
Obviously not authentic, but still pretty yummy! I used Campbell's soup and RoTel tomatoes with green chile peppers and I used shrimp instead of crawfish. Nice easy recipe, made a lot!
I've had "real" etoufee in the and this recipe may not be authentic, but it pretty close and tasty for "cheap knock off". I understand that many Cajun's will prob disagree, but I love this recipe, and so do many of my friends and family, especially when you can turn up the spice just right to where makes your nose run!
I'm not sure if this recipe is authentic or not (probably not) but it tastes pretty good for a quick and easy meal. Like one of the other reviewers, I omitted the can of golden mushroom soup and added an 8 oz can of tomato sauce instead. I also added 1/4 tsp of cayenne pepper and 1/2 tsp of Tony Chachere's Creole seasoning to give it more flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 279
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