Crawfish Etouffee IV Recipe -
Crawfish Etouffee IV Recipe
  • READY IN 2 hr

Crawfish Etouffee IV

Recipe by  

"This is a quick and very good Cajun dish that was given to me by my mother."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    1 hr
  • COOK

    1 hr

    2 hrs


  1. In an 8 quart stock pot over medium heat, add vegetable oil and margarine. Saute onions, green pepper and garlic until onions are translucent.
  2. Add crawfish to the onion mixture, and cook for 5 minutes. Add a little water to keep crawfish moist while cooking.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2003

this was an exceptional recipe i am from new orleans and this is the best and closest to my garndfather's recipe.

Most Helpful Critical Review
Nov 21, 2006

This was "OK" - not sure I will make this again - just tasted too . . . Cream of Mushroomie or something

Dec 08, 2003

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 leftovers 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.

Apr 27, 2010

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 both 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!

Mar 30, 2011

This was easy and delicious. I did make a few changes. I only used 1 tbls. olive oil, and 3 tbls. butter and that was plenty. I threw in about a tsp. chopped serrano pepper with the bell pepper and onions. I added a little chicken broth when I added the crawfish and shrimp. Yes, I didn't have enough crawfish so I added shrimp, probably 1 1/2 or close to 2 lbs. total and I believe for all it makes you need that much. I used 1 can cream of shrimp and 1 can cream of mushroom (2 cans is plenty). I used 2 tbsp. fresh parsley. Didn't need any salt or pepper added. Served over brown rice. My husband couldn't stop eating it. He had at least 3 servings at one sitting!

Jan 27, 2010

The best crawfish etouffee I have tasted!! Instead of adding 3 cans of condensed mushroom soup I added 1 can of cream of mushroom, 1 can cream of celery and 1 can cream of chicken! It came out amazing!! I also had to throw in some Tonys seasoning!!

Mar 09, 2009

I'm from Louisiana and this is similar to the recipe that we use at home. I love it!

Jun 16, 2009

This stuff is brilliant! My girlfriend from NO says this is the best version she has had. We subbed butter for margarine and it was wonderful.


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  • Calories
  • 501 kcal
  • 25%
  • Carbohydrates
  • 16.3 g
  • 5%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 43 g
  • 66%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 13.9 g
  • 28%
  • Sodium
  • 1406 mg
  • 56%

* Percent Daily Values are based on a 2,000 calorie diet.

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