Crawfish Etouffee Recipe - Allrecipes.com
  • READY IN 35 mins

Crawfish Etouffee

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change 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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 15 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 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.

 
Most Helpful Critical Review
Jul 06, 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.

 

15 Ratings

Sep 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!

 
Dec 30, 2009

This is how we make it at home. People from NO like tomatoes in everything but in Acadian we don't put tomatoes or orka in gumbo or in etouffe. If you have the time to cook the crawfish down then make a cream sauce with flour and broth but most people don't have the time. I use one stick of butter per pound and only cream of mushroom because cream of celery gives it a funny color. I cook the onion and celery together. In Acadian less is more. A little tony's and cook it down and you are done. It is simple and good.

 
May 20, 2008

This recipe was excellent. I made it for "the girls" at work and they all demanded the recipe. Great Job!

 
Oct 03, 2006

I use old bay seasoning to make it a little more spicy.

 
Apr 15, 2009

Great Recipe.. There's absolutely nothing wrong with putting your own spin on your fave dishes. Nobody said you were doing a N'ORLEANS Etoufee...you said it is designed after it. Love it; I prefer it without the tomatoes too.. I just prefer it that way. Thanks for the recipe MIKI, cos all the others had tomatoes ; . Love it!!

 
May 04, 2011

AMAZING!!! Loved it so much. We fought over the leftovers. I left out the celery soup and added more crawfish AND some corn. Have heard some add white wine - maybe next time.

 

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Nutrition

  • Calories
  • 239 kcal
  • 12%
  • Carbohydrates
  • 35.2 g
  • 11%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 9.2 g
  • 18%
  • Sodium
  • 597 mg
  • 24%

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

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