This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Basic Crepes Discover how easy it is to make five-star crepes. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Crawfish Etouffee

By: MIKI

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

Rate/Review | Read Reviews (14)

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 tablespoon butter
3/4 cup sweet onion, diced
2 cloves garlic, chopped
1/2 cup green bell pepper, diced
1/4 cup celery, diced
1 (10.5 ounce) can condensed cream of mushroom soup
1/2 cup condensed cream of celery soup
1 cup water
1 teaspoon paprika
1/2 teaspoon ground mustard seed
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper, or to taste
salt to taste
1/2 pound crawfish, peeled
3 tablespoons green onions, sliced
2 tablespoons fresh parsley, chopped
3 cups cooked rice

Directions

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.