Heather's Crawfish Etouffee Recipe - Allrecipes.com
Heather's Crawfish Etouffee Recipe
  • READY IN 50 mins

Heather's Crawfish Etouffee

Recipe by  

"I am from Louisiana and one of the specialty dishes here is Crawfish Etouffee. This is a simple dish with bold flavor. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Combine the rice and water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
  2. While the rice is cooking, melt the margarine in a large skillet over medium heat. Add the onions and bell pepper, and cook and stir until tender, 10 to 15 minutes. Stir in the garlic, and cook for a minute.
  3. Mix in the cream of mushroom soup and water. Season to taste with salt, pepper and cayenne. Stir in the crawfish tails. Cover, reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally. Water can be added to thin as needed. Serve over rice.
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Reviews More Reviews

Feb 03, 2009

Very Good!!! Quick and simple. I used Tony's seasoning.

May 26, 2009

I followed this to the letter, except I doubled the recipe. If you do choose to double it, do NOT add double the water, just add as needed. Mine came out too watery, so it didn't have as much flavor as it should. I think this did need some Cajun spice added to it. I sprinkled Zatarain's Cajun season blend on individual servings. Good basic recipe!


11 Ratings

May 09, 2007

this was pretty good, i too am a louisiana girl, from New Orleans and i added a dash of crab boil and Tony C's to this recipe. it was pretty good

Sep 07, 2010

I had an etouffee dish in Houston 10 years ago. I have always ordered etouffee when I could find it on the menu at home in Ohio, it was never the same. This was really close, so happy I tried this recipe. Did some tweaking, can't find real crawfish in Ohio so I substituted Langostinos. I don't have cajun seasoning so I used Old Bay sprinkled on plus a dash or two of cayenne and a little pepper. Tasted and thought I needed more pepper, accidentally opened the wrong side and dumped a good teaspoon of pepper into the dish, it was perfect! I like spicy but not super hot. I used the mushroom garlic soup and used the minced roasted garlic in a jar. This was fabulous! Thank you!

Apr 19, 2010

This was great! I left out the black/cayenne pepper and used Tony's cajun seasoning in it's place. We are used to more gravy so we added a can of cream of celery soup also. We cooked our rice in a rice pot/cooker. This will def be added to our regular menu. Would be good with shrimp also! Thanks!!!!

Dec 15, 2009

Very Good, the only change I made was to add Rotel-Mild. My wife says it is the best she has ever had, can't get enough. Very good over a Rib-eye.

Dec 03, 2009

This was a very quick and easy etouffee recipe. My husband and I had to add some hot sauce to it, but it was perfect for my 6 yr. old.

May 08, 2008

Very simple to make with only about ten minutes of prep work. I ended up using about 1/2 teaspoon of cayenne, with 1/2 tsp pepper/salt. Delicious, and well received at dinner.


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  • Calories
  • 703 kcal
  • 35%
  • Carbohydrates
  • 84.7 g
  • 27%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 28.8 g
  • 44%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 24.4 g
  • 49%
  • Sodium
  • 856 mg
  • 34%

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

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About the Cook

Heather W.
1 Followers 0 Saved Recipes
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