Louisiana Crawfish Etouffee Recipe - Allrecipes.com
Louisiana Crawfish Etouffee Recipe
  • READY IN 30 mins

Louisiana Crawfish Etouffee

Recipe by  

"Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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 butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 06, 2009

For Kerms, the water is supposed to be for the rice. Not the etouffee. I think that was your mistake.

 
Most Helpful Critical Review
Feb 12, 2009

I tried to make this etouffee and it was a disaster! I think the measurements might be wrong. With 3/4 cup of butter (that's a stick and a half of butter) and 6 cups of water, I basically ended up with butter soup. The recipe only calls for a couple of tablespoons of tomato sauce. Within 6 cups of water, that doesn't do anything. Maybe its supposed to be tomato paste? I'm not sure what I did wrong, but I basically ended up with melted butter floating on top of slightly tinted water. I ended up having to throw the whole thing out. It was very disappointing because all the shrimp (I didn't have crawfish) was wasted. Maybe I did something wrong, if so please tell me! I was so excited when I read the other reviews. Mine just didn't turn out anything like it.

 
Aug 07, 2007

Super easy! I am from Louisiana and agree with other reviews...etouffee should not contain canned soups! My entire family enjoys this recipe!

 
Oct 06, 2009

I am from Louisiana, born and raised, and as Cajun as it gets. This is how we make crawfish etouffee. Everybody's recipe is a little different. Most Cajuns put the "Trinity" in their etouffee. The Trinity is a compliment of seasonings that go together very well- bellpepper, celery, and onion. My family adds celery, and the only reason we leave the bellpepper out is because I am allergic to it. Great recipe. Bon appetite!

 
Jun 08, 2009

This was very tasty but I made a few modifications. I only used 1 stick of butter, added a green bell pepper to saute with the onion, increased to 2 cloves of garlic, and increased tomato sauce to about 4-5 Tbsp. I cooked the sauce and then in the last few minutes I added some frozen crawfish tails and shrimp left over from a crawfish boil that I thawed (they were already cooked). Very easy recipe!

 
Sep 21, 2009

Had to rate this a 5 to offset Kern's review. The 3 cups of water are to cook the rice in, not to add to the Etouffee.

 
Feb 02, 2007

I just made this last night and I was so glad it really was as easy as it seemed. The flavor was wonderful! The only thing I would change is the amount of onion in the beginning. It was a bit too much for my taste. I also added shrimp since I didn't have enough crawfish. It was SOOOO GOOD! Thanks for the recipe.

 
Mar 17, 2011

Way too bland. Great base for an etouffee recipe but if prepared just as the recipe was written, I’d actually give it 2 ½ stars. However, I jazzed it up with the following: 1 bell pepper, chopped 2 stalks celery, chopped cayenne pepper, several dashes Louisiana Hot Sauce, several dashes 6 Garlic cloves 10 green onions 6 teaspoons Tony’s Cajun Seasoning 1 stick of unsalted butter 3 tablespoons olive oil 3 tablespoons tomato paste instead of using tomato sauce With the above additions, I give it a solid 4 stars. ****

 

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Nutrition

  • Calories
  • 636 kcal
  • 32%
  • Carbohydrates
  • 82.7 g
  • 27%
  • Cholesterol
  • 142 mg
  • 47%
  • Fat
  • 24.6 g
  • 38%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 19.4 g
  • 39%
  • Sodium
  • 666 mg
  • 27%

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

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