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Louisiana Crawfish Etouffee
SUBMITTED BY:
BONNIET310
PHOTO BY:
Natalie Rumsey
"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."
RECIPE RATING:
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(11)
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PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 cups long grain white rice
6 cups water
3/4 cup butter
1 large onion, chopped
1 clove garlic, chopped
1/4 cup all-purpose flour
1 pound crawfish tails
2 tablespoons canned tomato sauce
1 cup water, or as needed
6 green onions, chopped
salt and pepper to taste
1 1/2 tablespoons Cajun seasoning, or to taste
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DIRECTIONS
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.
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.
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REVIEWS
Reviewed on Jun. 6, 2005 by
SPEARFISHER
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SPEARFISHER
Jun. 6, 2005
I am a big fan of anything cajun/creole. I really enjoyed this recipe. The best one I have run across so far. What makes it even better is that my wife and kids DONT eat it. So it leaves more for me :) Thanks0, this is quick, easy and really good.
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2 users found this review helpful
I am a big fan of anything cajun/creole. I really enjoyed this recipe. The best one I have run...
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Reviewed on Aug. 7, 2007 by lemonleaf
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lemonleaf
Aug. 7, 2007
Super easy! I am from Louisiana and agree with other reviews...etouffee should not contain canned soups! My entire family enjoys this recipe!
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1 user found this review helpful
Super easy! I am from Louisiana and agree with other reviews...etouffee should not contain...
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Reviewed on Feb. 2, 2007 by Misty
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Misty
Feb. 2, 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.
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1 user found this review helpful
I just made this last night and I was so glad it really was as easy as it seemed. The flavor...
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Reviewed on Nov. 9, 2006 by
Ronnie
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Ronnie
Nov. 9, 2006
I've been looking for a quick and simple crawfish etoufee recipe for several years. I finally found it...Thanks....
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1 user found this review helpful
I've been looking for a quick and simple crawfish etoufee recipe for several years. I finally...
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Reviewed on Oct. 13, 2004 by VICKIE1ST
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VICKIE1ST
Oct. 13, 2004
Quick and easy and really good! We love crawfish, and this recipe is excellent!
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1 user found this review helpful
Quick and easy and really good! We love crawfish, and this recipe is excellent!
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Reviewed on Jul. 21, 2008 by
ENOXALLEN
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ENOXALLEN
Jul. 21, 2008
There was more onion than I would have wanted, but I was impressed that this "cheating" recipe (no roux) came out very good and tasty. I used more tomato sauce than it called for (several more tbs) since it was lacking a "depth" in the flavor somehow. I think next time I'll add sauteed peppers (and a bit less onion) - maybe that's the missing depth... Overall very tasty.
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0 users found this review helpful
There was more onion than I would have wanted, but I was impressed that this "cheating" recipe...
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Reviewed on Jul. 15, 2008 by cabingirl
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cabingirl
Jul. 15, 2008
Wonderful recipe! I included about 2 tablespoons of crawfish fat when I added the water.
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0 users found this review helpful
Wonderful recipe! I included about 2 tablespoons of crawfish fat when I added the water.
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Reviewed on Jun. 15, 2008 by
Summer E.
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Summer E.
Jun. 15, 2008
This was my first attempt to an make etouffee and it was delicious!! The only thing I added was about a teaspoon of liquid crab boil. That set the whole thing off. I made it last week and I am making it again tonight. This time I think I am gonna use a cup of butter instead of 3/4 and add some bellpepper from my garden. Thank you for the recipe!!
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0 users found this review helpful
This was my first attempt to an make etouffee and it was delicious!! The only thing I added...
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Reviewed on May 8, 2008 by
zingingablenessedly
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zingingablenessedly
May 8, 2008
I've always been scared to cook, and my guy lived in the New Orleans are for years where etouffee is all over. Thought this would be a quick and easy meal, and it was. I used shrimp instead of crawfish. The whole meal was finished off by both of us in one sitting! I was so proud that he heaped more rice and smothered his plate full of the etouffee for seconds!
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0 users found this review helpful
I've always been scared to cook, and my guy lived in the New Orleans are for years where...
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Reviewed on Apr. 25, 2008 by wannabacook
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wannabacook
Apr. 25, 2008
I picked this recipe out of hundreds over the internet. My family loved it and ate until they couldn't budge!
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0 users found this review helpful
I picked this recipe out of hundreds over th