Recipe by Bonnie Lang Turnage-Mortgage O
"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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long grain white rice
canned tomato sauce
water, or as needed
green onions, chopped
salt and pepper to taste
1 1/2 tablespoons
Cajun seasoning, or to taste
For Kerms, the water is supposed to be for the rice. Not the etouffee. I think that was your mistake.
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.
Super easy! I am from Louisiana and agree with other reviews...etouffee should not contain canned soups! My entire family enjoys this recipe!
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!
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!
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.
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. ****
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Louisiana Crawfish Etouffee
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 636
** Calories from Fat: 221
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