Louisiana Crawfish Etouffee

Louisiana Crawfish Etouffee

100
Bonnie Lang Turnage-Mortgage O 38

"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

30 m servings 636 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 636 kcal
  • 32%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 82.7g
  • 27%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 601 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

100
  1. 121 Ratings

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Most helpful positive review

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

Most helpful critical review

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 ende...

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 ende...

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...

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...

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, chopp...

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...

This is a great basic recipe for etouffee. I tweak it just a little. I use chicken broth in place of water and add two chopped green bell peppers when sauteeing the onions. The chicken broth giv...