Crawfish Etouffee

Crawfish Etouffee

17
MIKI 0

"This spicy dish was designed after one of my favorite meals from New Orleans."
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Ingredients

35 m servings 239 cals
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Nutrition

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 533 mg
  • 21%

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. Heat butter in a large skillet over medium heat. Stir in onion, garlic, green pepper, and celery; cook until soft, about 5 minutes. Stir in cream of mushroom soup, cream of celery soup, and water. Season with paprika, mustard seed, Worcestershire sauce, cayenne pepper, and salt. Stir in crawfish. Bring to a simmer, then stir in green onion and parsley; cook until crawfish are done. Serve over cooked rice.

Reviews

17
  1. 18 Ratings

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Most helpful positive review

I'm a chef from New Orleans, and the best thing about real cajun food/recipes is that they were created just like you did it...trial and error and local favorites. Most of the dishes you eat fro...

Most helpful critical review

Since I am from New Orleans, I know this is NOT how you make etoufee. But you're on the right track. I would suggest taking out the cream soups and replacing with 2 cups of vegtable stock and 2 ...

I'm a chef from New Orleans, and the best thing about real cajun food/recipes is that they were created just like you did it...trial and error and local favorites. Most of the dishes you eat fro...

Since I am from New Orleans, I know this is NOT how you make etoufee. But you're on the right track. I would suggest taking out the cream soups and replacing with 2 cups of vegtable stock and 2 ...

Sorry for disappointing the person from New Orleans. I did not copy this recipe from someone in New Orleans, so it may not be authentic, but I tried to model the taste after ones I have had duri...

This is how we make it at home. People from NO like tomatoes in everything but in Acadian we don't put tomatoes or orka in gumbo or in etouffe. If you have the time to cook the crawfish down the...

This recipe was excellent. I made it for "the girls" at work and they all demanded the recipe. Great Job!

I use old bay seasoning to make it a little more spicy.

AMAZING!!! Loved it so much. We fought over the leftovers. I left out the celery soup and added more crawfish AND some corn. Have heard some add white wine - maybe next time.

Great Recipe.. There's absolutely nothing wrong with putting your own spin on your fave dishes. Nobody said you were doing a N'ORLEANS Etoufee...you said it is designed after it. Love it; I pref...

I made this exactly as directed with the addition of 1 Tsp of Zatarains Creole Seasoning. Turned out Absolutely Great! It had a tiny bit of bite, but not too much. I do realize it isn't EXACT...