Crawfish Etoufee Recipe -
Crawfish Etoufee Recipe
  • READY IN 55 mins

Crawfish Etoufee

Recipe by  

"Creamy, tomato gravy with crawfish - a very easy, never fail version of a traditional Cajun treat. Serve over rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    55 mins


  1. In a heavy saucepan, melt butter or margarine over medium heat.. Add celery, bell pepper, and onion; saute for about 10 minutes, or until the vegetables are tender.
  2. Stir in condensed soups and canned tomatoes. Reduce heat, cover, and simmer for about 30 minutes. The mixture will look very thick and curdled at first, but will become smooth with cooking. Do not add water.
  3. Add the crawfish; cook for about five minutes more. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Apr 28, 2004

I've been using this recipie since 2001, and I've made a few adjustments, and it always turns out great. I don't use any celery, and I omit the condensed golden mushroom soup. I add 1 small can tomato sauce to the rotel tomatoes. Also,I add 2 cloves of garlic in with the onions and bell peppers. You can use frozen crawfish tails, or shrimp too! For spices I add 1 bay leaf, cayenne pepper, black pepper, and Tony Chachere's to taste. My whole family loves it everytime I make it, and it is a great recipie to double for company.

Most Helpful Critical Review
Apr 22, 2008

Not at all traditional Cajun or otherwise. To clarify: I've had this dish before, and it is fine (good even) as a crawfish dish, but it's not an etoufee. For one, it's missing a roux. "Etoufee" is French for burned/burnt, which means, you've gotta burn something (hence, the roux). Also, traditional Cajun/Creole cooking does not involve any condensed soups. If you're looking for an etoufee, there are plenty of good recipes on here (look for butter or oil and flour in the recipe). But if you just want to have a nice, creamy crawfish dish, this'll do.

Aug 08, 2003

I actually live in Louisiana, in Acadiana, and I actually am a Cajun, and I recognize this recipe. We make it all the time. My grandmother tells me she stole it from Picadilly! We love it, and it doesn't take much watching.

Mar 15, 2007

I grew up and still live in the heart of "Cajun country" and I just wanted to tell you that there is NO TOMATO in crafish etoufee.

Jan 25, 2010

Obviously not authentic, but still pretty yummy! I used Campbell's soup and RoTel tomatoes with green chile peppers and I used shrimp instead of crawfish. Nice easy recipe, made a lot!

Nov 06, 2004

I love this recipe. I've been using it for seveal years. I've passed it on to my family members and they use it too. It's quick and easy to make.

Feb 23, 2009

I've had "real" etoufee in the and this recipe may not be authentic, but it pretty close and tasty for "cheap knock off". I understand that many Cajun's will prob disagree, but I love this recipe, and so do many of my friends and family, especially when you can turn up the spice just right to where makes your nose run!

Mar 12, 2008

I'm not sure if this recipe is authentic or not (probably not) but it tastes pretty good for a quick and easy meal. Like one of the other reviewers, I omitted the can of golden mushroom soup and added an 8 oz can of tomato sauce instead. I also added 1/4 tsp of cayenne pepper and 1/2 tsp of Tony Chachere's Creole seasoning to give it more flavor.


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  • Calories
  • 425 kcal
  • 21%
  • Carbohydrates
  • 18.3 g
  • 6%
  • Cholesterol
  • 185 mg
  • 62%
  • Fat
  • 30.9 g
  • 48%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 19.4 g
  • 39%
  • Sodium
  • 1580 mg
  • 63%

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

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