Recipe by Jason Poche
"This is a quick and very good Cajun dish that was given to me by my mother."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
diced green bell pepper
3 (10.75 ounce) cans
condensed cream of mushroom soup
1 (10 ounce) can
diced tomatoes with green chile peppers
salt to taste
ground black pepper to taste
this was an exceptional recipe i am from new orleans and this is the best and closest to my garndfather's recipe.
This was "OK" - not sure I will make this again - just tasted too . . . Cream of Mushroomie or something
This dish was very savory and tasteful, also very easy to make. I loved it. However, it is not for tender tongues. The green chilies with the tomatoes that it calls for really add a punch and in leftovers the heat factor is somehow intensified, maybe even overpowering. I would definitely make it again, more than likely however without the green chilies and perhaps substituting with shrimp. Though this recipe tastes great with the crawfish processing them was a little time consuming. Shrimp would work better if you were in a rush.
This was really good! I used butter instead of margarine, added half a can of tomato paste, one can of cream of mushroom, one can of cream of celery, and about two cups of chicken broth mixed with both to make it thinner. about a pound and a half of fresh crawfish left over from a Sunday boil with a little extra Tonys sprinkled on top and it was fabulous!
I'm from Louisiana and this is similar to the recipe that we use at home. I love it!
This was easy and delicious. I did make a few changes. I only used 1 tbls. olive oil, and 3 tbls. butter and that was plenty. I threw in about a tsp. chopped serrano pepper with the bell pepper and onions. I added a little chicken broth when I added the crawfish and shrimp. Yes, I didn't have enough crawfish so I added shrimp, probably 1 1/2 or close to 2 lbs. total and I believe for all it makes you need that much. I used 1 can cream of shrimp and 1 can cream of mushroom (2 cans is plenty). I used 2 tbsp. fresh parsley. Didn't need any salt or pepper added. Served over brown rice. My husband couldn't stop eating it. He had at least 3 servings at one sitting!
The best crawfish etouffee I have tasted!! Instead of adding 3 cans of condensed mushroom soup I added 1 can of cream of mushroom, 1 can cream of celery and 1 can cream of chicken! It came out amazing!! I also had to throw in some Tonys seasoning!!
This stuff is brilliant! My girlfriend from NO says this is the best version she has had. We subbed butter for margarine and it was wonderful.
* Percent Daily Values are based on a 2,000 calorie diet.
Crawfish Etouffee IV
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 387
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
An authentic Louisiana recipe for spicy Cajun stew.
See the simple secrets to making quick, creamy crawfish chowder.
Discover the tricks to making amazing Creole shrimp with a flavorful gravy.