Reviewed: Apr. 2, 2012

WOW!! This was great, even with my changes. I used only 2 cans of cream soups (1 each of mushroom and celery) and since we only had a 12 oz. package of precooked crawfish tails, I added some chopped celery while sauteing the pepper, onion and garlic. (The tails were added at about halfway through the simmer since they were already cooked.) The dish seemed a little soupy to me so the next time I might drain the tomatoes, but we WILL have it again. A couple shots of Tabasco finished it off perfectly and since there are only two of us, we'll have leftovers later. Thanks so much for the recipe - Laissez les bons temps rouler!!!!

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Reviewer:

Cindy

Home Town: Hebron, Ohio, USA

Reviewed: Mar. 14, 2012

I followed this one just like the recipe and the boys loved it.

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Jilly

Reviewed: Jun. 5, 2011

It was pretty good. Hard to find Crawfish in my area and its not cheap either.

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Jessica

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: Mar. 28, 2011

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!

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Spiritisup

Reviewed: Jan. 15, 2011

A very tasty recipe and easy to make. I changed the recipe by adding shrimp to it also. The only downfall was it wasn't as spicy as I like but still tasted wonderful.

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vstonegrl

Reviewed: Dec. 27, 2010

I made it with some modifications to the amount of soup, and it was a winner! I used 2 cans instead of 3, and it was perfect!

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Iss4me

Reviewed: Apr. 26, 2010

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!

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swtprincess281

Reviewed: Jan. 26, 2010

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!!

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