Louisiana Crawfish Etouffee Recipe

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Most Helpful Positive Review

Apr 06, 2009

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

—Alice

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Most Helpful Critical Review

Feb 12, 2009

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 ended up with butter soup. The recipe only calls for a couple of tablespoons of tomato sauce. Within 6 cups of water, that doesn't do anything. Maybe its supposed to be tomato paste? I'm not sure what I did wrong, but I basically ended up with melted butter floating on top of slightly tinted water. I ended up having to throw the whole thing out. It was very disappointing because all the shrimp (I didn't have crawfish) was wasted. Maybe I did something wrong, if so please tell me! I was so excited when I read the other reviews. Mine just didn't turn out anything like it.

—Kerms

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84 Ratings

Aug 07, 2007

Super easy! I am from Louisiana and agree with other reviews...etouffee should not contain canned soups! My entire family enjoys this recipe!

—lemonleaf

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Jun 08, 2009

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 to about 4-5 Tbsp. I cooked the sauce and then in the last few minutes I added some frozen crawfish tails and shrimp left over from a crawfish boil that I thawed (they were already cooked). Very easy recipe!

—TxAggie95

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Oct 06, 2009

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. The Trinity is a compliment of seasonings that go together very well- bellpepper, celery, and onion. My family adds celery, and the only reason we leave the bellpepper out is because I am allergic to it. Great recipe. Bon appetite!

—FrankiAndPaul

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Feb 02, 2007

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 too much for my taste. I also added shrimp since I didn't have enough crawfish. It was SOOOO GOOD! Thanks for the recipe.

—Misty

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Sep 21, 2009

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.

—FREY60

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Mar 17, 2011

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, chopped 2 stalks celery, chopped cayenne pepper, several dashes Louisiana Hot Sauce, several dashes 6 Garlic cloves 10 green onions 6 teaspoons Tony’s Cajun Seasoning 1 stick of unsalted butter 3 tablespoons olive oil 3 tablespoons tomato paste instead of using tomato sauce With the above additions, I give it a solid 4 stars. ****

—Jocelyn

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Nutrition

Calories
636 kcal
32%

Carbohydrates
82.7 g
27%

Cholesterol
142 mg
47%

Fat
24.6 g
38%

Fiber
2.4 g
10%

Protein
19.4 g
39%

Sodium
666 mg
27%

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

Nutritional Information

Louisiana Crawfish Etouffee

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 636
** Calories from Fat: 221

% Daily Value *
** Total Fat 24.6g 38 %
** Saturated Fat 14.9g 74 %
** Cholesterol 142mg 47 %
** Sodium 666mg 27 %
** Potassium 435mg 12 %
** Total Carbohydrates 82.7g 27 %
** Dietary Fiber 2.4g 10 %
** Protein 19.4g 39 %
** Sugars 1.8g
** Vitamin A 18 %
** Vitamin C 9 %
** Calcium 9 %
** Iron 50 %
** Thiamin 63 %
** Niacin 56 %
** Vitamin B6 16 %
** Magnesium 19 %
** Folate 145 %

* 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.