Crawfish Etouffee

READY IN: 30mins
Recipe by Sunshine Forever

This is delicious and so easy! I use Louisiana crawfish, not the Chinese frozen. I think there is a definite taste difference.

Top Review by Chef Tootles

I served this for dinner last night and it was delicious. Makes up quick. I didn't have V-8 so I used tomato sauce with a little cayenne pepper. My husband thought I spent hours at the stove..ha!! Thanks Sunshine for a great recipe.

Ingredients Nutrition


  1. Sauté seasoning in butter. Add crawfish and cook about 3 minutes.
  2. Add soup and V-8, stirring until well blended. Add cayenne.
  3. Cook on low fire 15 minute.
  4. Serve over rice.

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