Easy Crawfish Etouffee

"There are hundreds of recipes for Crawfish Etouffee. This is the old fashion way to cook Crawfish Etouffee. Very simple yet very flavorful."
 
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photo by Susan A. photo by Susan A.
photo by Susan A.
Ready In:
1hr 30mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • In dutch oven melt butter over medium heat.
  • Add onions, bell pepper, celery and garlic.
  • Saute vegetables until soft, about 30 to 45 minutes.
  • Add Crawfish tails and seasonings.
  • Cover and simmer for 10 minutes.
  • Add the mushroom sauce, let it simmer for 5 minutes.
  • Add to crawfish mixture, cover and simmer for 10 more minutes.
  • Serve on hot rice.

Questions & Replies

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  1. Dwynnie
    Hi! This recipe has been updated since the last time I made it! Can someone share the original, if they still have it? Thanks!
     
  2. jodilyn_hill
    @Luby Luby Luby - did this recipe change since March? I made it earlier and dont recall the mushroom soup. Did that replace a roux? Also, was there previously tomato paste?
     
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Reviews

  1. Tim B.
    As a native of southern Louisiana I can attest that THIS IS NOT THE TRADITIONAL WAY to make crawfish etouffe. No self respecting Cajun cook would even imagine using Creme of mushroom soup or any canned soup for that matter. The old fashioned way is to make a roux and and to use crawfish fat to give its unique color not tomato paste like some people do.
     
  2. staceytz23
    Being born and raised in Louisiana and on Cajun Cuisine, it takes a really good recipe for me to write a review. Talk about easy. I cheated and bought the trilogy of vegetables so I didn't have to do the chopping so from start to finish, this recipe took only about 30 minutes. Rice was cooking while I was preparing this. And, it was even more delicious than it was easy. I used leftover crawfish from our Good Friday crawfish boil so I eased up on the seasonings, but I will use this over and over again. Next, I think I will try it with shrimp.
     
  3. jeromesherri
    Wow, we recently were in Phoenix and found a great New Orleans restraunt (Pappedauex?). LOVE IT. THIS IS OUTSTANDING!!!!! My family loved it my 16 year old son said to make it next time his friends come over. I had only a 1 lb bag of crayfish (and needed to double it). I doubled all the ingrediants and then added a pound of shrimp. As we like our food "spicy" I doubled the cayan and added a 1/2 a diced raw jalepeno to the veggies while sauting. This will be a new "staple" in our house (whenver I can find the crayfish). Thanks Luby
     
  4. Susan M.
    BLASPHEMY!! This is NOT the recipe I made (and posted THIS picture of) in June 2015.
     
  5. Becky L.
    Very similar to the recipe my Cajun mother-n-law taught me years ago. Am making it now. A cross between yours and hers. Can't wait to sink my teeth into it.
     
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Tweaks

  1. Connie B.
    THE OLD FASHIONED WAY ? FIRST YOU START WITH A ROUX ....!!!!
     
  2. Chris J.
    PEOPLE! PEOPLE! PEOPLE! Where's the white wine? NO good Cajun recipe omits the booz!
     
  3. Nanette V.
    Added Tabasco
     
  4. Brittany O.
    I put crawfish and shrimp, instead of just crawfish.
     

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