Easy Crawfish Etouffee
photo by Susan A.
- Ready In:
- 1hr 30mins
- 1 (1 lb) bag peeled crayfish tail, not drained
- 1⁄2 cup butter
- 1 large yellow onion, minced
- 1 large bell pepper, minced
- 2 stalks celery, minced
- 2 stalks parsley, minced
- some spring onion (as pleased)
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon white pepper
- 1⁄4 teaspoon ground cayenne pepper
- 1 can mushroom, cream sauce
- cooked rice
- 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
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.
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.
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