Mr Gregg's Easy Étouffée

"I have a crazy Cajun neighbor here in TX and this is his recipe. Man is it ever good. You can use either shrimp or crawfish tails. I know crawfish may be hard to find in places so I posted it with shrimp! He uses more butter than I do- probably why his is better- BUT mine is lower in fat! Posted for World Tour 2005 Enjoy!"
photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
photo by Mamas Kitchen Hope
Ready In:




  • In a large pot sauté yellow onion, green onion and bell pepper in butter until softened.
  • Note: You can use any color pepper. I use half of a red and half of a yellow pepper to add color.
  • Add soup and Rotel and stir to combine.
  • Turn to simmer and stir occasionally. It can just hang out on the stove on low until you are ready or you can proceed with the next step.
  • About 5 minutes before you are ready to eat add the shrimp and stir in to mix. If using crawfish add about 2 minutes before serving as they are already cooked.
  • Serve with some plain white rice and some good crusty buttered bread and you have a meal- You could add a salad but then you couldn't eat as much of 'dis here!

Questions & Replies

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  1. cathy_stoecker
    This is a quick recipe so it will taste like canned! I used diced tomatoes(not rotele), added some horseradish, ketchup,sherry, honey,lemon,hot sauce,seafood seasoning, cracked pepper,lemon juice then served it over Cajun rice!!!! Mmmmmmm!! Works great as a base recipe for your imagination and skills! Have fun and make it your own!!
  2. vbsewell
    Easy recipe. I took another reviewer's suggestion and used 1 can cream of celery soup with 1 can cream of mushroom soup. Added some chopped celery with the onions and peppers and a little extra butter. This still takes like canned soup with crawfish tail added. None of my family and friends would want this again.
  3. Barefoot Crone
    Superb! My family really enjoys this dish, I've made it often, should have reviewed it sooner...sorry!
  4. refrigerator raider
    Delicious and easy! Never any leftovers :o) and most of the ingredients are already in my pantry!
  5. JeriBinNC
    We thought this was really tasty, and it's very easy once you get the veggies chopped. I added a couple of stalks of celery, and I only used one can of cream of mushroom soup because that's all I had. I added a sprinkle or two of Tony Chachere's seasoning, served it over brown rice, and it was a great dinner. This is a perfect choice for a busy day when you want "real food" but don't want to spend a lot of time in the kitchen. Thanks for posting!


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