Creamy, tomato gravy with crawfish - a very easy, never fail version of a traditional Cajun treat. Serve over rice.

Angie

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Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a heavy saucepan, melt butter or margarine over medium heat.. Add celery, bell pepper, and onion; saute for about 10 minutes, or until the vegetables are tender.

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  • Stir in condensed soups and canned tomatoes. Reduce heat, cover, and simmer for about 30 minutes. The mixture will look very thick and curdled at first, but will become smooth with cooking. Do not add water.

  • Add the crawfish; cook for about five minutes more. Serve.

Nutrition Facts

425 calories; protein 19.4g; carbohydrates 18.3g; fat 30.9g; cholesterol 185.3mg; sodium 1580.1mg. Full Nutrition
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Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/28/2004
I've been using this recipie since 2001 and I've made a few adjustments and it always turns out great. I don't use any celery and I omit the condensed golden mushroom soup. I add 1 small can tomato sauce to the rotel tomatoes. Also I add 2 cloves of garlic in with the onions and bell peppers. You can use frozen crawfish tails or shrimp too! For spices I add 1 bay leaf cayenne pepper black pepper and Tony Chachere's to taste. My whole family loves it everytime I make it and it is a great recipie to double for company. Read More
(26)

Most helpful critical review

Rating: 2 stars
04/22/2008
Not at all traditional Cajun or otherwise. To clarify: I've had this dish before and it is fine (good even) as a crawfish dish but it's not an etoufee. For one it's missing a roux. "Etoufee" is French for burned/burnt which means you've gotta burn something (hence the roux). Also traditional Cajun/Creole cooking does not involve any condensed soups. If you're looking for an etoufee there are plenty of good recipes on here (look for butter or oil and flour in the recipe). But if you just want to have a nice creamy crawfish dish this'll do. Read More
(26)
23 Ratings
  • 5 star values: 10
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
04/28/2004
I've been using this recipie since 2001 and I've made a few adjustments and it always turns out great. I don't use any celery and I omit the condensed golden mushroom soup. I add 1 small can tomato sauce to the rotel tomatoes. Also I add 2 cloves of garlic in with the onions and bell peppers. You can use frozen crawfish tails or shrimp too! For spices I add 1 bay leaf cayenne pepper black pepper and Tony Chachere's to taste. My whole family loves it everytime I make it and it is a great recipie to double for company. Read More
(26)
Rating: 2 stars
04/22/2008
Not at all traditional Cajun or otherwise. To clarify: I've had this dish before and it is fine (good even) as a crawfish dish but it's not an etoufee. For one it's missing a roux. "Etoufee" is French for burned/burnt which means you've gotta burn something (hence the roux). Also traditional Cajun/Creole cooking does not involve any condensed soups. If you're looking for an etoufee there are plenty of good recipes on here (look for butter or oil and flour in the recipe). But if you just want to have a nice creamy crawfish dish this'll do. Read More
(26)
Rating: 4 stars
08/08/2003
I actually live in Louisiana in Acadiana and I actually am a Cajun and I recognize this recipe. We make it all the time. My grandmother tells me she stole it from Picadilly! We love it and it doesn't take much watching. Read More
(17)
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Rating: 1 stars
03/15/2007
I grew up and still live in the heart of "Cajun country" and I just wanted to tell you that there is NO TOMATO in crafish etoufee. Read More
(14)
Rating: 5 stars
11/06/2004
I love this recipe. I've been using it for seveal years. I've passed it on to my family members and they use it too. It's quick and easy to make. Read More
(6)
Rating: 4 stars
01/25/2010
Obviously not authentic but still pretty yummy! I used Campbell's soup and RoTel tomatoes with green chile peppers and I used shrimp instead of crawfish. Nice easy recipe made a lot! Read More
(6)
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Rating: 4 stars
02/23/2009
I've had "real" etoufee in the and this recipe may not be authentic but it pretty close and tasty for "cheap knock off". I understand that many Cajun's will prob disagree but I love this recipe and so do many of my friends and family especially when you can turn up the spice just right to where makes your nose run! Read More
(5)
Rating: 5 stars
10/30/2007
I don't know how authentic this is but I do know it tastes great. I did add about 1 teaspoon of tomato paste in with the simmer and sprinkled chopped green onions on top before serving. This is definitely a keeper. Read More
(5)
Rating: 4 stars
03/12/2008
I'm not sure if this recipe is authentic or not (probably not) but it tastes pretty good for a quick and easy meal. Like one of the other reviewers I omitted the can of golden mushroom soup and added an 8 oz can of tomato sauce instead. I also added 1/4 tsp of cayenne pepper and 1/2 tsp of Tony Chachere's Creole seasoning to give it more flavor. Read More
(5)
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