Ingredients50 m servings 703 cals
- Combine the rice and water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
- While the rice is cooking, melt the margarine in a large skillet over medium heat. Add the onions and bell pepper, and cook and stir until tender, 10 to 15 minutes. Stir in the garlic, and cook for a minute.
- Mix in the cream of mushroom soup and water. Season to taste with salt, pepper and cayenne. Stir in the crawfish tails. Cover, reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally. Water can be added to thin as needed. Serve over rice.
Per Serving: 703 calories; 28.8 g fat; 84.7 g carbohydrates; 24.4 g protein; 121 mg cholesterol; 856 mg sodium. Full nutrition
ReviewsRead all reviews 13
I followed this to the letter, except I doubled the recipe. If you do choose to double it, do NOT add double the water, just add as needed. Mine came out too watery, so it didn't have as much ...
This was great! I left out the black/cayenne pepper and used Tony's cajun seasoning in it's place. We are used to more gravy so we added a can of cream of celery soup also. We cooked our rice i...
this was pretty good, i too am a louisiana girl, from New Orleans and i added a dash of crab boil and Tony C's to this recipe. it was pretty good
I had an etouffee dish in Houston 10 years ago. I have always ordered etouffee when I could find it on the menu at home in Ohio, it was never the same. This was really close, so happy I tried ...
Very Good, the only change I made was to add Rotel-Mild. My wife says it is the best she has ever had, can't get enough. Very good over a Rib-eye.
This was a very quick and easy etouffee recipe. My husband and I had to add some hot sauce to it, but it was perfect for my 6 yr. old.
Very simple to make with only about ten minutes of prep work. I ended up using about 1/2 teaspoon of cayenne, with 1/2 tsp pepper/salt. Delicious, and well received at dinner.