I am from Louisiana and one of the specialty dishes here is Crawfish Etouffee. This is a simple dish with bold flavor. Enjoy!

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 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
  • 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.

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  • 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.

Nutrition Facts

703 calories; protein 24.4g; carbohydrates 84.7g; fat 28.8g; cholesterol 121.4mg; sodium 855.9mg. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/03/2009
Very Good!!! Quick and simple. I used Tony's seasoning. Read More
(8)
17 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/03/2009
Very Good!!! Quick and simple. I used Tony's seasoning. Read More
(8)
Rating: 4 stars
05/26/2009
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 flavor as it should. I think this did need some Cajun spice added to it. I sprinkled Zatarain's Cajun season blend on individual servings. Good basic recipe! Read More
(6)
Rating: 4 stars
05/09/2007
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 Read More
(5)
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Rating: 5 stars
04/19/2010
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 in a rice pot/cooker. This will def be added to our regular menu. Would be good with shrimp also! Thanks!!!! Read More
(5)
Rating: 4 stars
09/07/2010
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 this recipe. Did some tweaking can't find real crawfish in Ohio so I substituted Langostinos. I don't have cajun seasoning so I used Old Bay sprinkled on plus a dash or two of cayenne and a little pepper. Tasted and thought I needed more pepper accidentally opened the wrong side and dumped a good teaspoon of pepper into the dish it was perfect! I like spicy but not super hot. I used the mushroom garlic soup and used the minced roasted garlic in a jar. This was fabulous! Thank you! Read More
(4)
Rating: 5 stars
12/03/2009
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. Read More
(4)
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Rating: 4 stars
12/15/2009
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. Read More
(4)
Rating: 4 stars
05/08/2008
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. Read More
(4)
Rating: 5 stars
11/14/2014
A big hit with the 40 people I cook for everyday... Read More
(2)
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