this was an exceptional recipe i am from new orleans and this is the best and closest to my garndfather's recipe.
This was really good! I used butter instead of margarine added half a can of tomato paste one can of cream of mushroom one can of cream of celery and about two cups of chicken broth mixed with both to make it thinner. about a pound and a half of fresh crawfish left over from a Sunday boil with a little extra Tonys sprinkled on top and it was fabulous!
This dish was very savory and tasteful also very easy to make. I loved it. However it is not for tender tongues. The green chilies with the tomatoes that it calls for really add a punch and in leftovers the heat factor is somehow intensified maybe even overpowering. I would definitely make it again more than likely however without the green chilies and perhaps substituting with shrimp. Though this recipe tastes great with the crawfish processing them was a little time consuming. Shrimp would work better if you were in a rush.
The best crawfish etouffee I have tasted!! Instead of adding 3 cans of condensed mushroom soup I added 1 can of cream of mushroom 1 can cream of celery and 1 can cream of chicken! It came out amazing!! I also had to throw in some Tonys seasoning!!
I'm from Louisiana and this is similar to the recipe that we use at home. I love it!
This was easy and delicious. I did make a few changes. I only used 1 tbls. olive oil and 3 tbls. butter and that was plenty. I threw in about a tsp. chopped serrano pepper with the bell pepper and onions. I added a little chicken broth when I added the crawfish and shrimp. Yes I didn't have enough crawfish so I added shrimp probably 1 1/2 or close to 2 lbs. total and I believe for all it makes you need that much. I used 1 can cream of shrimp and 1 can cream of mushroom (2 cans is plenty). I used 2 tbsp. fresh parsley. Didn't need any salt or pepper added. Served over brown rice. My husband couldn't stop eating it. He had at least 3 servings at one sitting!
This stuff is brilliant! My girlfriend from NO says this is the best version she has had. We subbed butter for margarine and it was wonderful.
Simple and it tastes delicious! This was my first time ever cooking crawfish etouffee and I felt like a chef! I highly recommend this recipe.
I made it with some modifications to the amount of soup and it was a winner! I used 2 cans instead of 3 and it was perfect!
This was "OK" - not sure I will make this again - just tasted too... Cream of Mushroomie or something
