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Crawfish Etouffee IV

Rated as 4.69 out of 5 Stars

"This is a quick and very good Cajun dish that was given to me by my mother."
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Ingredients

2 h servings 501 cals
Original recipe yields 6 servings

Directions

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  1. In an 8 quart stock pot over medium heat, add vegetable oil and margarine. Saute onions, green pepper and garlic until onions are translucent.
  2. Add crawfish to the onion mixture, and cook for 5 minutes. Add a little water to keep crawfish moist while cooking.
  3. Stir in soup and diced tomatoes. Bring to a boil and simmer for 30 minutes. Sprinkle in parsley after about 10 minutes. Salt and pepper to taste while simmering. Water can be added to thin as desired.

Nutrition Facts


Per Serving: 501 calories; 43 g fat; 16.3 g carbohydrates; 13.9 g protein; 81 mg cholesterol; 1406 mg sodium. Full nutrition

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Reviews

Read all reviews 37
  1. 42 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

this was an exceptional recipe i am from new orleans and this is the best and closest to my garndfather's recipe.

Most helpful critical review

This was "OK" - not sure I will make this again - just tasted too . . . Cream of Mushroomie or something

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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 wi...

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...

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 a...

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 pepp...

I'm from Louisiana and this is similar to the recipe that we use at home. I love it!

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.

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 very good and easy. I used butter to make it a little richer.