This spicy dish was designed after one of my favorite meals from New Orleans.

MIKI
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter in a large skillet over medium heat. Stir in onion, garlic, green pepper, and celery; cook until soft, about 5 minutes. Stir in cream of mushroom soup, cream of celery soup, and water. Season with paprika, mustard seed, Worcestershire sauce, cayenne pepper, and salt. Stir in crawfish. Bring to a simmer, then stir in green onion and parsley; cook until crawfish are done. Serve over cooked rice.

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Nutrition Facts

238.8 calories; 9.2 g protein; 35.2 g carbohydrates; 47.9 mg cholesterol; 532.6 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/30/2009
I'm a chef from New Orleans, and the best thing about real cajun food/recipes is that they were created just like you did it...trial and error and local favorites. Most of the dishes you eat from here are not how we eat it anyway! great job, I liked it. Read More
(36)

Most helpful critical review

Rating: 2 stars
07/06/2006
Since I am from New Orleans I know this is NOT how you make etoufee. But you're on the right track. I would suggest taking out the cream soups and replacing with 2 cups of vegtable stock and 2 tablespoons of flour. Also add a can of diced tomatoes. Read More
(32)
23 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
11/30/2009
I'm a chef from New Orleans, and the best thing about real cajun food/recipes is that they were created just like you did it...trial and error and local favorites. Most of the dishes you eat from here are not how we eat it anyway! great job, I liked it. Read More
(36)
Rating: 4 stars
11/30/2009
I'm a chef from New Orleans, and the best thing about real cajun food/recipes is that they were created just like you did it...trial and error and local favorites. Most of the dishes you eat from here are not how we eat it anyway! great job, I liked it. Read More
(36)
Rating: 5 stars
09/20/2005
Sorry for disappointing the person from New Orleans. I did not copy this recipe from someone in New Orleans so it may not be authentic but I tried to model the taste after ones I have had during several of my trips to New Orleans. I hope someone likes it at least! Read More
(34)
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Rating: 2 stars
07/06/2006
Since I am from New Orleans I know this is NOT how you make etoufee. But you're on the right track. I would suggest taking out the cream soups and replacing with 2 cups of vegtable stock and 2 tablespoons of flour. Also add a can of diced tomatoes. Read More
(32)
Rating: 4 stars
12/30/2009
This is how we make it at home. People from NO like tomatoes in everything but in Acadian we don't put tomatoes or orka in gumbo or in etouffe. If you have the time to cook the crawfish down then make a cream sauce with flour and broth but most people don't have the time. I use one stick of butter per pound and only cream of mushroom because cream of celery gives it a funny color. I cook the onion and celery together. In Acadian less is more. A little tony's and cook it down and you are done. It is simple and good. Read More
(16)
Rating: 5 stars
05/20/2008
This recipe was excellent. I made it for "the girls" at work and they all demanded the recipe. Great Job! Read More
(7)
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Rating: 5 stars
10/03/2006
I use old bay seasoning to make it a little more spicy. Read More
(7)
Rating: 4 stars
04/15/2009
Great Recipe.. There's absolutely nothing wrong with putting your own spin on your fave dishes. Nobody said you were doing a N'ORLEANS Etoufee...you said it is designed after it. Love it; I prefer it without the tomatoes too.. I just prefer it that way. Thanks for the recipe MIKI cos all the others had tomatoes;. Love it!! Read More
(5)
Rating: 5 stars
05/04/2011
AMAZING!!! Loved it so much. We fought over the leftovers. I left out the celery soup and added more crawfish AND some corn. Have heard some add white wine - maybe next time. Read More
(4)
Rating: 5 stars
04/13/2011
I made this exactly as directed with the addition of 1 Tsp of Zatarains Creole Seasoning. Turned out Absolutely Great! It had a tiny bit of bite but not too much. I do realize it isn't EXACTLY like what I had in New Orleans but I feel it is better because the flavors were so smooth even without the Roux smokyness. Great Recipe. Read More
(4)