Easy Crawfish Etouffee Recipe

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EASY CRAWFISH ETOUFFEE

sheri wright

By
@sbelalei

ETOUFFEE,MEANS SMOTHERED IN FRENCH COOKING,THIS RECIPE,IVE BEEN MAKING SINCE I WAS IN MY 20S,IM IN MY 50S NOW,EVERYONE LOVES THIS,ITS DEFINATELY A LOUISIANA DISH.


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Prep:

20 Min

Cook:

20 Min

Ingredients

1 can(s)
cream of chicken soup
1 lb
crawfish,thawed or if you can get cooked crawfish,peel and put into this dish
1 small
cap of zatarains liquid crab boil
1 large
onion,chopped
1 medium
bell pepper,chopped
1 stick
butter or margarine
3 c
cooked rice
2 clove
garlic ,minced or chopped

Directions Step-By-Step

1
TAKE A SKILLET,AND ADD BUTTER,SAUTE YOUR ONION,GARLIC,AND BELL PEPPERS TILL SOFT,THEN ADD THE SOUP,CRAB BOIL,AND CRAWFISH,STIR,AND HEAT MORE,YOU CAN ADD A LITTLE WATER IF ITS TO THICK,BUT,YOU WANT IT SO IT STICKS TO YOUR RICE.WHEN HEATED THROUGH,COOK FOR AROUND 20 MINUTES MORE,SIMMER IT.THEN SERVE THIS OVER THE RICE.IT IS SPICY,YOU CAN REDUCE YOUR CRAB BOIL TO HALF A CAP.THIS CAN ALSO BE DONE WITH COOKED CHICKEN.SALT AND PEPPER TO TASTE.