Crawfish Etouffee (pronounced A-too-fay) Recipe

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Crawfish Etouffee (pronounced a-too-fay)

Angie Montie

By
@kajuncook0418

OLD Cajun dish!! Updated for lower fat content. Also very good made with shrimp!


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Comments:

Serves:

6

Prep:

45 Min

Cook:

1 Hr

Ingredients

1 lb
crawfish tails
1 large
yellow or white onion, chopped
1 large
bell pepper, chopped
2 clove
garlic, chopped
2 Tbsp
olive oil, extra virgin
1 can(s)
rotel tomatoes, or chopped tomatoes with chilis
1 can(s)
cream of mushroom soup, fat-free
salt, to taste
cayenne pepper, to taste
1/2 c
chopped green onions or scallions
cooked white rice

Directions Step-By-Step

1
Saute the chopped onions and bell pepper in olive oil until slightly tender in a large pot. Do not use cast iron!
2
Add chopped garlic and crawfish tails. Saute all for a few minutes, stirring occasionally.
3
Add Rotel tomatoes and cream of mushroom soup. Stir until soup is well incorporated and not lumpy.
4
Taste for seasoning and add salt and cayenne if necessary.
5
Turn heat source to low and cover. Cook, stirring occasionally for 45 minutes to 1 hour.
6
Right before serving, stir in chopped green onion tops.
7
Serve over fluffy white rice. Also very good over some crusty French bread!

About this Recipe

Course/Dish: Other Main Dishes
Hashtags: #crawfish, #cajun