Fagan's Crawfish Etouffee

Fagan's Crawfish Etouffee

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Colleen Simmons


Super easy and good! You could do this with shrimp if ya can't get frozen crawfish tail meat!! I've surprised a crowd with this...and never any leftovers!!


★★★★★ 1 vote

15 Min
45 Min


  • 1
    diced green pepper [i use red myself]
  • 1
    diced onion
  • 1 can(s)
    cream of mushroom soup
  • 1 can(s)
    rotell tomatos
  • 1 stick
    butter *
  • 1 lb
    crawfish tail meat
  • dash(es)
    tony's cajun seasoning

How to Make Fagan's Crawfish Etouffee


  1. Please note I use the fat juices from the frozen crawfish tail meat and use 3/4 stick of butter! Saute first four ingredients [green pepper/onion/mushroom soup & rotell tomatoes] in butter...add crawfish tail meat [or shrimp] & season to taste. Simmer...the more seasoning the better!
  2. Serve over rice! You can double/triple...keep warm in a crockpot...enjoy!

Printable Recipe Card

About Fagan's Crawfish Etouffee

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Hashtags: #cajun #etouffee

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