Crawfish Etouffee

Crawfish Etouffee Recipe

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Brenda White


My family and friends love this dish. I got the recipe from my Aunt Helen, my moms sister. I had eaten her version and loved it. In Louisiana it is made many different ways this is quick and simple, but very tasty and most of all everyone loves it.
Thanks Nanny


★★★★★ 1 vote

4-6 people
1 Hr 20 Min
1 Hr


  • 2 lb
    crawfish tails
  • 2 can(s)
    cream of mushroom soup, golden
  • 1 bunch
    green onion
  • 1/2 bunch
  • 1 clove
  • ·
    salt, pepper, red pepper

How to Make Crawfish Etouffee


  1. Chop green onion, parsley and garlic. Put 3 Tablespoon of olive oil in a dutch oven pot( non stick ) Sautee onion, parsley, garlic. Then add cream of mushroom soup, crawfish tails, and seasoning to taste. Simmer for about 45 minutes to one hour stirring constantely. Do not add any water the crawfish makes water. You also can go half crawfish and half shrimp "NO WATER THE CRAWFISH MAKES WATER"
  2. Once crawfish and ingredients are cooked serve over rice. I make a tomato and cumcumber with vinegar and parsley or ciltro flakes as a side to serve with the dish. Enjoy!

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