Crawfish Etoufee

Crawfish Etoufee

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Tammy Raynes


Another favorite for all you cajun eaters out there. Etoufee can be made with shrimp, chicken, pork or crawfish.

Unless you've eaten crawfish before I would suggest you stick with something you've tried. Crawfish is not for just anyone.

But once you've tried them, you'll keep coming back for more.

One more thing...cayenne pepper is HOT, HOT, HOT. If you're not use to it, try just a dash and then add a little more until it reaches what you can stand.


★★★★★ 1 vote

2 to 4
40 Min


  • 1 c
  • 2
    medium onions, chopped
  • 1/2
    garlic clove, chopped
  • 1
    large green bell pepper, chopped
  • 1 lb
    shelled crawfish
  • 1/8 tsp
  • 1/8 tsp
    freshly ground pepper
  • 1/8 tsp
    cayenne pepper
  • 2
    8-oz cans tomato sauce

How to Make Crawfish Etoufee


  1. Melt 1/2 cup of the margarine in a large skillet over medium-high heat. Saute onion, garlic and bell pepper. Saute until onions are tender.
  2. Reduce heat to low; add crawfish and saute until pink. Season with salt, pepper and cayenne. Stir in tomato sauce and remaining 1/2 cup margarine. Simmer 40 minutes. Serve over hot cooked rice.

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About Crawfish Etoufee

Course/Dish: Other Main Dishes

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