Crawfish Etoufee

Crawfish Etoufee Recipe

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Terri Stanley


Very Easy to make and quick. Got this from a friend from Crowley LA


★★★★★ 1 vote

30 Min
30 Min


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  • 1 pkg
    frozen crawfish tails
  • 1 c
    chopped oinion
  • 1 c
    chopped green bell pepper
  • 1 c
    chopped celery
  • 1 stick
  • 1 can(s)
    rotel tomatoes
  • 1 can(s)
    cream of mushroom soup, undiluted
  • 2 Tbsp
    tony chatereus cajun spice or to taste

How to Make Crawfish Etoufee


  1. Melt butter in big skillet
  2. Add onion celery and bell pepper and saute until tender on medium heat.
  3. Drain rotel and add the meat of tomatoes to skillet reserving liquid for later
  4. Add the can of undiluted cream of mushroom soup to skillet and saute until brown mixture will be thick kind of like making gravy
  5. Stir in the liquid reserved from the Rotel Tomatoes
  6. Add Package of crawfish do not rinse
  7. Simmer for additional 15 minutes and serve over rice

Printable Recipe Card

About Crawfish Etoufee

Course/Dish: Other Main Dishes
Other Tag: Quick & Easy

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