crawfish etouffee

★★★★★ 3
a recipe by
Dwana Townsend
New Iberia, LA

I am from Southern Louisiana where crawfish are plentiful and not your regular ditch bugs or mudbugs like most people think of them. The crawfish here are like mini lobsters. We use them for a good old-fashioned crawfish boil. Leftovers are used to make this special dish, a favorite with the locals and tourists alike. In most grocery stores you can buy frozen crawfish tail meat. Just don't buy the crawfish from China, buy Louisiana they are tastier. To me, Chinese crawfish have a rubbery texture and a fishy taste. This is truly a Cajun recipe.

Blue Ribbon Recipe

Serve this crawfish etouffee over a bed of rice and you have a perfect meal for Mardi Gras. Simple to prepare, it packs a punch of Cajun flavor. The seasonings are perfectly balanced. The crawfish are tender and add unique flavor to the dish. We never used mushroom soup to thicken an etouffee (typically a roux does that) but it worked!

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 5
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For crawfish etouffee

  • 2 stick
    butter
  • 2 lb
    frozen crawfish tail meat
  • 1 c
    chopped onion
  • 1/2 c
    green bell pepper, chopped
  • 1/4 c
    celery, chopped
  • 1 Tbsp
    parsley flakes
  • 2 Tbsp
    green onions chopped
  • 1/2 tsp
    liquid crab boil (optional)
  • 1 1/2 tsp
    salt
  • 1 1/2 Tbsp
    cayenne pepper (or to taste)
  • 3 c
    cooked rice
  • 1 can
    cream of mushroom soup (optional, 10.5 oz)
  • 1/2 can
    water, as needed

How To Make crawfish etouffee

  • Thawing frozen crawfish.
    1
    Thaw frozen crawfish tails in a cool bath of water while melting butter.
  • Melting butter in a saucepan.
    2
    Melt butter on medium heat in a saucepan.
  • Chopped onions, bell pepper, and celery added to melted butter.
    3
    Once butter is melted, add chopped onions, bell pepper, and celery. Cook until tender.
  • Crawfish tails, cayenne pepper, salt, and crab boil added to the saucepan.
    4
    Add thawed crawfish tails, cayenne pepper, salt, and crab boil. Crawfish meat is already cooked so don't overcook them. Cook on medium heat until everything looks like it has come together.
  • Parsley flakes and green onions added to the saucepan.
    5
    Add parsley flakes and green onions. Simmer for approximately 5 min.
  • Cream of mushroom soup and water added to the saucepan.
    6
    Add a can of cream of mushroom soup and 1/2 can of water to the mixture. Simmer on low to medium until soup is a creamy consistency. Simmer and additional 5 minutes. Serve hot over rice or your favorite pasta.
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