Crawfish Etouffee (pronounced a-too-fay)

Crawfish Etouffee (pronounced A-too-fay) Recipe

No Photo

Have you made this?

 Share your own photo!

Angie Montie


OLD Cajun dish!! Updated for lower fat content. Also very good made with shrimp!

★★★★★ 1 vote
45 Min
1 Hr


1 lb
crawfish tails
1 large
yellow or white onion, chopped
1 large
bell pepper, chopped
2 clove
garlic, chopped
2 Tbsp
olive oil, extra virgin
1 can(s)
rotel tomatoes, or chopped tomatoes with chilis
1 can(s)
cream of mushroom soup, fat-free
salt, to taste
cayenne pepper, to taste
1/2 c
chopped green onions or scallions
cooked white rice


1Saute the chopped onions and bell pepper in olive oil until slightly tender in a large pot. Do not use cast iron!
2Add chopped garlic and crawfish tails. Saute all for a few minutes, stirring occasionally.
3Add Rotel tomatoes and cream of mushroom soup. Stir until soup is well incorporated and not lumpy.
4Taste for seasoning and add salt and cayenne if necessary.
5Turn heat source to low and cover. Cook, stirring occasionally for 45 minutes to 1 hour.
6Right before serving, stir in chopped green onion tops.
7Serve over fluffy white rice. Also very good over some crusty French bread!

About Crawfish Etouffee (pronounced a-too-fay)

Course/Dish: Other Main Dishes
Hashtags: #crawfish, #cajun