Crawfish Etouffee (pronounced a-too-fay)

Crawfish Etouffee (pronounced A-too-fay) Recipe

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Angie Montie

By
@kajuncook0418

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
45 Min
Cook:
1 Hr

Ingredients

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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

How to Make Crawfish Etouffee (pronounced a-too-fay)

Step-by-Step

  • 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!

Printable Recipe Card

About Crawfish Etouffee (pronounced a-too-fay)

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




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