Crawfish Etouffee (pronounced a-too-fay)

Crawfish Etouffee (pronounced A-too-fay)

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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

  • 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

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