CRAWFISH ETOUFFEE
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...
Provided by Dwana Townsend
Categories Other Main Dishes
Time 40m
Number Of Ingredients 13
Steps:
- 1. Thaw frozen crawfish tails in a cool bath of water while melting butter.
- 2. Melt butter on medium heat in a saucepan.
- 3. Once butter is melted, add chopped onions, bell pepper, and celery. Cook until tender.
- 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.
- 5. Add parsley flakes and green onions. Simmer for approximately 5 min.
- 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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daniyal khalid
[email protected]This was the worst etouffee I've ever had. The sauce was bland and the crawfish were tough.
Romon Mia
[email protected]I'm not a fan of etouffee, but this recipe changed my mind. It was so flavorful and delicious.
Mujeebrahman Jalbani
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Lilian Bintu
[email protected]I'm allergic to shellfish, so I made this etouffee with chicken instead. It was still really good!
Rudiwaan Orrie
[email protected]This is my new favorite Cajun dish! Thanks for sharing the recipe.
Suzy Parker
[email protected]Delish!
Erick Herrera
[email protected]Meh.
Harmony Hendricks
[email protected]This recipe was a disaster! The sauce was too thin and the crawfish were overcooked. I followed the recipe exactly, so I'm not sure what went wrong.
Eric Lopez Jr
[email protected]The etouffee was a little spicy for my taste, but I still enjoyed it. I'll definitely be making it again, but I'll use less cayenne pepper next time.
Nijhum raat
[email protected]This etouffee was easy to make and turned out delicious. I used shrimp instead of crawfish, and it was still amazing.
Erin Baxter
[email protected]I'm not a huge fan of seafood, but I really enjoyed this crawfish etouffee. The sauce was creamy and flavorful, and the crawfish were tender and juicy.
craig pearce
[email protected]This crawfish etouffee was a hit at my dinner party! The flavors were rich and complex, and the crawfish were cooked perfectly. I'll definitely be making this again.