Crawfish Etouffee recipe

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Ingredients

1 tablespoon butter
¾ cup sweet onion, diced
2 cloves garlic, chopped
½ cup green bell pepper, diced
¼ cup celery, diced
1 (10.5 ounce) can condensed cream of mushroom soup
½ cup condensed cream of celery soup
1 cup water
1 teaspoon paprika
½ teaspoon ground mustard seed
½ teaspoon Worcestershire sauce
½ teaspoon cayenne pepper, or to taste
salt to taste
½ pound crawfish, peeled
3 tablespoons green onions, sliced
2 tablespoons fresh parsley, chopped
3 cups cooked rice

Nutrition Info

238.8 calories
carbohydrate: 35.2 g
cholesterol: 47.9 mg
fat: 6.6 g
fiber: 1.4 g
protein: 9.2 g
saturatedFat: 2.3 g
servingSize: -
sodium: 532.6 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat butter in a large skillet over medium heat. Stir in onion, garlic, green pepper, and celery, cook until soft, about 5 minutes. Stir in cream of mushroom soup, cream of celery soup, and water. Season with paprika, mustard seed, Worcestershire sauce, cayenne pepper, and salt. Stir in crawfish. Bring to a simmer, then stir in green onion and parsley, cook until crawfish are done. Serve over cooked rice.

Recipe Yield

6 servings

Recipe Note

This spicy dish was designed after one of my favorite meals from New Orleans.

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