Crawfish Etouffee Recipe

Name: Crawfish Etouffee
Yield: 4 servings
Cuisine: American
Ingredients: 1 c. chopped onions; 1 c. chopped celery; 1/2 stick margarine; 1 Tbsp. roux (optional); 2 Tbsp. tomato paste; 2 cans cream of mushroom soup; 1/2 to 1 can (soup can) water; 2 lb. clean crawfish tails (fresh or frozen); Creole seasoning to taste; 2 to 3 tsp. lemon juice; 2 Tbsp. ketchup

Servings: persons

1 c. chopped onions
1 c. chopped celery
1/2 stick margarine
1 Tbsp. roux (optional)
2 Tbsp. tomato paste
2 cans cream of mushroom soup
1/2 to 1 can (soup can) water
2 lb. clean crawfish tails (fresh or frozen)
Creole seasoning to taste
2 to 3 tsp. lemon juice
2 Tbsp. ketchup

1
Saute onions and celery in margarine; add roux.
2
Mix thoroughly.
3
Add tomato paste and mix well, cooking 5 minutes.
4
Add cream of mushroom soup and 1/2 can water.
5
Heat and add more water if too thick (remember the crawfish will create water also.
6
Cook about 15 to 20 minutes at a slow simmer.
7
Add crawfish tails. Simmer about 25 to 30 minutes.
8
Do not boil.
9
Add ketchup and lemon juice and simmer.
10
Adjust Creole seasoning to taste while simmering about 20 minutes.
11
Cooking time approximately 1 hour.
12
Serve over cooked rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. chopped onions, 1 c. chopped celery, 1/2 stick margarine, 1 Tbsp. roux (optional), and more.

Yes, Crawfish Etouffee falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crawfish Etouffee

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