Ingredients

How to make it

  • Melt butter in pan; add onions, bell pepper, garlic; saute until onions are clear, about 5 or so minutes. Add tomato, cook for 5 minutes. Add crawfish with fat; season with salt, pepper, and cajun seasoning (I use Tony's) and cook for 10 minutes on low heat, covered. Add lemon juice, stir well, then add flour to crawfish, also mixing well. Add chicken broth, mix well, and then add parsley, green onions, and cream of mushroom soup; season to taste and cook for 20 minutes on low heat. Serve over fluffy rice.

Reviews & Comments 5

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  • moss52 6 years ago
    Would you PLEASE make a pot and bring some by my house?! ;o)
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    " It was excellent "
    lindal34 ate it and said...
    Crawfish etouffee--my favorite. This one is what I call QUICK etouffee because you don't have to make a roux. But it's GREAT! I've never tried it with tomato..
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  • dixiediner 6 years ago
    I will be making this soon. We had a crawfish boil Saturday. I cleaned and packaged what was left for the freezer just so I'd have crawfish for Etouffee.
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  • lynn210 7 years ago
    You will like this recipe...of course, being from the deep south, I've tried lots of recipes, but this one is really good. You can use shrimp too!
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    " It was excellent "
    paprikamama ate it and said...
    This sounds totally awesome....and something Id make forsure...Thanks so much for posting this.
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