Crawfish etoufee (pronounced A-two-fay) is a Cajun favorite, and this crawfish etoufee recipe came straight from my Cajun cousin who lives in the heart of Acadiana – Lafayette, Louisiana.
This crawfish etoufee recipe is very easy. Because you use cream of mushroom soup, you don’t even have to make a roux to serve as the base for the crawfish etoufee. The quantities of ingredients listed below combine to make at least four lip-smacking servings – perfect for a couple with plenty left over for lunch or dinner the next day. And let me tell you, this crawfish etoufee is even better the second day after the spices have soaked in.
If you like it so much you want to share it with others, simply double or triple the recipe, but be sure you have a big pot! I’ve even quadrupled this crawfish etoufee recipe for a back patio crawfish etoufee party, and it’s the perfect dish to serve when you’re celebrating Mardi Gras. It is Mardi Gras in your mouth, after all!
What you need:
2 sticks butter (I usually just use one and it is plenty, but if you love butter, throw in another stick.)
1 onion, chopped
1-2 bell (green) peppers, chopped (light or heavy, as you like them)
2 cans (or one family-sized can) Campbell’s Cream of Mushroom soup
1 can Rotel brand diced tomatoes and chilis (don’t drain)
Tony Cachere’s cajun seasoning (or other cajun seasoning) to taste (I probably use about a tablespoon or so per pot, till there is a nice layer of spice on top.)
1 lb. thawed crawfish tails (You can often find these in the freezer section of your grocery store. No beheading or peeling is necessary as that work is already done for you. And shrimp are a fine substitute.)
Prepared white rice (It’s just not as good with brown rice.)
What you do:
Melt the butter in a large saucepan or deep skillet. Saute the chopped onion and peppers in butter until the onions become clear and the peppers are soft.
Stir in the cream of mushroom soup and Rotel. Add the seasoning, stir, and cook on low to medium for about 15 minutes so the ingredients blend and cook together. It should bubble a little but not boil. Stir occasionally so it doesn’t stick to the bottom of the pot.
Stir in the rinsed crawfish tails or shrimp and cook about 10-15 minutes more, just until the meat is cooked. It will lighten in color and shrink a bit. Don’t overcook or your crawfish or shrimp will become tough little buggers.
Eat your tasty crawfish etoufee over rice with a side of French bread and butter. Yum, yum, I guarantee!