Crawfish Etouffee

Every year during CRAWFISH season …we would eat crawfish at least once a week and whenever we have some left..I would peel them and put the crawfish tails in a freezer ziploc bag. But if you don’t have them freshly peeled they do sell them in the freezer sections at your local grocery store. If you don’t have crawfish tails…you can substitute with little shrimps too. I love making this dish because its so easy and takes less than 30 minutes to make. If you want you can buy the trinity mix at your local grocery store already chopped. You can also add more vegetables with you like, for example; sliced mushroom, squash, zucchini, or more tomatoes. If you need something different for DINNER…you gotta try this dish…your FAMILY would love it!!!


1 stick of unsalted butter
6 cloves of garlic, minced
1 cup of chopped onion
1/2 cup of chopped celery
1 lb bag of crawfish tails
1 family size can of cream of mushroom soup
1 can of Rotel (10oz can)
1/2 teaspoon Tony Chachere’s
1/2 teaspoon Black pepper
Chopped scallions, to garnish
Melt butter. Add garlic, onion, and celery. Saute until tender. Add the crawfish tail and the rest of the ingredients. Cook and simmer for about 10 – 12 minutes. Serve with rice. Good with angel hair pasta too.
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