Easy Crawfish Etouffee Recipe
An easy recipe loaded with tender crawfish in a creamy flavorful sauce.
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Servings: 6
Equipment
- Skillet with a lid
Ingredients
- 1 stick unsalted butter
- 2 tbsp garlic minced
- 4 stalks celery diced, thin and fine
- ½ green bell pepper diced
- ½ onion diced
- 1 can condensed cream of shrimp soup or cream of mushroom or celery soup
- 1 tsp dried parsley
- ½ tsp paprika
- ½ tsp crushed red pepper
- black pepper to taste
- 24 ounces crawfish tail meat
- top with fresh parsley, cajun seasoning, and hot sauce optional
Instructions
- Heat the skillet on medium heat and melt the butter. Add the garlic, stir, and cook until fragrant. Add the celery, bell pepper, and onion. Cook until tender (approximately 10 minutes).
- Reduce the heat to low. Stir in the cream of shrimp soup, parsley, paprika, red pepper, and black pepper. Add the crawfish stir and cover with a lid. Cook for 10-15 minutes.
- Top with fresh parsley, cajun seasoning, and hot sauce. Serve with rice.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.