Best Quick Crawfish Etouffee Recipes

Quick Crawfish Etouffee image

Provided by Dreamgoddess

Time 41m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup long grain rice, uncooked
1/4 cup butter
1 large onion, chopped
1 bell pepper, shopped
4 celery ribs, chopped
4 garlic cloves, minced
10 3/4 ounces cream of mushroom soup
14 1/2 ounces chicken broth
1 tablespoon cajun seasoning, salt-free
1/8-1/4 teaspoon ground red pepper
1 lb frozen cooked and peeled crawfish tail, thawed and drained
1/4 cup green onion, chopped
3 tablespoons fresh parsley, chopped

Steps:

Cook the rice according to the package directions.
Melt the butter in a Dutch oven over medium heat.
Add the onion, bell pepper, celery and garlic.
Cook, stirring constantly, for 8 minutes.
Combine the soup and chicken broth; add to the vegetable mixture.
Add in the Cajun seasoning and red pepper.
Cook for 10 minutes on medium low heat; stir occasionally.
Add in the crawfish tails, green onion and parsley.
Cook just until heated through, about 3 minutes, and serve over the cooked rice.

Nutrition Facts : Calories 312.9, Fat 12.2, SaturatedFat 5.9, Cholesterol 101.2, Sodium 686, Carbohydrate 33.7, Fiber 1.7, Sugar 3.2, Protein 16.6

Quick and Easy Crawfish Etouffee Recipe image

Provided by jdwooten

Number Of Ingredients 10

1 package Louisiana Crawfish tails
1/2 cup onions, finely chopped
1/2 cup bell peppers, finely chopped
3 Tbs. butter
1 can Rotel tomatoes
1 tsp. Black pepper (or to taste)
Salt
2 tsp. garlic powder
1 tsp. cayenne pepper (or to taste)
Cooked Rice

Steps:

In a large saucepan, melt butter. Saute onions and bell pepper. When onions are translucent, add crawfish tails and seasonings. Cover and let cook 10 minutes. Add Rotel tomatoes and let cook 5 minutes or until tomatoes are soft but not mushy. Add cream of mushroom soup and let simmer 15 minutes. Serve over rice.

Quick Crawfish Etouffee image

Provided by Jan Bowen @bowdeannc

Categories Seafood

Number Of Ingredients 8

1/2 cup(s) butter
1 1/2 tablespoon(s) all purpose flour
3/4 cup(s) finely chopped onion
3/4 cup(s) finely cgopped celery
3/4 cup(s) finely chopped bell pepper
1 pound(s) crawfish tail meat
1/2 teaspoon(s) salt & pepper
1/2 teaspoon(s) tony's

Steps:

In a large pot or Dutch oven, melt butter over medium heat. Stir in flour, and cook about 10 minutes or until mixture is the color of peanut butter.
Add onion, celery, and bell pepper; cook about 6 minutes or until softened. Stir in crawfish, salt, pepper, and Creole seasoning. Reduce heat to low; cover and cook for 15 minutes. Let cool completely before making balls. Etouffee can be refrigerated for up to 1 week or frozen for up to 6 months.