Crawfish Étouffée, Version IV

Name: Crawfish Étouffée, Version IV
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 6 servings
Cuisine: Cajun and Creole, Southern Recipes
Ingredients: 1 pinch Black Pepper; 1 lb Crawfish; 32.25 oz Cream of Mushroom Soup; 0.5 cup Diced Green Bell Pepper; 1 cup Diced Onion; 10 oz Diced Tomatoes & Green Chilies; 1 tbsp Dried Parsley; 0.5 cup Margarine; 1 tbsp Minced Garlic; 1 pinch Salt; 0.5 cup Vegetable Oil; 1 cup Water

Dinner 🍽️Lunch 🥪 Cajun and Creole 🇺🇸Southern Recipes 🇺🇸 Low-Carb Comfort-Food Pescatarian 🐟

Crawfish Étouffée, Version IV features tender crawfish smothered in a creamy, peppery gravy enriched with onions, bell pepper, and garlic. The cream of mushroom base melds with tomatoes and green chiles for a lush, gently spiced sauce that’s perfect over rice. Serve for a cozy family dinner or a festive weekend gathering.

Prep1 hr
Cook1 hr
Serves6
DifficultyEasy

1

In an 8-quart stock pot over medium heat, add the vegetable oil and margarine. Sauté the onions, green pepper, and garlic until the onions are translucent.
2

Add the crawfish to the onion mixture and cook for 5 minutes. Add a little water to keep the crawfish moist while it cooks.
3

Stir in the soup and diced tomatoes. Bring to a boil, then simmer for 30 minutes. After about 10 minutes, sprinkle in the parsley. Season with salt and pepper to taste while simmering. Add water to thin if desired.