Heather's Crawfish Etouffee

Name: Heather's Crawfish Etouffee
Prep time: 15 min
Cook time: 35 min
Yield: 4
Ingredients: 2 cups long grain white rice; 4 cups water; 1/2 cup margarine; 1 large onion, chopped; 1 medium green bell pepper, chopped; 2 cloves garlic, minced; 1 (10.75 ounce) can condensed cream of mushroom soup; 1/2 cup water, or as needed; salt and black pepper to taste; cayenne pepper to taste; 1 pound peeled crawfish tails

⏱️ Ready in 50 min 🥄 Prep 15 min 🔥 Cook 35 min 👥 4 servings 👁️ 2 views

I am from Louisiana and one of the specialty dishes here is Crawfish Etouffee. This is a simple dish with bold flavor. Enjoy!

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour

📊 At a Glance

Prep 15 min

Cook 35 min

Serves 4

Difficulty Medium

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 703

% Daily Value*

Total Fat 28.8g 37%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 856mg 37%

Total Carbohydrate 84.7g 31%

Dietary Fiber 2.4g 9%

Total Sugars 3.8g

Protein 24.4g 49%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Combine the rice and water in a saucepan, and bring to a boil.

Cover, and reduce heat to low.

Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.

While the rice is cooking, melt the margarine in a large skillet over medium heat.

Add the onions and bell pepper, and cook and stir until tender, 10 to 15 minutes.

Stir in the garlic, and cook for a minute.

Mix in the cream of mushroom soup and water.

Season to taste with salt, pepper and cayenne.

Stir in the crawfish tails.

Cover, reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally.

Water can be added to thin as needed.