Carl’s Crawfish Étouffée


Crawfish Étouffée is one of our favorite Cajun classics, but many newcomers find the dish tricky.  This recipe is sure to deliver delicious results in a short amount of time.


  • 1 lbs crawfish or shrimp tails, shelled and cleaned
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 can cream of mushroom soup
  • 1 can Rotel tomatoes
  • 1 stick butter
  • 1 tbsp tomato paste
  • Tony Cachere's to taste
  • white rice, cooked


Step 1

Melt the stick of butter in a pot and add the onion and bell pepper. Saute until tender.

Step 2

Add the can of cream of mushroom soup, Rotel tomatoes and tomato paste. Stir well.

Step 3

Season the mixture with the Tony Cachere's seasoning (or salt and pepper) depending on your preference. You can also add more tomato paste if desired. The mixtures should have a healthy pinkish-red color to it.

Step 4

Add the crawfish or shrimp tails to the pot and cook for 10 to 15 minutes, until the seafood is cooked, but not rubbery.

Step 5

Serve over rice.

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Kaplan, Louisiana Louisiana
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