Crawfish Etouffée – Lite Version2002-05-26
- Course: Main Dishes
- Yield : 4 servings
- Servings : 4 servings
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
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This is actually our go-to etouffee recipe, even though it contains no butter or crawfish fat. The flavors are really incredible and have been known to prompt marriage proposals (no kidding, just ask Shauna Chauvin Richard!)
- 1 lb crawfish tails or shrimp, peeled and cleaned
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 stalks celery, chopped fine
- 2 tbsp butter or canola oil
- 1 (10 oz) can cream of mushroom soup (reduced calorie)
- 1 (10 oz) can cream of celery soup (reduced calorie)
- 1 (10 oz) can Rotel diced tomatoes (original or spicy)
- 2 cups water
- 1/2 cup parsley, chopped
- 1/2 cup green onions/onion tops, chopped
- 2 tbsp ketchup
- 1 clove of garlic, chopped (optional)
- Black pepper to taste
In medium saucepan over medium heat, sauté the onion, bell pepper, celery and garlic (optional) in the butter until onions have wilted. Add the Rotel tomatoes and stir until tomatoes are heated.
Add the cans of cream of mushroom and cream of celery. Stir and then add enough water to dilute the mixture to form a thick gravy (remember, your crawfish or shrimp will give off water in the final steps of the cooking).
Lower the heat and cook until mixture is heated, stirring as needed to prevent scorching. Add black pepper if desired. Note that the soup provides enough salt for this dish, so go easy on the salt if you decide to use it.
Rinse the crawfish in a colander to remove the crawfish fat that they're packed in. Drain well. Add crawfish to the mixture along with the parsley and green onions. Cook no more than 10 minutes. In the last couple of minutes of cooking, add the ketchup (mainly for coloring but it does give a nice taste to your dish). Serve over rice.