Crawfish Etouffee

Cooking Recipes Catalogue

In this version of a New Orleans favorite, crawfish simmer with cream of mushroom and cream of celery soups, paprika, mustard seed, Worcestershire sauce, cayenne, and sauteed vegetables.

INGREDIENTS (for 6 servings):


  • Heat butter in a large skillet over medium heat. Stir in onion, garlic, green pepper, and celery; cook until soft, about 5 minutes. Stir in cream of mushroom soup, cream of celery soup, and water. Season with paprika, mustard seed, Worcestershire sauce, cayenne pepper, and salt. Stir in crawfish. Bring to a simmer, then stir in green onion and parsley; cook until crawfish are done. Serve over cooked rice.