Recipe courtesy of Kurt Guidry and Kelli Guidry Jordon
Total:
2 hr
Active:
1 hr
Yield:
10 plus servings
Level:
Easy

Ingredients

Directions

In a magnalite pot or a pot with a thick bottom, saute onions and garlic in margarine over medium to medium low heat until onions are transparent. Add cream of celery and cream of shrimp soups and cook for 15 minutes over medium heat. Stir as needed to eliminate sticking.

Stir in crawfish tails and continue to cook over medium heat. Add Creole seasoning to taste. Stir often to mix ingredients and to keep from sticking to pan. Simmer for 20-30 minutes. Thin with a little water if etouffee is too thick.

Serve in a plate over white rice. Etouffee also freezes well.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

IDEAS YOU'LL LOVE

Crawfish Etouffee

Recipe courtesy of No Author

Crawfish Etouffee

Recipe courtesy of Harold and Belle's

Crawfish Etouffee

Recipe courtesy of Pat O'Brien's

Crawfish Etouffee

Recipe courtesy of Emeril Lagasse

Crawfish Etouffee

Recipe courtesy of Emeril Lagasse

Darwell's - Crawfish Etouffee

Recipe courtesy of Darwell Yeager

Glenda's Crawfish Etouffee

Recipe courtesy of Glenda's Creole Kitchen

Creole Crawfish Etouffee

Recipe courtesy of Virginia Willis

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking