Crawfish etoufee recipe louisiana easy

This Cajun crawfish etouffee recipe is loaded with meaty crawfish tails smothered in a rich gravy with spices and fresh herbs, served over rice.

OK~ So my family LOVES Crawfish Etoufee and we always go to expensive restaurants to get it, or in the past I have made Chef Paul Prudhomme's recipe from scratch, which is excellent, but more time consuming! A friend of mine told me about how she uses 2 types of soups to make the sauce instead of making a roux~ well, I had to try!! I'll make crawfish etoufee more often, the easier it is to make!! I tried it, and was blown away by how close the flavor was to etoufee made from scratch!!! Have…

This Crawfish Etouffee is loaded with succulent crawfish tail meat spiced with Cajun seasonings, and simmered in a rich, buttery roux. Like gumbo and jambalaya, this Southern seafood delight originated in Louisiana, a region known for its flavorful cuisine.

This easy Cajun Crawfish Etouffee recipe is authentically southern, a Cajun tradition - from a recipe handed down generations. Crawfish Etouffee is a classic.

This elegant Cajun dish is super easy to make using precooked crawfish tailmeat! Delight your family with this incredible taste of Louisiana!

Crawfish Étouffée, full of tender seafood bites smothered in a spicy Cajun tomato based sauce and served over rice, is Southern comfort food!

Étouffée means "smothered" and we can't think of a more traditional or tasty Louisiana recipe than Crawfish Étouffée

In 4qt pot (I prefer cast iron), melt butter. Add onion, bell pepper. Saute til crisp-tender. Once veggies have cooked down, add soups and frozen crawfish. Season w/ salt,...

Shrimp and Crawfish Etouffee is a classic Cajun dish. The secret is in the roux. Crawfish and shrimp are slowly simmered in a light roux sauce with garlic, onion, bell pepper and Cajun spices.

OK~ So my family LOVES Crawfish Etoufee and we always go to expensive restaurants to get it, or in the past I have made Chef Paul Prudhomm...