Crawfish Etouffee is a classic New Orleans dish, often served during the world-famous Mardis Gras festival. The key ingredient is the little fresh water “mud lobsters”, crawfish (also called crayfish) that have a distinctive texture and flavor.
Crawfish Etouffee Recipe-
- 1/2 lb. fresh (or fresh-frozen) crawfish, shelled
- 3/4 cup rough chopped sweet onion
- 4 large cloves garlic, peeled and rough chopped
- 1/2 cup diced green bell pepper
- 1/4 cup diced celery
- 1) 10.5 oz can condensed cream of mushroom soup
- 1/2 cup condensed cream of celery soup
- 1 cup water
- 1 tsp. smoked paprika
- 1/2 tsp. ground mustard seed
- 1/2 tsp. Worcestershire sauce
- 1 tsp. cayenne pepper, or to taste
- salt, to taste
- 1 tbsp. butter
- 3 tbsp. green onions, trimmed and chopped
- 2 tbsp. chopped fresh cilantro
- 3 cups freshly cooked rice
- In a large skillet over medium high flame, heat the butter.
- Add and stir in the garlic, onion, celery and green pepper and cook about 5 minutes, until softened and the onion and garlic are translucent and fragrant.
- Next add and stir in the two soups and enough water to loosen the mixture into a thick soupy consistency.
- Season with Worcestershire sauce, cayenne pepper, paprika, mustard seed, and salt to taste.
- Now add and stir in the crawfish.
- Adjust the heat so the mixture is cooking at just a lively simmer, then stir in the cilantro and green onion.
- Simmer-cook until crawfish are done – they will turn a pinkish color – and the liquid has reduced to a thick sauce consistency.
- Serve your Crawfish Etouffee over cooked rice.