Crawfish Etouffee

Crawfish Etouffee is a classic dish in South Louisiana. This is my Mom’s recipe, and it makes up in a snap. Feel free to add a little half-and-half if you like a thinner consistency.


1 large onion
3 cloves of garlic
1 green bell pepper
1 lb of Louisiana Crawfish tails
1 stick of butter
1 can of cream of mushroom soup
Tony Chachere’s Seasoning
garlic powder


Clean crawfish tails and season well with Tony’s and garlic powder. Put to the side in a bowl. Rough chop onion and bell pepper. Mince garlic. Melt butter in a skillet and sauté onion, bell pepper, and garlic until wilted. Then add one can of cream of mushroom soup to melted butter mixture. Stir until heated through. Last, add crawfish tails and cook for 15 minutes longer. Don’t cook crawfish too long, or you’ll wind up with rubbery tails! Serve crawfish etouffee over a steaming bed of white rice. Ca c’est bon! Serves 6 (Or 4 Hungry Cajuns).