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Quick Crawfish Etouffee

Updated on October 29, 2011

A Meal In Minutes

 

CrawFish Etouffee

This quick version of a Cajun classic is a

welcome addition to anyone weeknight repertoire.

Condensed soup takes the place of the traditional

darkened roux.

Ingredients

 

Estimated times

Preparation time: 12 mins

Cooking time: 14 mins

Ingredients

  • ¼ cup butter
  • 1 cup chopped peeled onion
  • 1 cup chopped seeded green bell pepper
  • ½ cup sliced celery
  • 2 cloves garlic, crushed
  • 1 pound crayfish tail meat
  • 1 can (10.75-oz.) condensed cream of celery soup
  • ½ cup chicken broth
  • /4 cup chopped fresh parsley
  • 1 teaspoon salt
  • ½ teaspoon hot pepper sauce
  • 1/8 teaspoon pepper
  • 3 cups cooked long-grain rice

Louisiana Crawfish

Preparation

 

  1. Melt butter in a large, deep skillet
  2. over medium-high heat. When foam subsides, add onion,
  3. green bell pepper, celery and garlic and
  4. saute until tender-crisp, about 4 minutes.
  5. Stir in crayfish, soup, chicken broth,
  6. parsley, salt, hot pepper sauce and pepper.
  7. Bring to a boil, reduce heat and simmer for 10 to 15 minutes.
  8. Serve warm over rice.

Mixing Ingredients

She Cooks Crawfish Etouffee

Fit For A King

Etouffee At It's Finest
Etouffee At It's Finest

Serve a light Salad

If you enjoy a light salad before your meal a spinach salad is a great way to go.

Ingredients

 
  • 6 cups bite-size pieces spinach, washed and dried
  • 1 small onion, sliced
  • ¼ cup diced celery
  • 3 hard-boiled eggs, sliced
  • Freshly ground black pepper
  • ½ cup unflavored yogurt
  • 1 clove garlic, minced
  • 1 tsp. Minced parsley
  • 1 tsp. Minced chives
  • ¼ tsp. Worcestershire sauce
  • 1 tbsp. Grated Parmesan cheese
  • 4 tsp. Lemon juice

Preparation

 
  1. Combine spinach, onion, celery and eggs in a large bowl. Cover and refrigerate until ready to serve.
  2. In a separate bowl, combine remaining ingredients. Taste and correct seasonings. Chill.
  3. Drizzle dressing over spinach; toss lightly.
 
Makes 4 to 6 servings.

What's Your Favorite Cajun Dish?

Submit a Comment

  • adrienne2 profile image
    Author

    Adrienne F Manson 5 years ago from Atlanta

    Hi Dolores, This is just a quick version, you are correct you do start with a rue. This version is to save you a little time.

  • Dolores Monet profile image

    Dolores Monet 5 years ago from East Coast, United States

    Oh boy do I love a good etouffee! But I thought you used a rue, browning the butter and flour. Never heard of using canned soup. But, hey, it still look delish!

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