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Quick Crawfish Étouffée

Prep time 20 mins
Cook time 21 mins
Yield Makes 6 servings
You can purchase frozen, cooked, peeled crawfish tails in the freezer section of your grocery store. Duane prefers Louisiana crawfish tails rather than Chinese ones. To mail order, visit


  • 1 cup uncooked long-grain rice
  • 1/4 cup butter or margarine
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 4 celery ribs, chopped (about 1 cup)
  • 4 garlic cloves, minced
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • 1 (14.5-ounce) can chicken broth
  • 1 tablespoon salt-free Cajun seasoning
  • 1/8 to 1/4 teaspoon ground red pepper
  • 1 pound frozen cooked peeled crawfish tails, thawed and drained
  • 1/4 cup chopped green onions
  • 3 tablespoons chopped fresh parsley

How to Make It

  1. Prepare rice according to package directions.

  2. Melt butter in a large cast-iron skillet or Dutch oven over medium heat. Add onion and next 3 ingredients; cook, stirring constantly, 8 minutes.

  3. Stir together soup and chicken broth. Add to vegetable mixture. Stir in Cajun seasoning and ground red pepper.

  4. Cook over medium-low heat 10 minutes, stirring occasionally. Stir in crawfish, green onions, and parsley; cook 3 minutes or until hot. Serve over rice.

  5. Note: To freeze, divide étouffée evenly into 3 (1-quart) zip-top plastic freezer bags. Freeze up to 1 month. Thaw in refrigerator overnight. Remove from freezer bag, and warm in a saucepan, stirring until thoroughly heated. Each bag contains about two servings.