Easy homemade Crawfish Etouffee recipe is made with cream of mushroom soup and it gives it the exact restaurant-like flavor. It takes a little longer to simmer and develop the actual flavor but every single effort in making the soup delicious is worth it.
Make sure to cook the crawfish properly before adding the soup and the remaining ingredients as it is necessary for the final taste of our Etouffee.
INGREDIENTS
- 1 tablespoon minced garlic
- 1/2 cup vegetable oil
- 1 cup diced onion
- 1/2 cup diced green bell peppers
- 1/2 cup margarine
- 1 pound peeled crawfish
- 1 tablespoon minced garlic
- Salt to taste
- 1 tablespoon dried parsley
- Grounded black pepper to taste
- 3 cans condensed cream of mushroom soup
- 1 can diced tomatoes with green chile peppers
Method to make Easy Crawfish Etouffee
- Take a cooking pot and you must pour some vegetable oil into this pot for getting it heated to the required temperature.
- In this vegetable oil, you must add the margarine and wait for it to get melted. The butter will get mixed in the vegetable oil when you stir it.
- Once heated enough, bring the diced onions and add them to the heated oil and butter mixture.
- Once the onions start turning brown and softened, you must add the diced green peppers into it. Also, add the minced garlic at the same time.
- In this fried onion mixture, you should add the peeled crawfish in it and stir fry it until it changes color, and then pour some water to prevent the mixture from drying out.
- Bring the soup and pour it into the cooking crawfish mixture. Bring the tomatoes, dice them and then boil for half an hour at least.
- Now you should shower the freshly chopped parsley at the top after sprinkling the salt and pepper. Give a final stir.
- Serve the crawfish etouffee while hot.
FAQs?
What is the storage period of Crawfish Etouffee?
You can keep the crawfish etouffee for 2-3 days in the refrigerator if you keep it in air-tight containers. It can also be frozen for 2-3 months if kept right.
What is the texture of Etouffee?
The Etouffee is not too much thick. You must keep it consistent and liquid-like. Also, don’t make it watery. Just give it a moderate texture.
Easy Crawfish Etouffee Recipe with Cream of Mushroom
Ingredients
- 1 tablespoon minced garlic
- 1/2 cup vegetable oil
- 1 cup diced onion
- 1/2 cup diced green bell peppers
- 1/2 cup margarine
- 1 pound peeled crawfish
- 1 tablespoon minced garlic
- Salt to taste
- 1 tablespoon dried parsley
- Grounded black pepper to taste
- 3 cans condensed cream of mushroom soup
- 1 can diced tomatoes with green chile peppers
Instructions
- Take a cooking pot and you must pour some vegetable oil into this pot for getting it heated to the required temperature.
- In this vegetable oil, you must add the margarine and wait for it to get melted. The butter will get mixed in the vegetable oil when you stir it.
- Once heated enough, bring the diced onions and add them to the heated oil and butter mixture.
- Once the onions start turning brown and softened, you must add the diced green peppers into it. Also, add the minced garlic at the same time.
- In this fried onion mixture, you should add the peeled crawfish in it and stir fry it until it changes color, and then pour some water to prevent the mixture from drying out.
- Bring the soup and pour it into the cooking crawfish mixture. Bring the tomatoes, dice them and then boil for half an hour at least.
- Now you should shower the freshly chopped parsley at the top after sprinkling the salt and pepper. Give a final stir.
- Serve the crawfish etouffee while hot.
