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“This is a "quick" Crawfish Etouffee recipe originally from my cousin Lou Faulk Parra. It is similar to other recipes, but I change it up a bit. It tastes like a traditional crawfish etouffee dish, but it's a bit of a "cheat". Try it and see if you like it!”

Ingredients Nutrition


  1. In 5-quart pot, melt butter (medium high heat).
  2. Add chopped onions, celery & bell peppers, & minced garlic. Sauté for 1-2 minutes.
  3. Add 3 lbs of Crawfish tails (with fat if available). Mix well.
  4. Add garlic powder, Emeril’s & Texjoy’s steak seasoning, a pinch of salt (optional), black & cayenne pepper. Mix thoroughly.
  5. Add ½ capful of Shrimp & Crab Boil. Stir.
  6. Add Soups (Golden Mushroom, Cream of Celery & Cream of Shrimp). Mix well.
  7. Stir often for 2-3 minutes, making sure the mixture is heating throughout.
  8. Add 1 capful of Kitchen Bouquet & a generous sprinkling of Parsley flakes. Mix thoroughly.
  9. COVER & SIMMER on Low heat for 20 minutes. Stir occasionally.
  10. After 20 minutes, uncover and sprinkle more Parsley flakes on top.
  11. SERVE over Rice. Serves 4-8, depending on appetites!
  12. NOTE:
  13. If the etouffee mixture is still too thick after adding the soups, consider filling ONE of the soup cans with water and adding the water to the mixture. It thins out the etouffee a bit, but it doesn’t affect the flavor much. Also, consider dropping a boiled egg or two in at step 8, and garnishing the final dish with green onions. Some like to eat the etouffee with cornbread. Experiment for yourself!

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