Golden Crawfish Étouffée Recipe: This Shortcut Étouffée Recipe Cooks in 30 Minutes by 30Seconds Food
Étouffée is a Cajun and creole dish that's usually made with seafood, typically shrimp, crawfish or crab. Unlike gumbo, étouffée cooks relatively quickly and does not require a lot of simmering. Most étouffée recipes start with a roux, whether it is a dark roux or blonde, golden roux. This is a shortcut crawfish étouffée recipe that doesn't require making a roux. It's cooks in about 30 minutes.
Start the étouffée by cooking onion, bell pepper and celery in a little butter until soft. Add the crawfish meat, cream of mushroom soup, golden cream of mushroom soup, tomatoes with green chiles, Worcestershire sauce and parsley flakes. Then, simply simmer until the flavors blend. If you can't find crawfish, you could substitute shrimp in this Cajun recipe.
Mix the étouffée with rice before serving or put the rice into bowls and ladle the étouffée over the top. Serve with crackers, hot bread and plenty of hot sauce. This shortcut creamy étouffée recipe is the perfect meal to serve at your Mardi Gras get-togethers. It's easy, so you can spend more time enjoying the festivities instead of stirring a roux.
Note: Because of the canned soups, this soup does contain a lot of sodium. Keep that in mind if you are on a low-sodium diet. You can buy healthier versions of the soups.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minute
Total Time: 40 minutes
Servings: 6
Ingredients
- 1 tablespoon butter
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 ribs celery, chopped
- 2 pounds crawfish tail meat (thawed if frozen)
- 2 cans (10 ounces each) cream of mushroom soup
- 2 cans (10 ounces each) golden mushroom soup
- 2 cans (10 ounces each) tomatoes with green chiles
- a couple shakes of Worcestershire sauce
- 1 teaspoon parsley flakes
Here's how to make it:
- Melt the butter in a large soup pot. Add the onions, bell pepper and celery. Cook until soft, about 8 to 10 minutes.
- Add the crawfish, soups, tomatoes and green chiles, parsley flakes and Worcestershire sauce. Simmer, stirring often, about 20 minutes. Season with salt and pepper. Serve over rice.
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