Posted by Elizabeth on 4/15/2025 to
Recipes
Want a recipe that is a staple in Louisiana? Look no further! Try out Whitney's crawfish etouffee recipe. All you will need to do is take one bite, and you will immediately fall in love!
Ingredients:
• 2 pounds of fresh Louisiana crawfish tails
• 1 stick of butter
• 1 1/2 tbsp of minced garlic
• 1 10 oz. can of Mild Rotel
• 1 large onion
• 1 large bell pepper
• 1 10.5 oz. can of Cream of Shrimp
• 1 10.5 oz. can of Cream of Mushroom
• 1 10.5 oz. can of Cream of Celery
• Liquid seafood boil of your choice
• Salt
• Onion powder
• Garlic powder
Instructions:
• Melt your stick of butter in a pot.
• Add minced garlic and can of Rotel - cook down together.
• Add chopped onion and bell pepper. Brown on medium-heat for approximately 30-35 minutes.
• While the vegetables are cooking in the pot, place your crawfish tails into a separate bowl. Pour one cap-full of your liquid crawfish boil on top of the crawfish tails. After, dust the crawfish tails with dry seafood boil.
• Once the vegetables are wilted, add your cans of cream of mushroom, cream of celery, and cream of shrimp.
• After all three of your cans are empty, pour water into all empty cans until it reaches the brim of the can. Pour the water into the pot and stir. Let it cook together for approximately 30 minutes on medium-high heat.
• Add your crawfish tails. Season your mixture with Bourque's Original Spicy Seasoning and stir. Cook this for approximately an extra 20 minutes on medium-heat.
• Garnish with green onions, serve over cooked rice, and enjoy!
To watch a video of this recipe being made, click here.
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