Mama's Crawfish Etouffee

Fleur De Lis Mansion

1216 Annuncition St , La Nouvelle-Orléans, LA 70130 États-Unis


  • 5 lb Fresh Peeled Crawfish Tails, Fat and Jucies
  • 2 Sticks Can't Believe it's not Butter
  • 1 1/2 cups Copped Onion
  • 1 Chopped Bell Pepper (Green)
  • 2 Chopped Stalks of Celery
  • 2 cans GOLDEN Cream of Mushroom
  • 1/2 teaspoon Zatarains's Crab Boil
  • 1 1/2 teaspoons Paul Prudhomme Seafood Seasoning
  • 3 cups White Rice
  • 1 tablespoon Sugar
  • 1 box Texas Toast (Frozen)


  1. Peel tails keeping all fat and squeezed juices in a separate bowl. Add tails towards the end after the veggies and other ingredients have been sauted and brought to a boil.
  2. Melt Butter. Saute Chopped Veggies.
  3. Add 2 cans GOLDEN Cream of Mushroom. Make sure the can says GOLDEN on it. There are 2 different types of cream of mushroom and it has to be the Golden one not the regular cream of mushroom. Mix up to a bubbly hot boil.
  4. 1. Add crab boil. 2. Add Seasoning and Sugar. 3. Last add crawfish and cook for 5 min.
  5. Pour over cooked white rice and bake some Texas Toast for wiping the boil clean! Bon Appetit!
About this recipe:

Mama's Crawfish Etouffee