Etouffee is a Cajun comfort staple. Crawfish or shrimp in a creamy sauce of celery, onion and mushroom soup poured over a scoop of rice pilaf, just like Joe's Crab Shack serves it.
1 tablespoon butter
1 teaspoon minced garlic
3/4 cup diced onion
1/4 cup diced celery
1/4 cup diced green bell pepper
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 can (10.75 ounce size) cream of mushroom soup
1/2 cup cream of celery soup
1 cup water
1/2 pound crawfish meat, cubed chicken breast or raw shrimp (peeled, tails removed)
3 tablespoons sliced green onions
1 tablespoon chopped fresh parsley
3 cups steamed seasoned rice or rice pilaf
Melt the butter in a deep saucepan over medium heat. Add the garlic, onion, celery, ang green pepper. Cook, stirring frequently, until the vegetables are soft.
Stir in the salt, cayenne, paprika, dry mustard, Worcestershire sauce, cream of mushroom soup, cream of celery soup, water, and crawfish (or chicken or shrimp). Bring the etouffee to a simmer and cook, stirring occasionally, until the meat is cooked through.
Stir the green onion and parsley into the etouffee.
To serve, place 1/2 cup of the steamed rice into the center of individual soup plates (or other wide bowl). Pour the etouffee over the rice and serve immediately.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
reviews & comments
August 9, 2014
I was actually kinda horrified at first that this recipe used cream of mushroom soup but I made it anyway. I'll admit when I'm wrong. It was actually pretty good! I might look to see if they still make cream of shrimp soup as that might be a better choice even (since you're using a canned soup already).
December 13, 2013
Up the cayenne and use more crawfish - then it's perfect!
February 28, 2011
I worked at Joe's for about 3 years in college and I love love love their etouffee. I was skeptical but then pleasantly surprised when I made it by how close this was to their recipe. I made it with shrimp since my boyfriend isn't into crawfish. Thanks!
November 7, 2009
Great....Best copy-cat recipe I've ever found. One little mistake..the 1/4 cup Green Pepper is not listed on the ingredient list. I'm sure most cajun chefs know about the trinity. I also used 1 lb of crawfish and one 10 3/4 oz. can of Mushroom Soup instead of 12 oz. Gary
April 23, 2008
Great recipe, made it too many times to count - we like things spicy so I throw in a little exta cayenne - and if you buy the already pealed and frozen crawfish, I highly recommend that, I dump in the whole bag (a little more than called for here) and it is delicious!