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What's Cooking With Trice: Crawfish Etouffee

Hey Dolls!

Happy Friday!  I am back with a What's Cooking w/ Trice dish I grew up on that will make you wanna slap your mama....somebody LOL!  Crawfish Etouffee!!! photo etouffee_zps912caf83.jpg

If you don't like crawfish, you can totally swap it out with shrimp! Some of you may know that my mommy is from Louisiana so I ate a lot of this growing up as it is a cajun/creole dish that originates  from New Orleans! 
You guys know I'm all about quick, easy, and delicious meals and this is definitely one of them! Traditionally this dish requires a roux but I wasn't really in the mood to make one so I swapped out a few ingredients and it turned out just as good.  Hence, the quick and easy version!

Crawfish Tails
Cream of Mushroom Soup (1/2 can)
Golden Mushroom Soup (1/4 can)
Seasoning of Choice
Green Onion

1.) If you buy your crawfish tails frozen, thaw them, drain the juice into a bowl (you'll need it later), season them well, and saute them until they are hot through out.

2.) Add in the 1/2 can of cream of mushroom and 1/4 can of golden mushroom and mix well.  The mixture may be thick so add some of the juice you drained from the crawfish earlier.  If it's too thin, add more of the cream of mushroom until you reach desired consistency.  You don't want it too thick and you don't want it too thin.

3.) Cut up a few green onions and sprinkle over the etoufee (I forgot to do this) and serve over white rice.

This is unbelieveably good and so easy to make!

Thanks so much for stopping by!


  1. looks good! i had no idea etouffee was that easy to make. i'm going to try it.

    1. It is pretty easy if you use the soups and not the roux. Roux takes to much work to make in my opinion.

  2. Looks really good. I love seafood. I usually do Shrimp Etoufee, but looking at this post reminds me of how much I like crawfish.

  3. Hmmm...might try this with some brown rice.

  4. I've make etouffee a lot and my children LOVE it, though I've never tried with cream of mushroom. I usually just use water and flour for the gravy. I'm going to give this a try.

  5. You've inspired my lunch today. Thanks for posting the photo and the recipe and feel free to drop by me too anytime.

  6. Because I'm allergic to seafood, I'ld make it with chicken... I won't, I'd come to your place so you can make it with chicken. Looks delicious Trice.

  7. I love etouffe! thanks for sharing this recipe!


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