We absolutely enjoy rice pudding, however I ran out of rice so I used couscous instead, and it turned out excellent.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups long grain white rice
- 4 cups water
- ½ cup margarine
- 1 large onion, chopped
- 1 medium green bell pepper, chopped
- 2 cloves garlic, minced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ½ cup water, or as needed
- salt and black pepper to taste
- cayenne pepper to taste
- 1 pound peeled crawfish tails
Instructions
- Combine the rice and water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
- While the rice is cooking, melt the margarine in a large skillet over medium heat. Add the onions and bell pepper, and cook and stir until tender, 10 to 15 minutes. Stir in the garlic, and cook for a minute.
- Mix in the cream of mushroom soup and water. Season to taste with salt, pepper and cayenne. Stir in the crawfish tails. Cover, reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally. Water can be added to thin as needed. Serve over rice.
Nutrition Facts
| Calories | 703 kcal |
| Carbohydrate | 85 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 2 g |
| Protein | 24 g |
| Saturated Fat | 5 g |
| Sodium | 856 mg |
| Sugars | 4 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I love this recipe, I followed some of nunes1845 advice and it was amazing.
So I replaced the cream of soup with a roux (equal amounts of oil and flour stirred together over a medium heat until it turns to a caramel color then immediately but gradually adding in the broth) and I make my roux after frying the veggies and garlic, and WITH the veggies and garlic still in the pot. I also added diced celery to finish off the trinity (a Cajun culinary term for onions, bell peppers and celery). Fresh diced parsley and green onion tops are a GREAT addition; some during the cooking process and some for garnish. Also, adding in the precooked crawfish tails this early in the process and simmering SO LONG will create little balls of crawfish rubber. Once the gravy is completely done, THEN add in the crawfish and stirring the etouffee just until the crawfish are heated through. Thanks for reading this!
I read several recipes before deciding on this one. It seemed simple and my husband isn’t a fan of tomatoes. It turned out great. I did add in some Cajun seasoning and a little diced smoked sausage we had left over from a crawfish boil. That’s why I give this 5 stars. It would be perfect as is or you can easily modify it. I actually added a little too much water so I had to put a little flour in the thicken the sauce and it was still great.
Great recipe. I added crab boil and Slap ya momma seasoning
I found this recipe after we had a lot of crawfish left over after a boil. Everyone loves it and we will make it again, for sure…. better than some etouffee I have had at restaurants. Modifications: used butter to sauté the onion and pepper and much less than in the recipe. My son can spot a mushroom a mile away, so I used cream of celery soup. The crawfish from the boil were super spicy so I didn’t add any additional spice and there was still quite a kick. Instead of thinning with water I used a generous amount of half and half.
Very simple and delicious meal
I grew up on Cajun food and am super picky when comes to anything Cajun related. My grandmother spoiled me. This recipe is the “cheat” way I like to call it by using Cream of Mushroom. It sure does beat stirring a roux for hours! I added a spoon of Kary’s (the already made roux in a jar) to my Holy Trinity (the veggies) after sautéing them in butter for a while. I used 3 packs of crawfish therefore I used 3 cans of Cream of Mushroom Soup and filled each can up with water (i like getting all the soup off the can too) for my recipe. You always use the same amount of cans of soup that you would as packs crawfish. Instead of her seasonings I added Slap Ya Mama (because it’s less salty and better than Tony’s in my opinion and I grew up on Tony’s) andi added paprika for coloring! Add the crawfish in last so you don’t over cook. It was to die for!!!! Highly recommend this recipe! I am so thankful to have found it because it’s really close to my mom’s. I’m thinking it might be even better! 10 stars!
I admit to being very skeptical with the absence of roux and the addition of a can of cream of mushroom soup. But it totally works! It was a lot easier than other recipes I’ve tried, and with the addition of some hot sauce at the end, (for me, since I like it spicier than the rest of my family) it was perfect!
Me and my family loved this recipe! Thanks Heather kudos to you! I followed the instructions to the letter maybe adding more garlic and spices! Delicious!?? Will save to favorites! Yummy!
Flawess
A big hit with the 40 people I cook for everyday…
Quick and easy with great taste….I changed a few things added Tony’s Cajun seasoning, added a chopped fresh tomato when I was simmering the rest of the ingredients. Boy was it a winner.
I had an etouffee dish in Houston 10 years ago. I have always ordered etouffee when I could find it on the menu at home in Ohio, it was never the same. This was really close, so happy I tried this recipe. Did some tweaking, can’t find real crawfish in Ohio so I substituted Langostinos. I don’t have cajun seasoning so I used Old Bay sprinkled on plus a dash or two of cayenne and a little pepper. Tasted and thought I needed more pepper, accidentally opened the wrong side and dumped a good teaspoon of pepper into the dish, it was perfect! I like spicy but not super hot. I used the mushroom garlic soup and used the minced roasted garlic in a jar. This was fabulous! Thank you!
This was great! I left out the black/cayenne pepper and used Tony’s cajun seasoning in it’s place. We are used to more gravy so we added a can of cream of celery soup also. We cooked our rice in a rice pot/cooker. This will def be added to our regular menu. Would be good with shrimp also! Thanks!!!!
Very Good, the only change I made was to add Rotel-Mild. My wife says it is the best she has ever had, can’t get enough. Very good over a Rib-eye.
This was a very quick and easy etouffee recipe. My husband and I had to add some hot sauce to it, but it was perfect for my 6 yr. old.
I followed this to the letter, except I doubled the recipe. If you do choose to double it, do NOT add double the water, just add as needed. Mine came out too watery, so it didn’t have as much flavor as it should. I think this did need some Cajun spice added to it. I sprinkled Zatarain’s Cajun season blend on individual servings. Good basic recipe!
Very Good!!! Quick and simple. I used Tony’s seasoning.
Very simple to make with only about ten minutes of prep work. I ended up using about 1/2 teaspoon of cayenne, with 1/2 tsp pepper/salt. Delicious, and well received at dinner.
this was pretty good, i too am a louisiana girl, from New Orleans and i added a dash of crab boil and Tony C’s to this recipe. it was pretty good