Recipes and Cooking Cajun Crawfish Etouffee 3.7 (3) Add your rating & review Our easy Cajun Crawfish Etouffee is a classic yet flavorful meal that will have all of your dinner guests asking for seconds. The deliciously sauteed vegetables pair perfectly with the flavors from the fresh crawfish or shrimp. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 pound fresh or frozen peeled crawfish tails or shrimp 2 large onions, chopped (1-1/2 cups) 1 cup chopped celery ½ cup chopped green sweet pepper 2 cloves garlic, minced ¼ cup cooking oil, margarine, or butter 2 tablespoon crawfish fat*, margarine, or butter 4 teaspoon cornstarch 1 cup water ½ cup tomato sauce ½ teaspoon salt ¼ - ½ teaspoon ground red pepper ¼ teaspoon ground black pepper Hot cooked rice Directions Thaw crawfish or shrimp, if frozen. In a heavy, 3-quart saucepan cook onions, celery, green sweet pepper, and garlic, covered, in oil, margarine, or butter about 10 minutes or until tender. Add crawfish fat, margarine, or butter, stirring until melted. Stir in cornstarch. Stir in crawfish or shrimp, water, tomato sauce, salt, red pepper, and black pepper. Bring mixture to boiling. Reduce heat. Simmer, uncovered, about 5 minutes or until crawfish are tender or shrimp turn opaque. Serve with hot cooked rice. Makes 4 servings. * The orange fat found in the heads of crawfish adds extra richness and flavor to dishes. Since its difficult to find crawfish fat outside of southern Louisiana, margarine or butter is a good substitute for the crawfish fat. Rate it Print Nutrition Facts (per serving) 400 Calories 20g Fat 41g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 400 % Daily Value * Total Fat 20g 26% Saturated Fat 3g 15% Cholesterol 83mg 28% Sodium 625mg 27% Total Carbohydrate 41g 15% Protein 14g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.