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Easy Crawfish Etouffe

Pre-cooked Crawfish are perfect for creating an easy Crawfish Etouffe. A type of Cajun cuisine that involves smothering shellfish in a spiced sauce, Etouffe is very popular in New Orleans and other areas in Southern Louisiana’s Bayou region. This recipe requires few ingredients and little time, yet is big on flavor.


• 1 stick of butter
• 1 diced onion
• 1 diced green bell pepper
• 2 cans of mushroom soup
• 1 lb. of Pre-cooked Crawfish – without shells
• garlic powder or crushed garlic to taste
• Salt and pepper, to taste
• Cooked rice


1. Sautee onion and pepper in melted butter until tender.
2. Now add the two cans of mushroom soup, crawfish tails, salt, pepper and garlic.
3. Cover and simmer until heated throughout (shell fish should always reach an internal temperature of 165 degrees Fahrenheit before serving)
4. Serve over a pile of rice.