Crawfish & Corn Etoufee


  • Cajun Spicy Etoufee Mix 6 oz. bag
  • Crawfish or Shrimp
  • Corn, Mushrooms, Onions (anything you like to add for flavoring)
  • 5 large tablespoons of margarine
  • 4 1/2 cups of water per 1 bag of etoufee mix


  • Brown 5 large tablespoons of oleo or margarine.
  • Dissolve Cajun Spicy Etoufee Mix in 4 cups of cold water, then add to margarine.
  • When mixture becomes thick, add 1/2 cup or more of cold water.
  • Reduce fire.
  • Add crawfish tails or shrimp (approximately three pounds.)
  • Cook for 15 minutes, then turn fire off.
  • cover and let stand for 15 more minutes.
  • Enjoy!

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    • Hi Lacie, We like to add 2 cans of sweet corn per bag of etoufee. You can add more or less, depending on how much you like corn. We add it right after we put the crawfish/shrimp.

      Thanks for using our product. Enjoy!!

    • Hi Bruce, you do not have to precook fish, just make sure you cook the etouffee long enough for the fish to fully cook. Thank you for using our product! We appreciate you! Enjoy!