Recipe by Staci
"This recipe was (after much prodding) given to me by a friend. The soup seems an odd addition, but replaces the traditional roux -- and the end result is nothing short of wonderful. Serve over rice or linguine."
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green bell pepper, chopped
green onions, chopped
1 (10.75 ounce) can
condensed golden mushroom soup
chopped fresh parsley
Cajun seasoning, or to taste
salt and ground black pepper to taste
crawfish tail meat
This is my recipe. I've noticed that more often than not, you can only find crawfish tails in 12oz packages now, so I tried it with two (24oz total), and it worked out fine - and saved a bunch of money too as I found them on sale. The pic I have posted was this batch. Also note - the recipe calls for Golden Mushroom soup (not Cream of...) - the Golden has no cream in it and is very different from cream soups.
The sauce was incredible!! I just substituted Whole
pre-seasoned(cooked Crawfish.) My friend's just
flipped!! Also Garlic bread on the grill.
Excellent and a life saver! As a Louisiana raised girl I was nervous about this because of the soup in place of a roux; but needed something quick and fast. I used a frozen bag of mirepoix for the veggies and skipped the parsley since I didn't have any on hand (dried or fresh).
Then, I had two extra for dinner show up that I wasn't prepared for. So I added another can of the soup and thinned it out some with some heavy whipping cream so it would feed 3 normal people and 3 teenage football players after practice. The d-linemen gave it a A+.
This is my second time eating crawfish and was very apprehensive. The first time they tasted too 'fishy' for me so I took a friends advice and rinsed them before putting them in the skillet. Very glad that I did! Other than the fact that it could be more spicy, it was a really good dish and something I will make again.
I wanted a quick, easy recipe to use with leftovers from a crawfish boil. This was great. I added chopped mushrooms from the boil as well as the crawfish. Also, I used 2 cans soup and cut down on the Tony's since the shrooms were HOT. DELISH. from New Orleans and got thumbs up from everyone at the table :)
Thank you so much for sharing this awesome recipe, Staci. I have made it a few times now, over thin spaghetti. Here in New Orleans we always have left over crawfish, after a boil. I always peel and freeze them. Then I found your recipe, Yay! This recipe has worked great for a quickie meal. I have used Cream of mushroom and Cream of Mushroom with Roasted Garlic (only because I had them in pantry) and both have been awesome. Tonight I added some Mexican Velveeta and served over Angel Hair Pasta. It’s all good, hubby loves it! Thanks again!
Pretty good, relatively quick and easy to make. I had to use cream of celery instead of cream of mushroom since I was out of the latter. Still turned out pretty well. This is a pretty handy faster recipe than most.
This was so amazing....Quick and easy...the only change that I made was I used two cans of condensed golden mushroom soup and thinned it out with whole milk. Served over rice....I did not use frozen crawfish...I used fresh that we had left over from a crawfish boil..They tend to be more plump and fuller.
* Percent Daily Values are based on a 2,000 calorie diet.
Go-To Crawfish Etouffee
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 125
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