Go-To Crawfish Etouffee

Go-To Crawfish Etouffee

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Staci Purvis Maddox 49

"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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40 m servings 236 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 153 mg
  • 51%
  • Sodium:
  • 499 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Melt the butter in a large, heavy skillet over medium heat, and stir in the onion, green bell pepper, green onions, and celery; cook the vegetables, stirring frequently, until the onion is translucent and the vegetables have begun to soften, about 10 minutes. Stir in the golden mushroom soup, parsley, Cajun seasoning, salt, and black pepper, and bring the sauce to a boil.
  2. Gently mix in the crawfish tail meat, and simmer until the crawfish tails are opaque, 10 to 15 minutes.



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 o...

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...

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 ...

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. Ve...

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 dow...

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 fast...

I'm a Louisiana-born gal, and this is an excellent etouffee! I let my vegetables cook on low longer than 10 min, because I like them soft. Have made it with shrimp, as good crawfish are hard t...

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 fr...

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