Go-To Crawfish Etouffee Recipe - Allrecipes.com
Go-To Crawfish Etouffee Recipe
  • READY IN 40 mins

Go-To Crawfish Etouffee

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  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.
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Reviews More Reviews

Jun 20, 2013

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.

May 21, 2011

The sauce was incredible!! I just substituted Whole pre-seasoned(cooked Crawfish.) My friend's just flipped!! Also Garlic bread on the grill.


20 Ratings

Aug 04, 2011

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+.

Aug 14, 2013

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!

Oct 04, 2011

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.

May 28, 2013

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 :)

Feb 18, 2013

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.

Jan 23, 2013

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 to come by here in MO! I am making it tonight, with only one pound of shrimp, that works too. I put on a squeeze of lemon and some Crystal hot sauce before digging in!


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  • Calories
  • 236 kcal
  • 12%
  • Carbohydrates
  • 9.2 g
  • 3%
  • Cholesterol
  • 153 mg
  • 51%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 18.8 g
  • 38%
  • Sodium
  • 499 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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