Search thousands of recipes reviewed by home cooks like you.

Go-To Crawfish Etouffee

Go-To Crawfish Etouffee

  • Prep

  • Cook

  • Ready In

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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 153 mg
  • 51%
  • Sodium:
  • 547 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Staci
18
6/20/2013

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.

Linda
16
5/21/2011

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

TYREETHOMAS
12
8/4/2011

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+.