For a spicier etouffee, add a pinch of cayenne pepper or a dash of hot sauce to the sauce along with the Cajun seasoning. If you don't have fresh parsley on hand, you can substitute 2 tablespoons of dried parsley. Add it to the sauce along with the Cajun seasoning. Be sure to use good-quality crawfish tail meat for the best flavor. Fresh or frozen crawfish tails can be used. This etouffee can be made ahead of time and reheated. Store it in an airtight container in the refrigerator for up to 3 days. Adjust salt and pepper to your liking
Go-To Crawfish Etouffee
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING8 People
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VIEWS99
A delectable, simplified take on classic Crawfish Etouffee. This recipe uses a clever shortcut, replacing the traditional roux with condensed golden mushroom soup, resulting in a rich and flavorful dish that's surprisingly easy to make. Serve over fluffy rice or al dente linguine for a truly satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol154 mg
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Fiber2 g
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Protein19 g
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Saturated Fat8 g
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Sodium499 mg
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Sugar3 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
In a large, heavy-bottomed skillet or Dutch oven, melt the butter over medium heat. (2 minutes)
02
Step
2 mins
Add the diced onion, chopped green bell pepper, sliced green onions, and chopped celery. Cook, stirring frequently, until the onion is translucent and the vegetables have softened slightly. (8-10 minutes)
03
Step
11 mins
Stir in the condensed golden mushroom soup, chopped fresh parsley, and Cajun seasoning. Season with salt and freshly ground black pepper to taste. Bring the sauce to a gentle simmer. (5 minutes)
04
StepCarefully fold in the crawfish tail meat. Reduce the heat to low, cover, and simmer gently until the crawfish tails are opaque and heated through. Be careful not to overcook the crawfish, as they can become tough. (10-15 minutes)
05
StepServe hot over cooked rice or linguine. Garnish with additional fresh parsley, if desired.
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RECIPE REVIEWS
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Please Rate
Trent Smith
Jun 30, 2025This recipe is amazing! I was skeptical about the mushroom soup, but it works perfectly.
Ward Nolan
Feb 18, 2025So easy and quick to make, perfect for a weeknight meal.
Bessie Franey
Oct 4, 2024My family loved this! I added a little bit of hot sauce for extra kick.
Dudley Gleichner
Oct 3, 2024The best etouffee I've ever made! Thank you for sharing this recipe.
Roel Kutch
Sep 15, 2024I used shrimp instead of crawfish, and it was still delicious!