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.

Staci

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Gently mix in the crawfish tail meat, and simmer until the crawfish tails are opaque, 10 to 15 minutes.

Nutrition Facts

236 calories; protein 18.8g 38% DV; carbohydrates 9.2g 3% DV; fat 13.9g 21% DV; cholesterol 153.5mg 51% DV; sodium 498.7mg 20% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/20/2013
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. Read More
(23)
27 Ratings
  • 5 star values: 19
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/20/2013
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. Read More
(23)
Rating: 5 stars
05/21/2011
The sauce was incredible!! I just substituted Whole pre-seasoned(cooked Crawfish.) My friend's just flipped!! Also Garlic bread on the grill. Read More
(16)
Rating: 5 stars
08/04/2011
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. Read More
(13)
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Rating: 4 stars
10/04/2011
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. Read More
(3)
Rating: 5 stars
08/14/2013
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! Read More
(3)
Rating: 5 stars
05/28/2013
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:) Read More
(2)
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Rating: 4 stars
01/23/2013
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! Read More
(2)
Rating: 4 stars
07/23/2015
This is a quick an easy etouffee. I modified it by using two cans of Golden Cream of Mushroom soup and one drained can of Rotel. Enjoy over pasta or rice. It works with shrimp too. Read More
(2)
Rating: 5 stars
02/18/2013
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. Read More
(2)