Ingredients40 m servings 236
- 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.
- Gently mix in the crawfish tail meat, and simmer until the crawfish tails are opaque, 10 to 15 minutes.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 236 calories; 13.9 9.2 18.8 153 499 Full nutrition
ReviewsRead all reviews 19
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...
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.
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...