Skip to main content New<> this month
Get the Allrecipes magazine

Go-To Crawfish Etouffee

Rated as 4.58 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


40 m servings 236
Original recipe yields 8 servings


{{model.addEditText}} Print
  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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 236 calories; 13.9 9.2 18.8 153 499 Full nutrition

Explore more


Read all reviews 21
Most helpful
Most positive
Least positive

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...

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 t...