Name: Easy Crawfish Etouffee Recipe with Cream of Mushroom
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Cajun
Ingredients: 1/2 cup unsalted butter; 1/4 cup all-purpose flour; 1 cup diced yellow onion; 1/2 cup diced green bell pepper; 1/2 cup diced celery; 2 cloves garlic, minced; 1 ½ teaspoons Cajun seasoning; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional); 1/2 cup chicken broth or seafood stock; 1 (10.5 oz) can cream of mushroom soup; 1 pound Louisiana crawfish tails, thawed if frozen; 1 teaspoon Worcestershire sauce; 2 green onions, thinly sliced (for garnish); Steamed white rice, for serving

Description

This easy crawfish étouffée blends Cajun tradition with modern convenience using cream of mushroom soup for a rich, comforting dish.

Ingredients

Scale

For the Roux Base:

1/2 cup unsalted butter
1/4 cup all-purpose flour

Cajun Holy Trinity:

1 cup diced yellow onion
1/2 cup diced green bell pepper
1/2 cup diced celery
2 cloves garlic, minced

Seasonings & Liquids:

1 ½ teaspoons Cajun seasoning
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1/2 cup chicken broth or seafood stock

Cream Shortcut:

1 (10.5 oz) can cream of mushroom soup

Main Protein:

1 pound Louisiana crawfish tails, thawed if frozen

Finishing Touches:

1 teaspoon Worcestershire sauce
2 green onions, thinly sliced (for garnish)
Steamed white rice, for serving

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Instructions

Make the Roux: In a large skillet or Dutch oven, melt butter over medium heat. Whisk in flour and stir constantly for 6–8 minutes until the roux turns golden brown.
Add Vegetables: Stir in onion, bell pepper, and celery. Cook 7–9 minutes, stirring often. Add garlic in the last minute.
Season and Simmer: Add Cajun seasoning, paprika, and cayenne. Stir well. Pour in broth and simmer 3–4 minutes.
Stir in Soup: Add cream of mushroom soup. Whisk until smooth. Simmer on low for 5 minutes.
Add Crawfish: Gently fold in crawfish tails and Worcestershire. Simmer 3–4 minutes more. Taste and adjust seasoning.
Serve: Ladle over steamed rice. Garnish with green onions and optional hot sauce.

Notes

Swap crawfish for shrimp or chicken if preferred.
Use gluten-free flour for a gluten-free version.
DIY mushroom sauce can replace canned soup.
Store leftovers up to 3 days in the fridge or 2 months in the freezer.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: Cajun, American

Nutrition

Serving Size: 1 cup
Calories: 420 kcal
Sugar: 3 g
Sodium: 780 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 24 g
Cholesterol: 170 mg