Crawfish Etouffee

Dwana Townsend


I am from Southern Louisiana where crawfish are plentiful and not your regular ditch bugs or mudbugs like most people think of them. The crawfish here are like mini lobsters. We use them for a good old-fashioned crawfish boil. Leftovers are used to make this special dish, a favorite with the locals and tourists alike. In most grocery stores you can buy frozen crawfish tail meat. Just don't buy the crawfish from China, buy Louisiana they are tastier. To me, Chinese crawfish have a rubbery texture and a fishy taste. This is truly a Cajun recipe.

Blue Ribbon Recipe

Serve this crawfish etouffee over a bed of rice and you have a perfect meal for Mardi Gras. Simple to prepare, it packs a punch of Cajun flavor. The seasonings are perfectly balanced. The crawfish are tender and add unique flavor to the dish. We never used mushroom soup to thicken an etouffee (typically a roux does that) but it worked! Test Kitchen Avatar The Test Kitchen


★★★★★ 3 votes

10 Min
30 Min
Stove Top


  • 2 stick
  • 2 lb
    frozen crawfish tail meat
  • 1 c
    chopped onion
  • 1/2 c
    green bell pepper, chopped
  • 1/4 c
    celery, chopped
  • 1 Tbsp
    parsley flakes
  • 2 Tbsp
    green onions chopped
  • 1/2 tsp
    liquid crab boil (optional)
  • 1 1/2 tsp
  • 1 1/2 Tbsp
    cayenne pepper (or to taste)
  • 3 c
    cooked rice
  • 1 can(s)
    cream of mushroom soup (optional, 10.5 oz)
  • 1/2 can(s)
    water, as needed

How to Make Crawfish Etouffee


  1. Thaw frozen crawfish tails in a cool bath of water while melting butter.
  2. Melt butter on medium heat in a saucepan.
  3. Once butter is melted, add chopped onions, bell pepper, and celery. Cook until tender.
  4. Add thawed crawfish tails, cayenne pepper, salt, and crab boil. Crawfish meat is already cooked so don't overcook them. Cook on medium heat until everything looks like it has come together.
  5. Add parsley flakes and green onions. Simmer for approximately 5 min.
  6. Add a can of cream of mushroom soup and 1/2 can of water to the mixture. Simmer on low to medium until soup is a creamy consistency. Simmer and additional 5 minutes. Serve hot over rice or your favorite pasta.

Printable Recipe Card

About Crawfish Etouffee

Course/Dish: Other Main Dishes
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Collection: Mardi Gras!
Other Tag: Quick & Easy

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