Best 8 Crawfish Etoufee With Cream Of Mushroom Recipes

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Crawfish etoufee with cream of mushroom soup is a delectable and flavorful dish that combines the bold flavors of Louisiana with the creamy richness of mushrooms. This classic Cajun dish is a testament to the culinary diversity of the region and is sure to tantalize taste buds with its complex and satisfying flavors. Whether you're a seasoned chef or a home cook looking to explore new culinary horizons, this article will guide you through the process of creating an unforgettable crawfish etoufee with cream of mushroom soup that will leave you craving for more.

Here are our top 8 tried and tested recipes!

HEATHER'S CRAWFISH ETOUFFEE



Heather's Crawfish Etouffee image

I am from Louisiana and one of the specialty dishes here is Crawfish Etouffee. This is a simple dish with bold flavor. Enjoy!

Provided by Heather W.

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 50m

Yield 4

Number Of Ingredients 11

2 cups long grain white rice
4 cups water
½ cup margarine
1 large onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup water, or as needed
salt and black pepper to taste
cayenne pepper to taste
1 pound peeled crawfish tails

Steps:

  • Combine the rice and water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
  • While the rice is cooking, melt the margarine in a large skillet over medium heat. Add the onions and bell pepper, and cook and stir until tender, 10 to 15 minutes. Stir in the garlic, and cook for a minute.
  • Mix in the cream of mushroom soup and water. Season to taste with salt, pepper and cayenne. Stir in the crawfish tails. Cover, reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally. Water can be added to thin as needed. Serve over rice.

Nutrition Facts : Calories 703.3 calories, Carbohydrate 84.7 g, Cholesterol 121.4 mg, Fat 28.8 g, Fiber 2.4 g, Protein 24.4 g, SaturatedFat 5.3 g, Sodium 855.9 mg, Sugar 3.8 g

CRAWFISH ETOUFFEE



Crawfish Etouffee image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 12 quarts

Number Of Ingredients 21

4 cups vegetable oil
4 pounds chopped crawfish tail meat plus 2 pounds whole crawfish tails
8 ounces (2 sticks) salted butter
2 ounces paprika
10 quarts seafood stock
4 ounces Creole seasoning
4 cups all-purpose flour
2 brown onions, minced
2 green bell peppers, minced
1 red bell pepper, minced
1/2 bunch celery, minced
6 ounces Louisiana hot sauce
4 ounces Worcestershire sauce
2 ounces black pepper
2 ounces dried parsley flakes
2 ounces granulated garlic
1 tablespoon cayenne pepper
1 tablespoon dried basil
1 teaspoon ground bay leaves
One 50-ounce can tomato soup
1 1/2 cans cream of mushroom soup

Steps:

  • In a large oval roasting pan or large pot, heat the vegetable oil on medium-high heat for 5 minutes.
  • Meanwhile, in a separate saucepot, add the chopped crawfish, butter, paprika, 2 quarts of the seafood stock and 2 ounces of the Creole seasoning, bring to a boil and lower to a simmer.
  • When the oil in the roasting pan is hot, stir in the flour and cook, stirring constantly, until the mixture is medium brown in color (a similar color to peanut butter). Turn off the heat and immediately add the onions, bell peppers and celery. Add the hot sauce, Worcestershire, black pepper, parsley flakes, granulated garlic, cayenne, basil, bay leaves and remaining 2 ounces Creole seasoning, stirring constantly. Add the tomato soup and remaining 8 quarts seafood stock and stir. Bring the mixture back to a boil over medium-high heat and simmer for 15 minutes, stirring. Add the crawfish and butter mixture and continue cooking for 30 minutes, stirring regularly. Stir in the cream of mushroom soup and simmer for another 30 minutes. Add the whole crawfish tails and remove from the heat.

CRAWFISH ETOUFFEE



Crawfish Etouffee image

I like to serve this Cajun sensation when I entertain. Etouffee is typically served with shellfish over rice and is similar to gumbo. This dish has its roots in New Orleans and the bayou country of Louisiana. -Tamra Duncan, Lincoln, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 15

1/2 cup butter, cubed
1/2 cup plus 2 tablespoons all-purpose flour
1-1/4 cups chopped celery
1 cup chopped green pepper
1/2 cup chopped green onions
1 can (14-1/2 ounces) chicken broth
1 cup water
1/4 cup minced fresh parsley
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 pounds frozen cooked crawfish tail meat, thawed
Hot cooked rice

Steps:

  • In a large heavy skillet, melt butter; stir in flour. Cook and stir over low heat until mixture is a caramel-colored paste, about 20 minutes. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil., Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice.

Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 187mg cholesterol, Sodium 579mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.

CRAWFISH ETOUFFEE - THE EASY WAY RECIPE - (3.9/5)



Crawfish Etouffee - The Easy Way Recipe - (3.9/5) image

Provided by Fleur de lis

Number Of Ingredients 11

2 pounds crawfish (rinse off fat)
1 large onion, chopped
1 large bell pepper, chopped
1/2 cup celery, chopped
2 cans cream of mushroom soup
2 cans golden mushroom soup
1 or 2 cans Rotel tomatoes (depends how hot you like it)
Several squirts of Worcestershire sauce
Chunk butter
1 tablespoon parsley flakes
Salt and pepper, to taste

Steps:

  • Saute onions and bell pepper in chunk of butter. Add Rotel, parsley, Worcestershire and crawfish and simmer for 10 minutes. Add cans of soup and let simmer for 15 or so minutes, stirring occasionally. Serve over rice.

CRAWFISH ETOUFFEE IV



Crawfish Etouffee IV image

This is a quick and very good Cajun dish that was given to me by my mother.

Provided by Jason Poche

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 2h

Yield 6

Number Of Ingredients 11

½ cup vegetable oil
½ cup margarine
1 cup diced onion
½ cup diced green bell pepper
1 tablespoon minced garlic
1 pound peeled crawfish
3 (10.75 ounce) cans condensed cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 tablespoon dried parsley
salt to taste
ground black pepper to taste

Steps:

  • In an 8 quart stock pot over medium heat, add vegetable oil and margarine. Saute onions, green pepper and garlic until onions are translucent.
  • Add crawfish to the onion mixture, and cook for 5 minutes. Add a little water to keep crawfish moist while cooking.
  • Stir in soup and diced tomatoes. Bring to a boil and simmer for 30 minutes. Sprinkle in parsley after about 10 minutes. Salt and pepper to taste while simmering. Water can be added to thin as desired.

Nutrition Facts : Calories 500.6 calories, Carbohydrate 16.3 g, Cholesterol 81 mg, Fat 43 g, Fiber 1.2 g, Protein 13.9 g, SaturatedFat 7.7 g, Sodium 1405.7 mg, Sugar 4.1 g

EASY CRAWFISH ETOUFFEE



Easy Crawfish Etouffee image

There are hundreds of recipes for Crawfish Etouffee. This is the old fashion way to cook Crawfish Etouffee. Very simple yet very flavorful.

Provided by Luby Luby Luby

Categories     Crawfish

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

1 (1 lb) bag peeled crayfish tail, not drained
1/2 cup butter
1 large yellow onion, minced
1 large bell pepper, minced
2 stalks celery, minced
2 stalks parsley, minced
some spring onion (as pleased)
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon ground cayenne pepper
1 can mushroom, cream sauce
cooked rice

Steps:

  • In dutch oven melt butter over medium heat.
  • Add onions, bell pepper, celery and garlic.
  • Saute vegetables until soft, about 30 to 45 minutes.
  • Add Crawfish tails and seasonings.
  • Cover and simmer for 10 minutes.
  • Add the mushroom sauce, let it simmer for 5 minutes.
  • Add to crawfish mixture, cover and simmer for 10 more minutes.
  • Serve on hot rice.

CRAWFISH ETOUFFEE



Crawfish Etouffee image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 10 plus servings

Number Of Ingredients 8

5 large onions, diced
3 cloves garlic, finely chopped
1 pound margarine (recommended: Parkay brand)
1 can cream of celery soup
1 can cream of shrimp soup (to replace crawfish "fat" which is no longer sold)
5 pounds Louisiana crawfish tails, peeled
Creole seasoning (recommended: Tony Chachere Original Creole Seasoning)
Cooked white rice

Steps:

  • In a magnalite pot or a pot with a thick bottom, saute onions and garlic in margarine over medium to medium low heat until onions are transparent. Add cream of celery and cream of shrimp soups and cook for 15 minutes over medium heat. Stir as needed to eliminate sticking.
  • Stir in crawfish tails and continue to cook over medium heat. Add Creole seasoning to taste. Stir often to mix ingredients and to keep from sticking to pan. Simmer for 20-30 minutes. Thin with a little water if etouffee is too thick.
  • Serve in a plate over white rice. Etouffee also freezes well.

CRAWFISH ETOUFFEE



Crawfish Etouffee image

Make and share this Crawfish Etouffee recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crawfish

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 20

2 tablespoons flour
2 tablespoons vegetable oil
3 (10 1/2 ounce) cans chicken broth
1 medium bell pepper, chopped
2 medium onions, chopped
3 celery ribs, chopped
1 (10 1/2 ounce) can cream of mushroom soup
1 (15 ounce) can tomato sauce
1 tablespoon parsley flakes
1 teaspoon Accent seasoning
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon basil
1/4 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
2 lbs crayfish tails
1/2 cup chopped green onion
hot cooked rice

Steps:

  • Roux: In small skillet, mix flour and oil together to make a paste; over medium heat, stir constantly with a wooden spoon until the color of caramel -- Do not let burn; set aside.
  • In a Dutch oven, add all ingredients except crawfish and green onions.
  • Bring to a boil, reduce heat and simmer 2 hours or until vegetables are tender.
  • Add roux, stirring occasionally and cook for 30 minutes.
  • Add crawfish and green onions and cook for 10 minutes longer.
  • Serve over a bed of rice.

Tips:

  • Use fresh crawfish tails for the best flavor. If using frozen crawfish tails, thaw them completely before cooking.
  • Holy trinity is a mixture of onions, celery, and bell peppers. It is a staple ingredient in many Cajun and Creole dishes.
  • To make your own roux, whisk together equal parts flour and oil in a saucepan over medium heat. Cook, stirring constantly, until the roux is a deep golden brown color.
  • Use a heavy-bottomed pot or Dutch oven to make your etouffee. This will help to prevent the roux from burning.
  • Season your etouffee to taste with salt, black pepper, cayenne pepper, and paprika.
  • Serve your etouffee over rice with a side of cornbread or French bread.

Conclusion:

Crawfish etouffee is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a crawfish etouffee that is sure to impress your friends and family.

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