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crawfish etouffee recipe with cream of mushroom pin

Crawfish Etouffee Recipe With Cream Of Mushroom

Crawfish Etouffee is an authentic Louisiana cuisine dish that has become popular all over the world. It’s a flavorful dish made with crawfish tails, vegetables, and creamy sauces. This delicious recipe for Crawfish Etouffee with Cream of Mushroom is sure to please your family and friends.
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Author: Lori Walker, MS, RD
Course: Main Course
Cuisine: Louisiana
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12 people
Calories: 271.3kcal


  • Sauce Pan
  • knife
  • stove
  • Spatula


  • 4 lbs Crawfish tails cleaned
  • 2 Stick Melted Butter
  • 2 large diced onion
  • 2 cups chopped celery
  • 1 cup bell pepper diced
  • 4 cloves garlic, minced or finely grated
  • 2 (10-ounce) cans of condensed cream of celery soup
  • 4 Cans Cream of mushroom soup
  • 2 Cans Rotel tomatoes with green chilies


  • In a large saucepan, melt the butter over medium-high heat and sauté the onion, celery, and bell pepper until soft, about 5 minutes.
  • Add the garlic and cook for an additional minute or two.
  • Stir in the cans of cream of mushroom soup and the cans of cream of celery soup and mix until combined.
  • Add the Rotel tomatoes and stir to combine, then reduce heat to low and let simmer for 10 minutes.
  • Add in crawfish tails and let cook for an additional 20-30 minutes, stirring occasionally so that the sauce does not stick or burn.
  • Serve over cooked white rice.


• You can use frozen crawfish tails if you’re unable to find fresh ones.
• If you would like a spicier etouffee, add extra Rotel tomatoes or some hot sauce.
• Add some green onions to the dish as a garnish.
• Use low-sodium soups if desired.
Keyword: Crawfish Etouffee Recipe With Cream Of Mushroom