Best 10 Crawfish Etoufee With Cream Of Mushroom Recipes

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Dive into the depths of Louisiana's culinary heritage with our delectable Crawfish Etouffee with Cream of Mushroom. This classic Cajun dish tantalizes taste buds with its rich, flavorful roux, tender crawfish, and earthy mushrooms. Prepared with love and attention to detail, our etouffee is a symphony of textures and flavors that will transport you to the heart of the Bayou. Alongside this etouffee, we present a diverse collection of recipes that explore the culinary wonders of Louisiana. From the zesty Shrimp Creole to the hearty Gumbo, each recipe captures the essence of Cajun cuisine. Whether you're a seasoned chef or a home cook seeking an authentic Louisiana experience, this article offers a culinary journey that will satisfy your cravings and leave you yearning for more.

Check out the recipes below so you can choose the best recipe for yourself!

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

GO-TO CRAWFISH ETOUFFEE



Go-To Crawfish Etouffee image

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.

Provided by Staci

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 40m

Yield 8

Number Of Ingredients 10

½ cup butter
1 onion, diced
1 green bell pepper, chopped
1 bunch green onions, chopped
2 stalks celery, chopped
1 (10.75 ounce) can condensed golden mushroom soup
¾ cup chopped fresh parsley
1 teaspoon Cajun seasoning, or to taste
salt and ground black pepper to taste
2 pounds crawfish tail meat

Steps:

  • 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.
  • Gently mix in the crawfish tail meat, and simmer until the crawfish tails are opaque, 10 to 15 minutes.

Nutrition Facts : Calories 235.7 calories, Carbohydrate 9.2 g, Cholesterol 153.5 mg, Fat 13.9 g, Fiber 2.1 g, Protein 18.8 g, SaturatedFat 7.8 g, Sodium 498.7 mg, Sugar 2.7 g

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

Provided by Emeril Lagasse

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 19

6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 1/2 cups fish or shrimp stock
1 cup peeled, seeded and diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
Hot pepper sauce
2 teaspoons Worcestershire sauce
2 pounds crawfish tails, with the fat
1/2 lemon, juiced
1 cup chopped green onions
1/4 cup chopped parsley
Cooked white rice, for serving
6 tablespoons butter
4 tablespoons flour
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper

Steps:

  • In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
  • Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
  • Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
  • Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.

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.

LOUISIANA CRAWFISH ETOUFFEE



Louisiana Crawfish Etouffee image

Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish.

Provided by Bonnie Lang Turnage-Mortgage O

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 30m

Yield 6

Number Of Ingredients 12

3 cups long grain white rice
6 cups water
¾ cup butter
1 large onion, chopped
1 clove garlic, chopped
¼ cup all-purpose flour
1 pound crawfish tails
2 tablespoons canned tomato sauce
1 cup water, or as needed
6 green onions, chopped
salt and pepper to taste
1 ½ tablespoons Cajun seasoning, or to taste

Steps:

  • Combine the rice and 6 cups 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 butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.

Nutrition Facts : Calories 636.1 calories, Carbohydrate 82.7 g, Cholesterol 142 mg, Fat 24.6 g, Fiber 2.4 g, Protein 19.4 g, SaturatedFat 14.9 g, Sodium 635.2 mg, Sugar 1.8 g

ACADIAN CRAWFISH ETOUFFEE



Acadian Crawfish Etouffee image

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

Provided by AZPARZYCH

Categories     Gumbo

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 lbs crawfish
1/2 cup margarine
1 cup onion, finely chopped
1/2 cup bell pepper, finely chopped
1/2 cup celery, finely chopped
1 tablespoon garlic, finely chopped
1 (10 3/4 ounce) can cream of shrimp soup
1 (10 3/4 ounce) can cream condensed golden mushroom soup
1 teaspoon Tabasco sauce
2 tablespoons tomato ketchup
1/2 cup green onion
parsley seasoning, to taste
1/2 cup water

Steps:

  • In a 4-quart heavy pot saute the onions, bell peppers, celery and garlic in margar ine.Stir until wilted.
  • Add cream of shrimp soup and golden mushroom soup, Tabasco Sauce, tomato ketchup and seasonings.
  • Reduce heat and stir to keep from sticking. Add water if needed, then add crawfish, green onions and parsley. Cook for about 15 minutes, uncovered.

Nutrition Facts : Calories 349.5, Fat 20.2, SaturatedFat 4.9, Cholesterol 214.1, Sodium 1024.4, Carbohydrate 11.8, Fiber 1.2, Sugar 4.2, Protein 29.5

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.

CRAZY EASY CRAWFISH ETOUFFEE



Crazy Easy Crawfish Etouffee image

This was a recipe shared w/ me by my mother. I loved it when she made this when I was growing up, and was shocked to see how simple it was. You can add whatever you like to the recipe, it's very versatile. Saute any added veggies in the melted butter @ the beginning of recipe. Photo from internet, but it represents how this...

Provided by Heather McDaniel

Categories     Fish

Time 45m

Number Of Ingredients 10

1 stick butter
1 large onion (diced)
1 large green bell pepper (diced)
2 can(s) campbells golden mushroom soup
1 lb frozen crawfish tails (juices included)
salt, pepper, and garlic to taste
water (may be added to thin soup as needed)
rice, for serving (i prefer jasmine)
OPTIONAL:
creole/cajun seasoning

Steps:

  • 1. In 4qt pot (I prefer cast iron), melt butter. Add onion, bell pepper. Saute til crisp-tender.
  • 2. Once veggies have cooked down, add soups and frozen crawfish. Season w/ salt, pepper, and garlic. Adding creole/cajun seasoning, if desired. Cover and simmer, stirring occasionally to prevent burning and to break apart crawfish. Add water anytime during cooking process if you feel it's needed.
  • 3. Heat through and serve over rice.

Tips:

  • Use fresh crawfish if possible. Fresh crawfish have a sweeter, more delicate flavor than frozen crawfish. If you can't find fresh crawfish, frozen crawfish will work fine.
  • Clean the crawfish thoroughly before cooking. Remove the heads and tails, and devein the crawfish. You can also remove the shells, but this is optional.
  • Season the crawfish well. Crawfish has a mild flavor, so it's important to season it well. Use a variety of seasonings, such as garlic, onion, paprika, cayenne pepper, and salt and pepper.
  • Cook the crawfish until it is cooked through. Crawfish is cooked through when it is pink and opaque. Overcooked crawfish will be tough and chewy.
  • Serve the crawfish etouffee immediately. Crawfish etouffee is best served hot and fresh. You can serve it over rice, pasta, or mashed potatoes.

Conclusion:

Crawfish etouffee is a delicious and flavorful dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. Whether you like your etouffee spicy or mild, with or without shells, there is a recipe out there that is perfect for you. So next time you're looking for a delicious and easy-to-make meal, give crawfish etouffee a try.

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