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Crawfish Étouffée 

Packed with fresh crawfish tails and a savory, buttery sauce, this Louisiana delicacy will have you going back for seconds – or thirds! 

Course Main Course
Cuisine Cajun


  • 2 lg onions chopped
  • 1 bell pepper chopped
  • 1 cup green onions chopped
  • 2 tbsp garlic minced
  • 1 cup butter
  • 3 tbsp Cajun seasoning
  • 1 can golden Cream of Mushroom Soup 
  • 1 can Cream of Mushroom Soup 
  • 1 can Rotel tomatoes 
  • 1/2 cup parsley chopped
  • 2 lbs crawfish tails
  • 4 cups Cajun Country Medium Grain Rice  cooked


  • Saute onions, bell peppers and garlic in butter until clear. 
  • Add Rotel tomatoes and saute for another 5-10 minutes. 
  • Add the cans of soup and cook for 10 minutes. 
  • Cook on low heat 15 minutes, stirring often. 
  • Add seasoning and crawfish then cook on medium heat for 10 minutes, stirring often. 
  • Cover and let sit for 15 minutes on a low simmer. 
  • Serve over cooked Cajun Country Rice and top with parsley and green onions.