There’s something about a bowl of crawfish étouffée that feels like pure Louisiana comfort. It’s rich, savory, and full of that deep Cajun flavor that warms you from the inside out. The first time I tried making it with cream of mushroom soup, I wasn’t sure what to expect—but it turned out incredible. The soup adds a creamy, velvety texture that perfectly complements the bold spices and tender crawfish tails.
This version of crawfish étouffée is a little easier than the traditional roux-based one, but it doesn’t sacrifice any of the flavor. It’s hearty, comforting, and comes together in about 45 minutes. I love serving it over fluffy white rice with a sprinkle of green onions and a side of crusty bread to soak up every last drop of that delicious sauce.
Why You’ll Love This Recipe
This crawfish étouffée with cream of mushroom is rich, creamy, and bursting with Cajun flavor. It combines the earthy flavor of mushrooms with the sweetness of crawfish and the heat of Creole seasoning. The cream of mushroom shortcut makes it quick and foolproof, perfect for busy weeknights or family gatherings.
You’ll love that it uses easy-to-find ingredients without losing that authentic Southern comfort feel. It’s a one-pot wonder that’s as satisfying as any restaurant étouffée—and your kitchen will smell amazing while it’s simmering.
What You’ll Need
- 1 pound crawfish tails (peeled, cooked, with fat if available)
- 1 (10.5-ounce) can cream of mushroom soup
- ½ cup (1 stick) unsalted butter
- 1 medium onion, finely chopped
- ½ green bell pepper, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 (10.5-ounce) can cream of celery soup (optional but recommended)
- ½ cup chicken broth (or water)
- 1 tablespoon tomato paste (optional for color and richness)
- 2 teaspoons Cajun seasoning (like Tony Chachere’s)
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional for heat)
- ½ teaspoon black pepper
- ¼ teaspoon salt (adjust to taste)
- ½ teaspoon dried thyme
- 2 green onions, chopped (for garnish)
- 2 cups cooked white rice (for serving)
Pro Tips
- Don’t rush the vegetables. Letting the onion, bell pepper, and celery cook slowly builds a deeper flavor base.
- Use crawfish fat if you have it. It adds authentic richness and that signature étouffée taste.
- Balance the seasoning. Cajun blends can be salty—taste before adding extra salt.
- Simmer gently. Avoid boiling the sauce after adding the crawfish or it can toughen the meat.
- Let it rest. The flavors get even better after sitting for 10 minutes before serving.
Tools You’ll Need
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
- Rice cooker or saucepan for rice
Substitutions and Variations
- Seafood swap: Substitute shrimp, crab, or even chicken if crawfish aren’t available.
- Soup variation: Use cream of chicken instead of mushroom for a milder flavor.
- Spice level: Adjust the cayenne or omit entirely if serving kids.
- Extra creamy: Stir in a splash of heavy cream before serving.
- Vegetarian twist: Replace crawfish with mushrooms and diced zucchini for a hearty meatless option.
Make Ahead Tips
You can make the sauce up to a day in advance and refrigerate it. When ready to serve, reheat slowly on the stove and stir in the crawfish just before serving to keep them tender.
The finished étouffée also freezes well—store in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop.
Instructions
Step 1: Sauté the Vegetables
In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, bell pepper, and celery. Cook for 5–7 minutes, stirring often, until soft and fragrant.
Step 2: Add the Garlic and Seasonings
Stir in the garlic and cook for 30 seconds until fragrant. Then add Cajun seasoning, paprika, thyme, cayenne, black pepper, and salt. Stir to coat the vegetables with the spices.
Step 3: Add the Cream Soups
Stir in the cream of mushroom and cream of celery soups, mixing well until smooth. If using tomato paste, add it now for a deeper color.
Step 4: Add Liquid and Simmer
Pour in the chicken broth and stir until everything is well combined. Reduce the heat to low and let the sauce simmer gently for about 10 minutes, stirring occasionally. The mixture will thicken slightly.
Step 5: Add the Crawfish
Gently fold in the crawfish tails and their fat (if available). Simmer for 5–7 minutes, just until the crawfish are heated through and the flavors meld. Avoid overcooking—they can become rubbery.
Step 6: Taste and Adjust
Taste the sauce and adjust seasoning with more salt, pepper, or cayenne as desired. If the sauce is too thick, stir in a splash of broth or water.
Step 7: Serve
Spoon the crawfish étouffée over warm cooked rice. Garnish with chopped green onions and a sprinkle of Cajun seasoning for color.
Serving Suggestions
- Serve with buttered French bread or cornbread to soak up the sauce.
- Add a side of coleslaw or green beans for balance.
- Garnish with lemon wedges for a fresh citrus touch.
- Pair with a crisp white wine or sweet iced tea for a Southern-style meal.
- Top with a few dashes of hot sauce if you love extra heat.
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or cream if the sauce thickens too much.
For longer storage, freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition and Benefits
- Protein-rich: Crawfish provide lean protein with low fat content.
- Comfort food made easy: The cream soups simplify the process while keeping the flavor authentic.
- Customizable spice: You control the heat and salt to suit your taste.
- Balanced meal: When served with rice and veggies, it’s hearty, filling, and satisfying.
Recipe FAQ
1. Can I use frozen crawfish tails?
Yes, frozen cooked crawfish tails work perfectly. Just thaw them completely and drain before adding to the sauce.
2. What’s the purpose of using cream of mushroom soup?
It adds a creamy texture and depth of flavor that balances the spices, making the sauce smooth and rich.
3. Can I use shrimp instead of crawfish?
Absolutely. Shrimp étouffée is just as delicious—cook it the same way but simmer shrimp only 3–4 minutes.
4. How spicy is this recipe?
It’s mildly spicy as written, but you can adjust the cayenne and Cajun seasoning to make it milder or hotter.
5. What kind of rice should I use?
Long-grain white rice is traditional, but jasmine or basmati rice also works beautifully.
6. Can I make it without cream soups?
Yes. Substitute the soups with 1½ cups of a roux-based sauce (equal parts butter and flour cooked with broth).
7. Can I freeze crawfish étouffée?
Yes. It freezes well for up to 2 months—just reheat slowly to preserve texture and flavor.
Creamy Cajun Comfort in Every Bite
This Crawfish Étouffée Recipe with Cream of Mushroom brings Louisiana flavor straight to your table—rich, comforting, and full of soul. The creamy sauce, tender crawfish, and warm spices make every spoonful unforgettable.
It’s the perfect mix of tradition and simplicity, and the kind of meal that makes you slow down, savor, and maybe even go back for seconds. Once you’ve made this version, it’s bound to become a family favorite.
