Easy Crawfish Etouffee Recipe With Cream Of Mushroom

Crawfish is a seafood staple in New Orleans cuisine. If you are looking for inspiration on how to use crawfish, etouffee is a good place to start. Etouffee is a white sauce-based dish that uses crawfish as the main ingredient.

Etouffee gets its rich flavor from butter, onions, garlic, celery, and tomatoes. Sometimes parsley and herbs are added for additional flavor. The sauce is usually finished with some kind of grain such as rice or pasta.

Making etouffee requires some advanced cooking skills. The sauce has to be stirred constantly to avoid it burning or getting lumpy. This can be tricky when adding the other ingredients so they do not burn. Luckily for you, we have found an easy etouffee recipe for you to try out!

This recipe uses cream of mushroom soup instead of making a white sauce from scratch.

Add the crawfish tails


Once the rice is cooked and mixed with the vegetables and butter, you can add the crawfish tails. You can use either frozen or fresh crawfish, depending on the season.

If you use frozen crawfish, make sure they are thawed before using in the recipe. If you use fresh crawfish, you can fry them before adding to the rice mixture to heat them up. Either way works!

The etouffee sauce is now complete! Make sure to stir everything together well so that all of the ingredients are mixed together. Your family will not be able to tell that there is rice in the sauce, it will just taste like amazing etouffee!

This recipe is a great way to use up leftover cooked rice. If you do not have any left over, try using quinoa instead! It has a similar texture and it healthier than regular rice.

Add the remaining ingredients

easy crawfish etouffee recipe with cream of mushroom

Once all of the ingredients are mixed together, the sauce is ready to be served. At this point, you can set it aside until you are ready to cook the crawfish etouffee.

When you are ready to cook, pour some olive oil into a skillet and heat on high. Once hot, add the sauce mixture to the pan and stir until it begins to thicken. Reduce the heat to medium and continue to cook until the crawfish is cooked through. Serve over rice and enjoy!

This recipe works great if you make it ahead of time. It is also freezer friendly, so feel free to double or triple it if needed! It is also very versatile- you can add more spices if you like your etouffee spicier or change up the cream of mushrooms for a different flavor.

Simmer until thickened


Once the crawfish are cooked and the sauce has thickened, your etouffee is complete! Try your best to keep stirring so that the sauce does not burn on the bottom of the pan.

Once it is perfect, serve immediately with rice or pasta. We suggest trying it with our easy recipe for creamy pasta!

Sauce can thin out depending on what you use to serve it. If you want it to be thicker, try using less liquid such as cream or broth. If you want it to be thinner, use more liquid such as cream or broth.

You can make etouffee gluten-free by using cornstarch instead of flour for the roux. Just make sure it is a non-contaminated brand such as gold label Winsome Foods Gluten Free Gold Label Gluten Free Corn Starch, 24 Ounce (1 Bag) (Pack of 1) Gluten Free Corn Starch, 24 Ounce (1 Bag) (Pack of 1).

Serve with rice


Crawfish etouffee is best served over rice. You can also serve it with potatoes or pasta if you prefer. Many people enjoy etouffee with crusty bread to sop up the delicious sauce.

Some people like to use garlic toast instead of bread for a nice texture contrast.

Make extra for leftovers!


When making etouffee, you will have some sauce left over. You can either make smaller batches or freeze the leftover for later. Once frozen, you can use it when you want a quick meal- just add some seafood or chicken!

This is a great way to save time and money in the long run. You already invested in the sauce ingredients, so why not double up and save some for later?

Etouffee is a dish that you can easily adapt. If you like jalapeño peppers, add some to the etouffee while it cooks! Some people like their etouffee spicy, so this addition is quite welcome.

Another variation is using white rice instead of brown rice. This makes it more congealed when cooked, but has a different flavor.

By Ishan Crawford

Prior to the position, Ishan was senior vice president, strategy & development for Cumbernauld-media Company since April 2013. He joined the Company in 2004 and has served in several corporate developments, business development and strategic planning roles for three chief executives. During that time, he helped transform the Company from a traditional U.S. media conglomerate into a global digital subscription service, unified by the journalism and brand of Cumbernauld-media.

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