Carl's Crawfish Étouffée

6 servings servings Prep: 10 m Cook: 20 m Total: 30 m Beginner
5.0/5 (1)
Crawfish Étouffée is one of our favorite Cajun classics, but many newcomers find the dish tricky. This recipe with crawfish tails, butter, cream of mushroom soup, and Rotel tomatoes is sure to deliver delicious results in a short amount of time.

Ingredients

6 servings servings
  • 1 lbs crawfish or shrimp tails, shelled and cleaned
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 can cream of mushroom soup
  • 1 can Rotel tomatoes
  • 1 stick butter
  • 1 tbsp tomato paste
  • Tony Cachere's to taste
  • white rice, cooked

Step-by-Step Instructions

  1. Melt the stick of butter in a pot over medium heat and add the onion and bell pepper. Sauté until tender, about 5-7 minutes.
  2. Add the can of cream of mushroom soup, Rotel tomatoes and tomato paste. Stir well to combine.
  3. Season the mixture with the Tony Cachere’s seasoning (or salt and pepper) depending on your preference. You can also add more tomato paste if desired. The mixture should have a healthy pinkish-red color to it.
  4. Add the crawfish or shrimp tails to the pot and cook for 10 to 15 minutes, until the seafood is cooked through but not rubbery.
  5. Serve over white rice.

Common Problems and Solutions

Q: Why is my étouffée too thin?

A: Add more tomato paste a tablespoon at a time, or simmer uncovered for a few extra minutes to thicken the sauce. The mixture should coat the back of a spoon.

Q: Can I use frozen crawfish tails?

A: Yes, just thaw them completely and drain well before adding to the pot. Excess water will thin out your sauce.

Q: My seafood turned rubbery, what happened?

A: Overcooking is the culprit. Crawfish and shrimp only need 10-15 minutes once added. They're done when they turn opaque and curl slightly.

Tips and Techniques

Don’t skip sautéing the vegetables until tender—this builds the flavor base. If you want more heat, add a few dashes of hot sauce or cayenne pepper along with the Tony’s. For a richer flavor, let the sauce simmer for 5 minutes before adding the seafood.

Ingredient Substitutions

  • cream of mushroom soup: cream of celery soup or make a simple white sauce with butter, flour, and milk
  • Rotel tomatoes: diced tomatoes plus a small can of diced green chiles
  • Tony Cachere's: Cajun or Creole seasoning blend, or use salt, black pepper, cayenne, and garlic powder
  • crawfish tails: shrimp, crab meat, or a combination

Equipment Needed

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon for stirring
  • Knife and cutting board

Historical Context

Étouffée means “smothered” in French, and traditionally refers to a rich, roux-based sauce. This shortcut version became popular in the 1970s-80s when cream soups made Cajun cooking more accessible to home cooks outside Louisiana.