Carl’s Crawfish Étouffée

Crawfish Étouffée is one of our favorite Cajun classics, but many newcomers find the dish tricky.  This recipe is sure to deliver delicious results in a short amount of time.


  • 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 1

Melt the stick of butter in a pot and add the onion and bell pepper. Saute until tender.

Step 2

Add the can of cream of mushroom soup, Rotel tomatoes and tomato paste. Stir well.

Step 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 mixtures should have a healthy pinkish-red color to it.

Step 4

Add the crawfish or shrimp tails to the pot and cook for 10 to 15 minutes, until the seafood is cooked, but not rubbery.

Step 5

Serve over rice.

Leave a Comment

Recently Added Recipes

Eggnog Pralines

Eggnog is one of our favorite holiday drinks and it makes an INCREDIBLE addition to these unique pralines we invented…

December 8, 2019

“Sugar Roux” Sausage, Rice and Gravy

Interestingly the gravy is not sweet; caramelizing burns out the sweetness.

November 25, 2019

Hot Chocolate

This hot chocolate is one of the things I looked forward to most during the holiday season.  Cold weather outside…

November 12, 2019

Jason’s Party-Sized Crawfish Étouffée

Jason's adaptation on this Crawfish Étouffée comes from a combination of a few different recipes.  This recipe makes enough to…

November 10, 2019

Ground Beef Stew

This recipe is very similar to meatball stew, but doesn't require you to make meatballs. It also has a different…

October 18, 2019

Shrimp and Egg Stew

Shrimp and Egg Stew is a popular Louisiana dish, enjoyed by many.  It's not only delicious, but it's easy to…

October 5, 2019