Shrimp or Crawfish Etoufee

8 servings Prep: 15 m Cook: 1 h 20 m Total: 1 h 35 m Intermediate
5.0/5 (11)
Shrimp or Crawfish Etoufee
An easy Étouffée and some of the best you’ll ever eat. This rich, flavorful dish features tender shrimp or crawfish tails simmered in a tomato-based sauce with the holy trinity, cream soups, and Cajun seasonings for a comforting main dish that’s ready in about 95 minutes.

Ingredients

8 servings
  • 2 pounds cooked shrimp or crawfish tails
  • 1 bell pepper, chopped
  • 1 stick butter
  • 2 cups water
  • 1/2 cup green onion tops or scallions, chopped
  • 1 tsp minced garlic
  • 1 jalapeno pepper, finely chopped
  • 1 medium onion, chopped
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 can diced tomatoes
  • 1/2 cup fresh parsley, chopped
  • 2 tbsp tomato paste
  • 1 tbsp fresh cilantro, finely chopped
  • 1 cup chopped celery
  • 1 tsp cayenne pepper (optional)
  • 2 tbsp Cajun or Creole seasoning
  • 1/2 tsp each black pepper and paprika
  • 1 tbsp Old Bay Seasoning

Step-by-Step Instructions

  1. In a saucepan over medium heat melt butter and add the onion, bell pepper, garlic, green onion, celery, jalapeno, parsley and cilantro. Sauté until onions and peppers are tender, about 8-10 minutes.
  2. Add diced tomatoes and stir until heated through, about 2-3 minutes. Add cream of mushroom soup, cream of celery soup, tomato paste and 2 cups water, continue to stir until heated again.
  3. Add shrimp or crawfish tails and bring back to a soft boil then reduce heat to simmer. Stir in cayenne pepper, Cajun or Creole seasoning, paprika, Old Bay seasoning and black pepper. Simmer for 30 to 45 minutes, stirring occasionally, making sure not to scorch.

Common Problems and Solutions

Q: Why is my étouffée too thin or watery?

A: Make sure you're simmering uncovered for the full 30-45 minutes to allow the liquid to reduce and thicken. The cream soups should provide body, but the simmering time is essential for the right consistency.

Q: Can I use raw shrimp or crawfish instead of cooked?

A: Yes, but add them earlier in the cooking process. Add raw seafood after the soups and water are heated, then simmer until the seafood is cooked through (shrimp will turn pink and opaque, about 5-7 minutes) before adding seasonings and continuing to simmer.

Q: My étouffée tastes bland. What went wrong?

A: Season generously and taste as you go. The Cajun seasoning, Old Bay, cayenne, and black pepper should be bold. Also make sure you're sautéing the vegetables until properly softened to release their flavors before adding the liquids.

Tips and Techniques

Don’t skip the sautéing step for the vegetables—properly softening the trinity and aromatics in butter builds the flavor foundation. Stir occasionally during the simmer to prevent scorching on the bottom, especially near the end when the sauce thickens.

Ingredient Substitutions

  • cream of mushroom and cream of celery soup: make a simple blonde roux with 2 tbsp butter and 2 tbsp flour, cook for 5 minutes, then add stock
  • crawfish tails: shrimp, or a combination of both
  • jalapeno pepper: additional cayenne pepper to taste
  • fresh cilantro: additional fresh parsley

Equipment Needed

  • Large saucepan or Dutch oven
  • Wooden spoon for stirring
  • Knife and cutting board

Historical Context

Étouffée (eh-too-FAY) means ‘smothered’ in French, referring to the technique of cooking seafood in a rich, thick sauce. While traditional étouffée starts with a blonde roux, this cream soup version represents the evolution of Cajun home cooking—maintaining authentic flavor while simplifying the technique for everyday meals.