Crawfish Etouffee

Submitted by Ali


1 small white onion, finely chopped 1 stick butter
1 lbs. crawfish tails (frozen with juice) 1 can Campbell’s Cream of Shrimp Soup
2 c. cooked rice (Cream of Mushroom can be substituted)
Cajun seasoning to taste


  1. Sauté onions & butter until onions are wilted & glazed. Add crawfish tails, soup, & seasoning. 
  2. Let mixture simmer for 15-20 minutes, stirring frequently to avoid sticking. Serve over rice.

Chef’s Note: This is the quick & easy version of making this. There are longer, harder ways to cook it – but this tastes just as good & is much easier.

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