Cajun Crawfish Étouffée with Mushroom Medley

Recipe Collection: Dinner

Cajun Crawfish Étouffée with Mushroom Medley brings the bold flavors of Louisiana to your table. This pescatarian dish features tender crawfish tails enveloped in a rich mushroom sauce, perfectly balanced with Cajun spices. Served over fluffy white rice, it’s a comforting meal that brings warmth and excitement to your dinner table.

This recipe is ideal for those who love Cajun cuisine and are looking for a shellfish and dairy-inclusive option. The flavor profile is robust and versatile, making it perfect for family gatherings or a cozy night in.

Overview

Experience the authentic taste of Louisiana with this Spicy Cajun Crawfish Étouffée. This dish combines tender crawfish tails with a creamy mushroom sauce, infused with the bold flavors of Cajun spices. Perfectly served over a bed of fluffy white rice, this recipe is a delightful blend of comfort and spice.

Diet Type

Pescatarian

Allergies

Shellfish, Dairy

Cuisine

Cajun

Serving Size: 4

Cooking Time: 50 minutes

Ingredients

• 4 Cups (cups) water
• 2 Cups (cups) long-grain white rice
• 0.5 Cups (cups) margarine, melted
• 1 Large onion, minced
• 1 Medium green bell pepper, minced
• 2 Cloves garlic, minced
• 10.5 Ounces (oz) can condensed cream of mushroom soup
• 0.5 Cups (cups) water
• 1 Pinch salt, to taste
• 1 Pinch ground black pepper, to taste
• 1 Pinch cayenne pepper, to taste
• 1 Pound crawfish tails, peeled

Steps

1. Combine 4 cups of water and rice in a saucepan; bring to a boil. Cover and reduce heat to low. Simmer until rice is tender and water has been absorbed, about 15 to 20 minutes.
2. While the rice is cooking, melt margarine in a large skillet over medium heat. Add the minced onion and minced bell pepper; cook and stir until tender, about 10 to 15 minutes. Stir in the minced garlic and cook for an additional minute.
3. Add the cream of mushroom soup and 0.5 cups of water to the skillet; stir to combine. Season with salt, black pepper, and cayenne pepper to taste. Stir in the peeled crawfish tails.
4. Cover the skillet and reduce heat to low; simmer for 15 to 20 minutes, stirring occasionally. Add more water to thin the sauce if needed.
5. Serve the crawfish étouffée over the prepared rice. Enjoy your flavorful Cajun meal!

Enjoy your homemade Cajun Crawfish Étouffée with Mushroom Medley!