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In a pot, melt the butter with a splash of olive oil over medium-high heat.
Add the chopped onion and bell pepper, and sauté them until they become soft.
Mix in the tomato paste and cook until the mixture caramelizes, which should take about 10 minutes.
Incorporate the crawfish tails along with their juice into the pot and stir well.
Open the can of cream of mushroom soup and add it to the pot, mixing thoroughly.
Season the mixture with salt, red pepper, and black pepper according to your taste.
Cover the pot and let it simmer for 15 minutes.
After 15 minutes, uncover the pot and continue to cook for another 10 to 15 minutes until the sauce thickens to your liking.
Serve the étouffée over cooked rice.