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Crawfish Etouffee Recipe

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This recipe for Crawfish Etouffee, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Allie Bourgeois
Added: Saturday, March 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 -2 tablespoons olive oil
1 large onion, chopped
3 - 4 cloves garlic, chopped
1 bell pepper, chopped
1/4 cup celery, chopped
1 (10.5 oz.) cream of mushroom soup
1 (10.5 oz.) cream of celery soup
1 can Rotel tomatoes (original or spicy)
1/2 cup parsley
3 tablespoons green onions, chopped
1 small can tomato sauce
2 teaspoon paprika
1 - 2 teaspoons Worcestershire sauce
1 lb. crawfish, peeled
salt & pepper to taste
water to reach desired thickness

Directions:
Directions:
Heat the oil in saucepan over medium heat, stir in the onions, garlic, bell peppers and celery. Saute until soft, about 5 minutes.

Add the rotel, tomato sauce and Worcestershire and mix well. Stir in the cream of mushroom & cream of celery soup, paprika, salt & pepper & enough water to make it the thickness you like.

Stir in the crawfish. Bring to a simmer, then stir in green onion and parsley. Cook until the crawfish are done. About 10 minutes.

Serve over cooked rice.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
You may want to go easy on the salt as the soups tend to be salty. Taste as you go.

We like to make a big bowl of potato salad to go along with this, and garlic bread on the side!

Excellent dish for Lent!

 

 

 

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