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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Crawfish Etouffee Recipe

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This recipe for Crawfish Etouffee is from The Davis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick butter
1/2 cup onion diced
1/2 cup of green onion diced
2 cloves of gralic diced
1 ib of Lousiana Crawfish tails
1 can cream of mushroom
1 can cream of celery soup
Do not add water
1 can measure chablis white wine
Directions:
Directions:
Place butter onion, parsley and green onion in deep sauce pam until reduced (clear) then add garlic and crawfish tail-stir whils cooking until tails turn pink- then add soup and wine. Bring to a boil reduce and cook for 20 min. Salt and pepper to taste.
Serve over angel hair pasta, butter noodles or rice.

 

 

 

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