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Crawfish Etoufee Recipe

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This recipe for Crawfish Etoufee, by , is from BREAKING BREAD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Busby
Added: Monday, October 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 pkg. - 12 oz. frozen crawfish tails*
1 onion, chopped
1 stick butter
2 cans golden mushroom soup
2 cans Rotel tomatoes (mild)
2 cups rice
Tony Chachere's seasoning
4 c. water, for cooking rice
*May substitute shrimp

Directions:
Directions:
Saute chopped onions in melted butter. Add crawfish to butter and onions. Cook over medium heat till crawfish has thawed. Sprinkle a small amount of Tony Chachere's seasoning on mixture. Add tomatoes and soup. Simmer for approximately 45 minutes, covered. Cook 2 cups of rice in 4 cups of water. Serve etoufee over rice. I add a small amount of water to make the mixture the consistency that I like.

Personal Notes:
Personal Notes:
I also use cream of mushroom soup to replace the golden mushroom soup

 

 

 

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