"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Power Hitter Crawfish Etouffee Recipe

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This recipe for Power Hitter Crawfish Etouffee, by , is from WICKED SOFTBALL TEAM COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dan Deverney
Added: Wednesday, January 28, 2009


1 Can of Campbell Cream of Mushroom (can sub cream of onion if you can find it)
1 Can of Campbell Cream of Shrimp
1 Can of Campbell Cream of Celery
1 can of Rotel (Mild medium or hot to your liking)
1 onion
5 Stalks of celery (Optional)
Pepper to taste (red and black)
Salt optional but be careful
˝ stick of butter
4 lbs of peeled Crawfish

Cut up Celery and onion to size you like
In a large pot sauté onion and butter for 5-10 minutes.
Add Celery and sauté for 15 minutes.
Add soup and rotel and bring to a simmer for 10-15 minutes
Add crawfish and simmer (Louisiana crawfish cook for 15 minutes; Chinese 30 minutes)
Add pepper to taste 5 minutes after crawfish are simmering.
Served with cooked rice.




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