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Easy Crawfish Etoufe Recipe

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This recipe for Easy Crawfish Etoufe, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Hoke
Added: Saturday, October 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. of fresh or frozen crawfish tails (if using frozen they are found in frozen seafood section)
1 stick butter
1 medium onion (diced)
1 small bell pepper (diced)
1 minced clove of garlic
1 (8 oz.) can of cream of celery, cream of onion, or cream of mushroom soup. (Whichever you prefer)

Above ingredients are per pound of crawfish tails.

Directions:
Directions:
Melt butter in pot on low heat. Add onion, bell pepper, garlic and saute until onions are clear. Add crawfish, soup and bring to a low simmer for 1/2 to 3/4 of an hour. If color is too light, add kitchen bouquet to desired color.
If too thick, add a little chicken broth or water to desired thickness. Serve over cooked rice or noodles.

Personal Notes:
Personal Notes:
I prefer to make a large pot of this and use all three soups (use 3 lbs of crawfish) - Serves a large crowd.
Note: This recipe was given to me by a friend who worked on the oil rigs for many years. All the men were "chefs" and this dish was served when it was cold weather.

 

 

 

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