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Throwdown Crawfish Etouffee Recipe

3.2 stars - based on 2 votes
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This recipe for Throwdown Crawfish Etouffee, by , is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ashley Wilson
Added: Friday, November 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. crawfish tails.
2 tsp. salt.
2 tsp. garlic powder.
1/2 tsp. cayenne.
1/2 stick butter.
1 medium yellow onion.
2 bunches of green onions.
1 can Rotel tomatoes.
1 can Campbell Cream of Mushroom Soup.
Rice

Directions:
Directions:
If frozen, allow tails to thaw at room temperature before proceeding.

Don't forget to put on your pot of rice - this usually takes 20 minutes to cook.

In a bowl, combine the salt, garlic powder, and cayenne. Toss the tails with this seasoning and put in the refrigerator for 30 minutes or so - this allows the tails to soak up the seasoning better.

Over medium high heat, melt the butter in a heavy pot (saucepan). Add the chopped onions and saute. Add the seasoned crawfish tails and mix well. After about a minute, add the can of soup and stir it in real good. After another minute, add the can of Rotel tomatoes and mix well. Lower the heat to low/medium, cover the pot, and get your plates ready. Stir the etouffee often and simmer over a low heat for 20 minutes

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Throwdown etouffee is a quick fix that doesn't require a roux and only takes about 30 minutes to cook. Great for a easy weeknight meal!

 

 

 

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