"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Crawfish Ettouffe Recipe

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This recipe for Crawfish Ettouffe, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristi Braquet
Added: Monday, January 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. peeled crawfish tails
1 onion, chopped fine
1 bell pepper, chopped(1/2 red and 1/2 green)
3-4 sticks celery, chopped
1/2 C butter(1 stick)
1 can cream mushroom soup
1 can cream celery soup
1 can Rotel, blended
Salt(sparingly) and pepper to taste

Directions:
Directions:
Saute onions, bell pepper, and celery in butter until vegetables
are tender. Add soups and Rotel. Season to taste and let
simmer for 25-30 minutes. Add crawfish tails and let simmer for
30 minutes. Serve over warm rice or potato.

 

 

 

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