"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Crawfish Etouffee Recipe

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This recipe for Crawfish Etouffee, by , is from Geri's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Marcantel
Added: Sunday, August 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons butter
1 chopped onion
1/2 cup celery
1 chopped garlic clove
1 can Rotell tomatoes
1 can Cream of Mushroom Soup
1 lb Crawfish
salt
red pepper
Tony Chachere's

Directions:
Directions:
Saute the onion, celery, and garlic in butter. When cooked add tomatoes and soup. Cook for 30 minutes. Add crawfish. Cook for 20 minutes.
Serve over rice.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
When I make this I add the juice from half of a lemon. Tim's mom gave me this recipe. It is a favorite of mine, Tim, and Brian.

 

 

 

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