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

Crawfish Etoufee Recipe

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This recipe for Crawfish Etoufee, by , is from DAEOC Delights, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Reed
Added: Wednesday, March 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter
1 bunch green onions diced (dice stems, do not use bulbs)
1 green bell pepper diced
½ yellow onion diced
1 can cream of mushroom soup
1 can golden mushroom soup
1 can rotel tomatoes



Directions:
Directions:
Melt butter over med. Heat add onion and pepper and heat until soft

Add to onion and pepper
1 can cream of mushroom soup
1 can golden mushroom soup
1 can rotel tomatoes
stir and let simmer for 10 minutes
Add to mixture
1 bag Bernard’s peeled crawfish tails
½ can evaporated milk add this slowly, more or less milk may be used, depending on desired thickness
Let simmer for 15 minutes
Serve over Rice.

 

 

 

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