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"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 is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 -2 tablespoons olive oil
1 large onion, chopped
3 - 4 cloves garlic, chopped
1 bell pepper, chopped
1/4 cup celery, chopped
1 (10.5 oz.) cream of mushroom soup
1 (10.5 oz.) cream of celery soup
1 can Rotel tomatoes (original or spicy)
1/2 cup parsley
3 tablespoons green onions, chopped
1 small can tomato sauce
2 teaspoon paprika
1 - 2 teaspoons Worcestershire sauce
1 lb. crawfish, peeled
salt & pepper to taste
water to reach desired thickness
Directions:
Directions:
Heat the oil in saucepan over medium heat, stir in the onions, garlic, bell peppers and celery. Saute until soft, about 5 minutes.

Add the rotel, tomato sauce and Worcestershire and mix well. Stir in the cream of mushroom & cream of celery soup, paprika, salt & pepper & enough water to make it the thickness you like.

Stir in the crawfish. Bring to a simmer, then stir in green onion and parsley. Cook until the crawfish are done. About 10 minutes.

Serve over cooked rice.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
You may want to go easy on the salt as the soups tend to be salty. Taste as you go.

We like to make a big bowl of potato salad to go along with this, and garlic bread on the side!

Excellent dish for Lent!

 

 

 

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