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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Crawfish Etoufee Recipe

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This recipe for Crawfish Etoufee is from BREAKING BREAD, 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:  
2 pkg. - 12 oz. frozen crawfish tails*
1 onion, chopped
1 stick butter
2 cans golden mushroom soup
2 cans Rotel tomatoes (mild)
2 cups rice
Tony Chachere's seasoning
4 c. water, for cooking rice
*May substitute shrimp
Directions:
Directions:
Saute chopped onions in melted butter. Add crawfish to butter and onions. Cook over medium heat till crawfish has thawed. Sprinkle a small amount of Tony Chachere's seasoning on mixture. Add tomatoes and soup. Simmer for approximately 45 minutes, covered. Cook 2 cups of rice in 4 cups of water. Serve etoufee over rice. I add a small amount of water to make the mixture the consistency that I like.
Personal Notes:
Personal Notes:
I also use cream of mushroom soup to replace the golden mushroom soup

 

 

 

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