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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Easy Crawfish or Shrimp Etouffee Recipe

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This recipe for Easy Crawfish or Shrimp Etouffee is from WICKED SOFTBALL TEAM 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 sm onion (chopped) 1 bell pepper (chopped)
2-3 stalks of celery (chopped) Butter
1 can Cream of mushroom soup 1 can Cream of Celery soup
1 8 oz can tomato sauce 1 ½ lbs shrimp or crawfish (peeled and deveined)
Directions:
Directions:
Saute onions, bell pepper and celery in butter until onions are clear. Add cream of mushroom soup, cream of celery soup, tomato sauce and 8 oz. water. Cook on medium heat for about 15 minutes until well blended. Stir often to prevent sticking. Season to taste with Tony Cachere’s (green), cayenne pepper and salt. Reduce heat to low and simmer for about 20 minutes. Add shrimp or crawfish and cook on medium heat for 10 minutes then reduce heat and cook for 30 minutes. Serve over rice.

 

 

 

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