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Easy Crawfish Etoufee Recipe

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This recipe for Easy Crawfish Etoufee, by , is from DUPREE FAMILY FAVORITES COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Dupree Jaggers
Added: Tuesday, June 30, 2009


1 stick melted butter
2 med. onions, chopped
1 bell pepper, chopped
1 tsp. liquid crab boil
1 tsp. Creole seasoning
salt and pepper to taste
dash of Tabasco
2 cans cream of mushroom soup
1 can cream of celery soup
1 can rotel tomatoes, hot for spicy, mild for less spicy
1 sm. can tomato sauce
1 or 2 lbs. crawfish tail meat
(or a combination of shrimp and crawfish)

Saute onions and bell pepper in one stick of butter just until it begins to get soft. Add all ingredients and cook over medium heat until mixture begins to turn a darker color and has gotten thicker.

Serve over rice and with garlic bread.

Personal Notes:
Personal Notes:
The more you cook this, the better you will be able to judge how spicy you want it and how long you need to cook it. You will see that it is very light in color when you first mix it together and then as it simmers it will begin to get darker in color. Be careful not to over cook or it will be too dry. Also, try not to stir it often or you will break up the crawfish too much.




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