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Crawfish Etouffee Recipe

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

Contributor:  
Contributor:  
Lisa Ferchau

Category:
Category:

Ingredients:  
Ingredients:  
5 large onions, diced
3 cloves garlic, finely chopped
1 lb. margarine or butter
1 can cream of celery soup
1 can cream of shrimp soup
5 lb. Louisiana crawfish tails
Tony Chachere Original Creole Seasoning
Cooked white rice

Directions:
Directions:
In a large pot, sauté onions & garlic in margarine/butter over medium-low heat until onions are transparent. Add cream of celery & cream of shrimp soup & cook for 15 minutes over medium heat. Stir to keep from sticking. Stir in crawfish & continue to cook over medium heat. Add Creole seasoning to taste. Stir often to keep ingredients mixed. Simmer for 20-30 minutes. Thin with a little water if too thick. Serve over white rice.

Personal Notes:
Personal Notes:
Etouffee also freezes well.

 

 

 

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